KRAPFEN NUCLEOkg 5flourkg 35water kg 9,4-10whole eggs kg 8yeastkg 1-1,4butter or cream margarinekg 2,9 sugarg 700 DOUGH: knead until a smooth, velvety consistency is obtained, roll up and leave to rest at room temperature (20-24°C) for 10-15 minutes.METHOD: divide into pieces of 50-60 grammes, roll them up, place them on suitable baking sheets and press slightly. Leave in a rising room at 30-32°C with relative humidity of about 70% for 60-80 minutes. BAKING: bake, with humidity, at 230-240°C for about 10 minutes. Leave to cool completely, then dust the doughnuts with BIANCANEVE PLUS.
