Component 1Dough
Ingredients
| 250 g | flour 00 |
| 250 g | strong flour |
| 10 g | yeast |
| 250 g | milk |
| 80 g | butter 82% (room temperature) |
| 100 g | sugar |
| 110 g | egg |
| to taste | salt |
| to taste | lemon zest |
Method
Melt the yeast in milk and put them in a planetary mixer with hook. Add sugar, eggs, salt and lemon zest.
Add the flour gradually until the dough is smooth and homogeneous; Add the butter, at room temperature, little by little and make sure that the mixture absorbs it.
Make a first leavening of 3-4 hours, form a ball on the marble surface and let rise other 4-6 hours.
Divide it into 25 g balls and let rise for 4 hours.
Fry at 170° in sunflower oil.
Component 2Filling
Ingredients
| to taste | sugar |
| to taste | Cloe ZeroP |
| to taste | Nosetta ZeroP |
Method
Cover the mini krapfen with sugar and fill them with Cloe ZeroP and Nosetta ZeroP Creams.
