For the dough

Put all the ingredients in the quick kneader and knead them for 5 minutes at a slow speed and for 7-8 minutes at the fast speed (at the end of the fermentation the dough should have a temperature of 23-24ºC). Cut the dough into 2 doughs of 3.5 kg and allow them to rest for 20 minutes at 25ºC covered with a towel (ambient temperature). Open in a puff pastry machine and cut the dough into 100 grams, form and place in the counter at 30-35ºC for about 60-70 minutes with 60% moisture (the temperatures and times of the counter depend on the size of the donuts). Fry on FAMA palm oil at 180 °C for about 1 minute on each side.

For the filling

Beat Primo Chocolate Cream with the water in the mixer with the wire at the fast speed for 3-4 minutes.

Moulding

Cut the donuts in the middle and fill with Primo Chocolate Cream and toothed crown to form rosettes.