Mix all ingredients into a smooth and well developed dough with the planetary mixer. Make sure that the batter runs separately from the pelvis for the large part. After mixing directly mix filling in first gear

Dough temperature: approx. 26ºC

Bulk proof: Approx. 35 minutes in the proofer to rise

Pre mould the dough after the bulk proof. Once the dough comes off, after approx. 5 minutes, scoop dough pieces with the ice squeezer into the frying equipment

Baking: Approx. 2 x 3 minutes in oil temperature of 180ºC

After baking allow it to drain out well. Dust it with icing sugar