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Article: Doughnut Holes R&D-V4

culinaryteam

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Mark_55294

i'm wondering how the glycerin effects the dough and why use it in this application?

Anonymous_1

Thanks for catching the typo Les, fixed it.

- originally posted by Nicholasgav

Les_303

Step 8 Fermenting - 80° CELSIUS?? Likewise step 11. Oops the yeast is dead!

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