How to do it:
1. Mix all dough ingredients. Develop the dough in a mixer with a dough hook.
2. Cover and rest the dough for 10 minutes.
3. Scale the dough to 25 grams each.
4. Form into a ball shape, then flatten lightly.
5. Proof for 20 minutes.
6. Remove from the proofer and air-dry for 10 minutes.
7. Fry at 160°C for 8 seconds per side until golden brown. Cool down.
8. When it cools down, pipe in Dulce de Leche and dredge in Fino Dusting Sugar.
Yield: 15 pcs