Berliner with icing and icing sugar (variously filled)

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. Heat 100 ml milk. Crumble the yeast. Add yeast and 1 teaspoon of sugar to the milk and mix. Pour yeast milk into the hollow, dust with some flour and let it rise covered for about 15 minutes. In the meantime melt the fat.

2. 2

   Add 100 ml milk. Wash and dry lemon and finely grate peel. Halve the lemon and squeeze out one half. Add the egg, lemon zest and fat mixture to the yeast dough and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled. Knead again and roll out thinly on a well floured work surface. Cut out 20 circles (approx. 8 cm Ø). Knead the dough again and roll out. Cut out another 4 circles. Cover the circles and let them rise again. In the meantime heat the frying fat in a wide pot to 180 °C. Brush half of the circles with water. Press a depression in the middle of the other halves. Fill 6 depressions with 1 teaspoon of applesauce each, 6 with cherry jam. Cover with the brushed halves and press together at the edges until they are tightly closed. Slide 3 doughnuts each into the hot fat with a skimmer.

3. 3

   Cover the circles and let them rise again. In the meantime heat the frying fat in a wide pot to 180 °C. Brush half of the circles with water. Press a depression in the middle of the other halves. Fill 6 depressions with 1 teaspoon of applesauce each, 6 with cherry jam. Cover with the brushed halves and press together at the edges until they are tightly closed. Slide 3 doughnuts each into the hot fat with a skimmer. Bake the underside until golden brown, then turn carefully with the handle of the cooking spoon. Remove the doughnuts with a skimmer and drain well. Dust the apple sauce-filled doughnuts with 50 g icing sugar. Mix 150 g icing sugar with 1-2 tablespoons lemon juice to a glaze. Brush the remaining doughnuts thickly with it. Let it dry. Mix the rest of the icing with 2-3 drops of red food colouring. Pour into a piping bag with a small perforated spout and draw lines over the doughnuts. Let dry and serve

4. 4

   Remove the doughnuts with a skimmer and drain well. Dust the apple sauce-filled doughnuts with 50 g icing sugar. Mix 150 g icing sugar with 1-2 tablespoons lemon juice to a glaze. Brush the remaining doughnuts thickly with it. Let it dry. Mix the rest of the icing with 2-3 drops of red food colouring. Pour into a piping bag with a small perforated spout and draw lines over the doughnuts. Let dry and serve

Nutrition Facts

KCAL
370 kcal

CARBS
58 g

FATS
13 g

PROTEINS
6 g