Ingredients
- 500 g Superblend®
- 20 g Fresh yeast
- 230 g Water
- To taste gvegetable oil
- To taste gsugar glaze
- To tastebacon
Preparation
- Pour the water, yeast, and Superblend® into the mixer bowl.
- Mix with the dough hook for 1 minute on speed 1.
- Knead for 15 to 17 minutes on speed 2.
- Coat the dough with a thin layer of vegetable oil and let it rest at room temperature for 15 minutes.
- Roll out the dough evenly with a rolling pin or pasta machine.
- Cut the pieces and place them on a rack, face down.
- Let it rise for 30 minutes, or until it doubles in volume (temperature 35 °C, relative humidity 85%).
- If they were fermented in a fermentation chamber, let the pieces rest for 10 minutes at room temperature.
- Fry in vegetable oil at 190 °C.
- Garnish with the glaze and the bacon, which has been fried beforehand.
