Ingredients

• 375 oven
• 85 spot until doubled in bulk
• 25 mins until crusty
• 14 equal (pieces)
• 6 roll
• 5 at a time
• 4 qts water
• 4 qts boiling water
• 3 1/2 hrs
• 3 mins
• 2 ends to form a doughnut shape (together)
• 2 eggs
• 2 mins longer
• 1 1/2 primary sourdough batter b
• 1 starter separately
• 300 gr flour
• 65 gr sugar
• 45 ml salad oil
• 26 gr sugar in
• 3 gr salt