Friday, September 28, 2012

Berliner Pfannkuchen - Berlin Doughnuts
















Ingredients
500 g flour
2 teaspoons dry yeast
2 yolks
250 ml milk
2 Tbs sugar
45 g butter
1 tablespoon of cognac / brandy
1 teaspoon salt
lemon extract
Various fillings
strawberry jam
plum jam
vanilla cream
nuttela

Preparation

Dissolve the yeast in warm milk with sugar, then add the butter, extract, eggs, salt, flour and knead the dough elastic and not sticky. Allow the dough to rise until double in size.
After it has risen, knead it again and break it into 16 pieces. I do this by splitting in half, then each piece split in half again, and so on until we get the 16 pieces.
Shape the pieces into flattened balls, and put them on a towel (material that does not absorb) which was sprinkled with flour in advance,














then cover with another towel,














and let it rise for another 30 min.
After balls have risen,













put oil in a saucepan, high enough to reach almost half the pot and place on stove top.

When the oil is
well heated, add one ball (fry the bottom part first)














and fry on one side and the other on low heat (not over medium heat, it could remain undone in the middle).










Remove the doughnuts on a plate with kitchen towel and leave to cool down.
When they've cooled down, fill them with the desired filling, using a syringe to fill,
break through the top easily, also sprinkle with powdered sugar if you prefer so.

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