Cronut
Cronut based on Sonplus Krokant Extra (Crispy)
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 approx. 30°C.
- Fry approx. 9 minutes in oil at 180ºC.
- After cooling down, fill with desired filling.