New Year Berliners

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, sugar and salt in a large mixing bowl. Add eggs and fat in flakes. Warm milk lukewarm, crumble yeast into it and dissolve it while stirring. Pour on the flour mixture and knead with your hands to a smooth dough. Cover and leave to rise in a warm place for about 50 minutes. Then knead again well with floured hands on a floured work surface.

2. 2

   Form the dough into a strand (approx. 7 cm Ø), divide into 15 pieces and shape into balls. Place it on a baking tray lightly sprinkled with flour and let it rise again covered for about 30 minutes. In the meantime puree jam, stir in liqueur. Put the Amaretto cherry jam in a pot and let it boil down for about 4 minutes. Heat the oil in a wide, large pot (approx. 175 °C). Bake yeast particles in it in 3 portions light brown on each side. Lift them out and let them drip off a little on a grid lined with kitchen paper. Stir 175 g icing sugar and approx. 3 tbsp. water until smooth. Pour the jam into a piping bag with a long, very thin spout and squirt into the doughnuts. Dip the doughnuts into the icing and let them dry on a cake rack. In the meantime, colour 50 g icing sugar with a few drops of water and a few drops of blue and red food colouring to a purple icing.

3. 3

   Stir 175 g icing sugar and approx. 3 tbsp. water until smooth. Pour the jam into a piping bag with a long, very thin spout and squirt into the doughnuts. Dip the doughnuts into the icing and let them dry on a cake rack. In the meantime, colour 50 g icing sugar with a few drops of water and a few drops of blue and red food colouring to a purple icing. Pour the icing into a small freezer bag, cut off a small tip. Label the doughnuts with e.g. love, luck and success and let them dry

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
54 g

FATS
13 g

PROTEINS
5 g