Use a spiral mixer for mixing. Mix on slow speed for 3 mins and mix at fast speed for 8 mins. Dough temperature should not exceed 25ºC. Bulk fermentation for 15 mins. Scale the dough and make round dough balls place it on floured tray to proof for 35-40 minutes and again proof for 15 mins at room temperature. Deep fry the Berliner at 170°C for 3.5 mins on each side. Fill it with jam or SiwssBake® Vanilleso Creme M30, an instant milk-based custard and dust it with
SwissBake® Neuschnee.