Berliner with plum jam

Name: Berliner with plum jam
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 125 g Sugar; 1 pinch Salt; 4 TABLESPOONS Oil; 2 Egg Yolk; 100 g Plum jam; 1 Protein; 1 kg white cooking fat for frying; 75 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1/4 l Milk
1 cube (42 g) Yeast
500 g Flour
125 g Sugar
1 pinch Salt
4 TABLESPOONS Oil
2 Egg Yolk
100 g Plum jam
1 Protein
1 kg white cooking fat for frying
75 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Flour

Directions

1
Warm the milk lukewarm. Dissolve yeast in it. Put flour, 50 g sugar, salt, oil and egg yolk in a bowl. Add yeast milk and knead well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes.
2
Knead the dough again well and roll out 1/2 cm thick on a lightly floured work surface. Using a round cookie cutter (approx. 7.5 cm Ø), mark several circles on half of the dough sheet and place a teaspoon of plum puree in the middle of each circle. Spread the edges of the marked circles with egg white and fold the second half of the dough over them. Cut out circles and let them rise covered for another 15-20 minutes. Heat vegetable fat in a high pot or deep fryer to 180°C. Fry two doughnuts one after the other in the hot fat until golden brown. Lift them out with a skimmer. Drain on kitchen paper. Sprinkle half of the doughnuts immediately with the remaining sugar. Let the rest cool down.
3
Lift them out with a skimmer. Drain on kitchen paper. Sprinkle half of the doughnuts immediately with the remaining sugar. Let the rest cool down. Mix icing sugar and lemon juice and coat the cooled donuts with it. Leave to dry. Serve on a plate