Berliner with apricot and apple puree filling

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put flour and salt in a bowl. Make a depression in the middle. Sprinkle sugar on the flour rim. Warm the milk. Mix 100 ml milk, crumbled yeast and 1 teaspoon sugar. Pour the yeast milk into the bowl, dust with a little flour and leave to rise covered for about 15 minutes.

2. 2

   In the meantime, melt fat in remaining milk at low heat. Wash the lemon, grate dry and finely grate the peel. Add egg and lemon peel to the fat mixture and whisk everything together.

3. 3

   Pour into the mixing bowl and work everything into a smooth yeast dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place until the dough volume has doubled.

4. 4

   Knead again and divide into 12 portions. Form dough pieces into balls and let them rise again on a lightly floured board. Mix applesauce and jam and fill into a garnish syringe with doughnut spout.

5. 5

   Heat the cooking fat in a wide pot to 180 °C. Slightly flatten the dough balls and slide 3 of each ball one after the other into the hot fat with a skimmer. Bake the underside until golden brown, then turn the doughnuts with the handle of a wooden spoon and finish baking.

6. 6

   Remove donuts from the fat with a skimmer and drain well. Prick the doughnut syringe sideways into the hot doughnuts and squirt the fruit puree into them. Mix icing sugar and some lemon juice to a thick glaze and coat the hot doughnuts with it.

7. 7

   Sprinkle with orange peel as desired. Leave to cool completely before serving. Makes about 12 pieces.

Nutrition Facts

KCAL
430 kcal

CARBS
67 g

FATS
16 g

PROTEINS
6 g