Berlin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 2 tablespoons of sugar and lukewarm milk to the yeast and mix with some flour. Cover the pre-dough and let it rise in a warm place for about 20 minutes. Add remaining sugar, salt, eggs and soft fat. Knead with the dough hook of the hand mixer to a smooth yeast dough. Let it rise again for about 30 minutes. Carefully knead the dough again and roll out thinly. Cut out circles (6.5-7 cm Ø) with a cookie cutter or a glass. Roll out the dough again and again until the whole dough is used up (makes about 40 circles). Put 1 teaspoon of cranberries in the middle of each quarter of the cut out circles. Spread it over another quarter of vanilla cream. Brush the edges of the dough with egg white and place the unfilled circles on top. Press the edges of the dough well together with your hands or a fork. Place the doughnuts on a baking tray in a warm oven and let them rise for another 10-15 minutes. In the meantime heat up the oil in a high pot. Put sifted icing sugar, sugar and sugar pearls on 3 flat plates. Add the doughnuts in portions to the hot oil with a skimmer and bake until golden brown while turning. Use a skimmer to lift out the doughnuts and let them drip off briefly on kitchen paper and turn them into sugar or icing sugar as desired. For the sugar pearls, place the doughnuts on the plate without dripping and turn them over (otherwise they will not stick). Best served freshly baked. Makes about 20 pieces

2. 2

   Preparation time approx. 1 hour (without waiting time)

3. 3

   Metal plate: glass cook

Nutrition Facts

KCAL
250 kcal

CARBS
33 g

FATS
12 g

PROTEINS
4 g