New Year’s Eve Berliner (jam doughnuts)
Ingredients
for 8 portions
- 400 g flour (type 00)
- 1 tsp sugar
- 16 g fresh yeast
- 350 ml milk, 1.5% fat
- 2 pinches of salt
- 2 eggs
- 50 g butter
- sunflower oil
- 150 g strawberry jam
- 2 tbsp lemon juice
- 100 g icing sugar
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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To prepare, cut baking paper into long strips and preheat the oven (top/bottom heat: 50 °C)
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Sift the flour and put it in a bowl with the sugar, milk and yeast and combine. Let it rest briefly
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Knead the dough with salt, egg, egg yolk and butter by hand and then with the dough hook into a smooth and elastic dough.
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Then cover with a cloth and let it rise in the preheated oven for about 30 minutes.
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Scrape out the dough with a dough scraper, knead it through and divide into 6 equal pieces.
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Lightly grease the work surface and your hands with cooking oil and shape the dough portions into balls.
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Place the dough balls in the centre of the baking paper strips and let them rise, covered, in the oven for about 20 minutes.
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Heat cooking oil to 160–170 °C in a large pot.
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Take the ends of the baking paper strips and carefully lower them with the Berliner into the hot fat and deep-fry until golden brown for 6–10 min on each side.
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Remove the Berliner with the Kochblume skimmer, drain on kitchen paper and let cool.
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Fill strawberry jam into a piping bag, pipe it into the centre of the Berliner and dust with icing sugar.
