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Place all the ingredients in a stand mixer.
Once the dough has strengthened after about 8 minutes gradually add 100g of salted butter to the dough. Just add it a bit at a time. It will take around 5 minutes to fully incorporate.
Knead the dough until smooth and elastic
Shape round and place the dough in a lightly greased container and cover.
Once the dough is close to double in size shape in to 12 equal pieces. 85g would be a decent size.
Shape round then oblong to a length of approx 12cm.
Place on a lightly greased sheet of parchment. Cover and proof until close to double in size.
Heat the oil to 175C.
Fry for a few minutes turning occasionally until nice and golden.
Drain off the excess oil and allow to cool completely before filling.
Whip all together until stiff