Cheesecake-Berliner with salted caramel

Name: Cheesecake-Berliner with salted caramel
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 1 package Dry yeast; 170 ml Milk; 175 g + 175 g + some flour; 7-10 Tbsp salt, 50 g sugar; 40 g room-warm butter; 1 Egg (Gr. M); 1 l oil for frying; baking paper; 200 g Sugar; 50 g Butter; 125 g Whipped cream; 1 TEASPOON Sea salt; 200 g Double cream cheese; 100 g Ricotta; 2-3 TABLESPOONS Sugar; 7-10 Tbsp grated zest of 1 organic lemon; 4 (20 g) Butter biscuits; 140 g Sugar; 1 TEASPOON with cinnamon

AUTHOR
Diane Archer

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

1 package Dry yeast
170 ml Milk
175 g + 175 g + some flour
7-10 Tbsp salt, 50 g sugar
40 g room-warm butter
1 Egg (Gr. M)
1 l oil for frying
baking paper
200 g Sugar
50 g Butter
125 g Whipped cream
1 TEASPOON Sea salt
200 g Double cream cheese
100 g Ricotta
2-3 TABLESPOONS Sugar
7-10 Tbsp grated zest of 1 organic lemon
4 (20 g) Butter biscuits
140 g Sugar
1 TEASPOON with cinnamon

Directions

1
For the doughnuts, mix the yeast with 6 tablespoons of lukewarm water and leave to rise for 5-7 minutes. Warm the milk lukewarm. Knead both with 175 g flour, 1 pinch of salt and the remaining dough ingredients using the dough hooks of the mixer.
2
Gradually knead 175 g flour until a moist dough is formed. Cover and leave to rise in a warm place for 1-1 1⁄2 for hours until the dough volume has doubled.
3
Line two trays with baking paper. Roll out the dough on a little flour to a thickness of about 1 cm. Cut out approx. 15 circles (each approx. 8 cm Ø). Knead the dough again if necessary and roll out again. Place the circles on the trays at a distance.
4
Cover and leave to rise for about 45 minutes.
5
For the caramel, caramelise sugar and 6 tbsp. water over medium heat until golden. Stir in butter and cream (may splash!) and season with sea salt. Set aside. Stir the ingredients for the filling until smooth.
6
Pour into a piping bag with a small perforated nozzle. For the cinnamon sugar, crumble the biscuits and mix with the remaining ingredients.
7
Heat the oil to approx. 140 °C for frying. Fry the dough circles in portions for 3-4 minutes until golden brown, turning once. Lift out and immediately roll in cinnamon sugar. Prick the doughnuts from two sides one after the other with the punched spout and press in a good 1 teaspoonful of the filling.
8
Serve warm with caramel and any remaining cinnamon sugar.