Berlin hearts

Name: Berlin hearts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 500 g Flour; 1/8 l Milk; 1 cube (42 g) fresh yeast; 100 g Sugar; 100 g Butter or margarine; 2 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 1.5 kg Frying fat; 150 g Raspberry Jam; 1-2 TABLESPOONS Icing sugar for dusting; baking paper; 7-10 Tbsp Kitchen paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

500 g Flour
1/8 l Milk
1 cube (42 g) fresh yeast
100 g Sugar
100 g Butter or margarine
2 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
1.5 kg Frying fat
150 g Raspberry Jam
1-2 TABLESPOONS Icing sugar for dusting
baking paper
7-10 Tbsp Kitchen paper

Directions

1
Put the flour in a bowl and press a depression in the middle. Heat half of the milk. Crumble the yeast into the hollow and mix it with lukewarm milk, 2 tablespoons of sugar and some flour from the rim to a thick paste. Cover the dough and let it rise in a warm place for about 15 minutes. Melt the fat and pour the rest of the cold milk into the fat. Add eggs, remaining sugar, vanillin sugar, salt and lukewarm fat-milk mixture to the pre-dough and knead everything well. Cover and leave to rise in a warm place for 30-45 minutes. Then roll out the dough on a floured work surface 1-1.5 cm thick and cut out hearts (approx. 7cm x 8 cm). Spread the dough on two baking trays lined with baking paper, cover and leave to rise in a warm place for another 20-30 minutes. Heat the fat in a pot or deep fryer. Carefully place 3 hearts in each of the hot fat and bake at approx. 175 ° C for 5-6 minutes until golden brown. Turn once in between. Lift out with a skimmer and drain well on kitchen paper. Put jam into a piping bag with pastry syringe and squirt some jam into the finished hearts. Let the Berlin hearts cool down and serve dusted with icing sugar. Results in 16-17 hearts
2
On 17 pieces:
3
Waiting time approx. 1 hour