Small and large Berliners
easy
75 mins
75 mins
Ingredients
- 1 cube (42 g) fresh yeast
- 350 ml Milk
- 50 g Butter or margarine
- 500 g Flour
- 60 g Sugar
- 1 pinch Salt
- 2 Egg Yolk
- 2 discs Pineapple (about 40 g each)
- 1 kg white cooking fat for frying
- 150 g Cherry Jam
- 150 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Dissolve yeast in lukewarm milk. Melt the fat at low heat and let it cool down. Put flour, sugar, salt and egg yolk into a mixing bowl. Add yeast milk and fat and work into a smooth dough with the dough hooks of the hand mixer for about 5 minutes. Cover and let rise at room temperature for about 30 minutes. Shape 2/3 of the dough into approx. 15 balls (approx. 50 g each).
- 2
Put them on a baking tray lined with baking paper and let them rise in a warm place for another 30 minutes. Halve the rest of the dough and roll out each ball approx. 7 mm thick on a lightly floured work surface. Cut pineapple into small pieces. Mark circles (approx. 4 cm Ø) on a pastry plate with a cookie cutter and place a pineapple piece in the middle of each circle. Place a second pastry sheet on top and cut out circles. Place on another baking tray lined with baking paper and leave to rise in a warm place for about 30 minutes. Heat the cooking fat in a high pot or deep fryer to 180°C. Fry the doughnuts one after the other in hot fat until golden brown. Lift them out with a skimmer. Drain on kitchen paper and let it cool down. Pass the jam through a sieve and fill into a piping bag with a perforated spout.
- 3
Place on another baking tray lined with baking paper and leave to rise in a warm place for about 30 minutes. Heat the cooking fat in a high pot or deep fryer to 180°C. Fry the doughnuts one after the other in hot fat until golden brown. Lift them out with a skimmer. Drain on kitchen paper and let it cool down. Pass the jam through a sieve and fill into a piping bag with a perforated spout. Prick the spout into the large doughnuts and squirt some jam into each. Mix 100 g icing sugar and lemon juice and coat the big doughnuts with it. Leave to dry. Dust the small doughnuts with the remaining icing sugar. Results in approx. 15 large and 15 small doughnuts
- 4
Prick the spout into the large doughnuts and squirt some jam into each. Mix 100 g icing sugar and lemon juice and coat the big doughnuts with it. Leave to dry. Dust the small doughnuts with the remaining icing sugar. Results in approx. 15 large and 15 small doughnuts
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