dough balls

Set the fryer to 170°c.
Roll the dough into 15g balls.
Place the dough balls on to a lightly floured tray.
Place a clean cloth over the top of the tray.
Allow the balls to rest for 1 hour.
After 1 hour, fry the balls in the pre-heated fryer until golden brown.
Once the dough balls have achieved the desired colour, use a slotted spoon to remove the dough balls on to a cooling rack set over a gastro tray.
Allow the excess oil to drain off and cool to room temp.
Once the dough balls have cooled to room temp, place them into a clean container.
Place a lid on the container and store the dough balls at room temp until required.

serving

Score the top of the dough ball 1/2 deep to create a X on the top.
Pipe in the crème fraiche.
Place the caviar on top.
Serve the caviar dough balls straight away.