Donut - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Donut. Pastries, Room temperature, Bakery
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Cooking tools:
- Grater
Ingredients
- Strong flour 0.082 kg
- Water 0.065 l
- Yeast 5.0 g
- Strong flour 0.08 kg
- Table salt 3.0 g
- Yeast 3.333 g
- Inverted sugar 5.0 g
- Eggs 0.5 ud
- Sugar 0.01 kg
- Butter 0.015 kg
- Vanilla flavour 0.083 g
- Orange zest grater 0.333 g
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