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
- Pour first the water, butter, sugar and mix into the herringbone planetary mixer, then pour the eggs
- Mix for 2 minutes at low speed and 2 minutes at high speed, until the dough is smooth and homogeneous
- Let the dough rest for 10 minutes
- Pour into deep fryer with a 10 mm diameter star nozzle and fry at 180°C for about 6 minutes
- Before they cool down, sprinkle with caster sugar or pre-mixed sugar with cinnamon