Cronut

Ingredients

  • 10000 g - 100% Flour
  • 500 g - 5% Yeast
  • 200 g - 2% Sonplus Krokant Extra (Crispy)
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water (ice cold) approx.

Laminate::

  • 6760 g - 40% Butter/margarine

Working method

  • Mix all ingredients into a dough wich is not fully developed
  • Dough temperature: As cold as possible
  • Dough rest: Approx. 10 minutes in refrigerator
  • Fold the butter plastically before folding. Laminate it, fold it twice in three (2 x 3). Let the dough rest in the refrigerator. After approx. 10 minutes laminate it again, fold it once in three (1 x 3). Let the dough rest again in the refrigerator
  • Roll the dough into a slice with a thickness of approx. 6 mm. Protrude with a donut plug of desired diameter
  • Final proof: Approx. 30 minuten at Final proof: Approx. 30°C
  • Fry approx. 9 minutes in oil at 180ºC
  • After cooling down, fill with desired filling