Fagor FG403 - Page 53

INFORMACIÓN GENERAL SOBRE FRITURA
• Butter: 80 g
• Sugar
powder: 40 g
• Ice sugar (for
fine dusting)
• 1/2
• skimmed milk:
15 cl
• Water: 14 cl
• Fine salt: 1
pinch
• Cooking oil: 1
l
pour in milk, water and
butter, crumbled yeast
and eggs (the yeast
can also be diluted with
water or lukewarm
milk). Mix everything
with a spatula until a
ball of homogeneous
dough is formed. Knead
for a few minutes to
make the dough soft
and elastic. Then cover
with a clean cloth and
leave to rise at room
temperature for 1 h 30.
• STEP 2: Lay the
dough on a lightly
floured work surface,
flatten it with the palm
of your hand and then
gently spread it with the
rolling pin to a thickness
of about 1 cm. Then cut
out discs with a punch
of 4 to 5 cm in diameter.
Cover with a clean,
slightly damp cloth and
allow to rise for 30
minutes to 1 hour.
• STEP 3: Heat the oil: a
small piece of dough
immersed in it must rise
immediately without
browning too quickly.