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CHURROS

Ingredients

FRILLO
1,000 kg
Acqua Tiepida (40°)
1,000 KG
Uova Intere
0,100 Kg
Zucchero
0,100 Kg
Burro Fuso
0,100 Kg
  1. Pour first the water, butter, sugar and mix into the herringbone planetary mixer, then pour the eggs
  2. Mix for 2 minutes at low speed and 2 minutes at high speed, until the dough is smooth and homogeneous
  3. Let the dough rest for 10 minutes
  4. Pour into deep fryer with a 10 mm diameter star nozzle and fry at 180°C for about 6 minutes
  5. Before they cool down, sprinkle with caster sugar or pre-mixed sugar with cinnamon

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