Doughnuts ("Berliner")

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Doughnuts ("Berliner") Ingredients: Tip : 500g Mix B Unfilled day-old doughnuts can be turned into a 7g salt delicious dessert: cut in half, moisten both insides 70g cane sugar (or regular sugar) with simple syrup, but the bottom half on a baking sheet and coat with vanilla cream filling using a 10g vanilla sugar pastry bag. Then coat the top half with hot, boiled 21g fresh yeast or 1 package dry yeast apricot jam (smooth) and, once cooled, cover with fondant. Then put the top half on the bottom half. 2 egg yolks Of course, different fillings can be used as desired. 60g soft butter This dough may also be used for other deep-fried desserts such as "Kreppel" and "Ausgezogene". 8g vinegar (e.g. white wine vinegar) 450g lukewarm milk (approx. 32°C) Liquid lemon flavoring or grated lemon zest Preparation: Dissolve yeast in lukewarm milk, then mix in egg yolk. Pour milk-yeast mixture into mixing bowl, then add butter and all dry ingredients. Finally add vinegar and a few drops of lemon flavoring or a little bit of lemon zest. Then knead the dough at medium speed until it is smooth and supple. This dough is very soft and needs to rest in a warm spot for 45 to 60 minutes (cover the mixing bowl). Then turn the dough out onto lightly floured counter and knead gently until it turns into a round, smooth ball. Don't overwork the dough as this will damage its structure! Divide dough into pieces of approx. 80g and shape these into smooth, round balls. Place these on a lightly floured tea towel, cover with another tea towel and let them rise for another 30 to 40 minutes. Meanwhile, prepare a big pot or tall pan by filling it with enough peanut oil (or other oils suitable for deep-frying) for the doughnuts to be able to float. Keep in mind that doughnuts soak up fat during the process of deep frying. Heat up the oil to 160 to 170°C and fry the doughnuts until golden brown. Only turn over once the first side is golden brown. Don't fry too many doughnuts at once, as this will cool off the oil too much and cause the dough to soak up too much grease. Once the oil has reached the desired temperature, a medium heat setting on your stove may suffice (depending on your stove). After deep-frying, place doughnut on a tea towel spread on a cooling rack to absorb any extra oil. While they are still hot, turn them in sugar and, if desired, fill them with jelly or our quark filling (see separate recipe in files). This is best done using a pastry bag with a suitable tip. © Copyright Oliver Welling .

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