Cloverleaf Berliners

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put the flour and salt in a bowl and make a depression in the middle. Heat up about 50 ml of milk. Crumble the yeast into the hollow, add 2 tablespoons of sugar and lukewarm milk, mix with some flour to a thick paste. Cover the dough and let it rise in a warm place for about 15 minutes

2. 2

   Melt the fat, remove from heat and add the rest of the milk. Add 70 g sugar, eggs and lukewarm fat mixture to the pre-dough and knead everything well with the dough hooks of the hand mixer. Let the yeast dough rise in a warm place for another 30 minutes. Knead the dough with your hands on a floured work surface and roll out to a thickness of about 1 cm. Cut out approx. 32 small cloverleaves (5-6 cm Ø) with a cloverleaf cutting-out form and spread them on 2 baking trays lined with baking paper. Leave in a warm place for another 20 minutes

3. 3

   In the meantime heat the fat in a high pot. Add approx. 4 doughnuts to each hot fat and bake for approx. 3 minutes, turning them over. Place on kitchen paper, drain and let cool off. Heat up the plum puree, pass through a sieve and fill into a piping bag with a small perforated spout or a special spout for filling doughnuts. Pour some plum puree into each cloverleaf. Dust the clover leaves with icing sugar

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
140 kcal

CARBS
19 g

FATS
6 g

PROTEINS
2 g