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 German ~ Jelly Doughnuts - Berliner

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Age : 50
Registration date : 2008-09-25

German  ~ Jelly Doughnuts - Berliner Empty
PostSubject: German ~ Jelly Doughnuts - Berliner   German  ~ Jelly Doughnuts - Berliner EmptyFebruary 17th 2010, 2:07 pm

Recipe for 12

500g flour
1 cube fresh yeast
200ml lukewarm milk
50g sugar
5 egg yolks
70g butter
jelly (jam) of your choice
powder sugar

Sieve the flour in a large bowl. Make a well in the centre and crumble in the yeast. Add 3 tablespoons milk and 1 teaspoon of sugar and mix together. Dust over some flour and cover with a clean kitchen towel. Leave to rest for 15 minutes in a warm place.

Mix together the remainder of the milk, sugar, egg yolks, butter and a pinch of salt. Add to the dough mixture and knead until the dough become elastic.

Leave the dough in a warm place for about 45 minutes until it has doubled in size.

Knead the dough on a floured surface and roll out until about 2 cm thick. Cut out circles of about 7 cm and leave for a further 10 minutes.

Heat the oil in a large pan until it reaches 180 degrees C in temperature. Add 3 doughnuts to the hot oil. Place the lid on the pan so that the doughnuts expand in size. Once one side is golden brown, turn the doughnuts. Remove the doughnuts with a slotted spoon and drain on kichen paper. Heat the oil to the correct temperature and repeat the process.

Once the doughnuts have cooled slightly, fill a piping bag with jelly of your choice. Using a long nozzle attachment fill thedoughnuts with jelly. Lastly sprinkle the doughnuts with powder sugar and enjoy!

A hungry stomach seldoms scorns plain food.
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