Soften. 

Add.

Add and stir well. 

Add on slow speed

Knead dough until smooth. Shape into ball. Put in bowl covered with foil. Once dough is twice its volume, roll out at 1 cm thick. Cut donut shapes. Place underneath towel. Leave for 30 mins at room temperature. Pre-heat 1 kg sunflower oil to 175-180°C. Fry. Put on paper tissue. Absorb fat. Reserve in fridge at 12°C.

Pre-crystallise at 27°C to obtain thicker texture. 

Dip in donuts. Shake slightly when getting out. Fix drippings with cooling spray.