Berliner with jam

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3 3

Ingredients

Servings: 1
  • 1/8 l Milk
  • 1 cube (42 g) fresh yeast
  • 500 g + some flour
  • 100 g + approx. 100 g sugar
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 100 g soft butter
  • 1 kg Vegetable fat for deep-frying (e.g. Biskin)
  • 250 g Jam to taste
  • 125 g Icing sugar
  • baking paper

Directions

  1. 1

    Warm the milk in a small pot lukewarm. Crumble yeast into the milk and dissolve it completely while stirring. Put 500 g flour, 100 g sugar, 1 pinch of salt, ##eggs## and butter in flakes in a large mixing bowl.

  2. 2

    Pour yeast milk into the mixing bowl and knead everything with the dough hooks of the mixer to a smooth and supple dough. Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Knead the dough again with floured hands. Roll out to a thickness of about 2 cm on a little flour. Cut out approx. 14 circles (each approx. 7 cm Ø). Put them on baking paper and let them rise for about 30 minutes.

  4. 4

    ##Fry fat## in a wide pot to approx. 180 °C (it is hot enough when bubbles rise from a wooden skewer). Add Berliner in portions so that they can swim without sticking together.

  5. 5

    Bake for 7-8 minutes until golden brown, turning once.

  6. 6

    Lift out the doughnuts with a skimmer and let them drip off on kitchen paper. Turn one half of the doughnut while still hot in about 100 g sugar. Fill jam into a piping bag with filling spout. Pour some jam into the side of each doughnut.

  7. 7

    Let it cool down.

  8. 8

    Mix icing sugar and 2-3 tablespoons of water to a spreadable glaze. Coat the surface of the unsweetened doughnuts with it. Allow to dry. Eat the doughnuts very fresh.

Nutrition Facts

KCAL
410 kcal
CARBS
60 g
FATS
15 g
PROTEINS
6 g