Apple-Rum-Berliner
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 250 ml Milk
- 1 cube (42 g) fresh yeast
- 1 TABLESPOON + 85 g sugar
- 60 g soft butter or margarine
- 1 egg (size M)
- 1-1/2 kg white vegetable fat for frying
- 1 glass (370 ml) Applesauce (filling quantity: 360 g)
- 1-2 TEASPOONS Rum
- 250 g Icing sugar
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp red food colouring
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Put the flour into a mixing bowl and make a depression in the middle. Warm the milk lukewarm. Dissolve yeast and 1 tablespoon of sugar in it. Pour the yeast milk into the bowl and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes. Add fat, 85 g sugar and egg and knead everything into a smooth dough.
- 2
Let it rise again for about 30 minutes. Then knead the dough with your hands and divide into 14 pieces. Form into Berliners with floured hands. Let it rise again for about 30 minutes. Heat the frying fat in a pot or deep fryer (160-180 °C). Fry the doughnuts for 10-12 minutes until golden brown. Mix applesauce and rum. Pour into a piping bag with a garnish syringe or fine perforated spout. Fill the doughnuts immediately and let them cool down. To decorate, mix icing sugar and lemon juice. Colour half red. Fill each into a small bag and cut off a small corner.
- 3
Mix applesauce and rum. Pour into a piping bag with a garnish syringe or fine perforated spout. Fill the doughnuts immediately and let them cool down. To decorate, mix icing sugar and lemon juice. Colour half red. Fill each into a small bag and cut off a small corner. Decorate donuts alternately with red and white stripes. Serve dusted with icing sugar
Nutrition Facts
340 kcal
56 g
10 g
5 g
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