BOMBOLONE
Ingredients
- Croissant più 1000g
- Water 700g
- Weak flour 500g
- Brewer’s yeast 75g
- Salt 5g
- Lemon flavor 2g
Preparation
BOMBOLONE
Knead all the ingredients until a smooth and silky dough is obtained. Let it proof in a fermentation chamber at 35°C with 70% humidity until the volume is almost doubled. Using a rolling machine, roll the dough to a thickness of 5 mm, fold it over itself, and then roll it out to a thickness of 1 cm. Using a round cutter, cut the bomboloni to the desired size. Let them proof in a chamber at 35°C without humidity for about 60 minutes. Once proofed, fry them.
