John Myers
Ingredients for 1 servings:
- 500 g flour
- 50 g sugar
- 1 pinch of salt
- 1 cube of yeast
- 150 ml milk
- 50 g butter
- 3 eggs
- jam
- pudding
- Sugar
- Fat, (Palmin) or oil for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
makes about 45 pieces
Make a smooth yeast dough from all the ingredients, don’t forget to knead well and let it rise for 1 hour. Then knead the dough again and flatten it with your hands to a thickness of 3 cm. Using a shot glass about 3 cm wide, cut out circles. They shouldn’t look like cookies, but they shouldn’t really look like balls either, something in between. Knead the leftovers again and continue until there’s no more dough. At the end, I shape the leftovers into balls with my hands and flatten them slightly, so there are no leftover dough. Cover and let rise until they have doubled in size. Heat the oil to 170°C (I always use a wok for this, as it requires less oil). Fry the doughnuts one by one until golden brown on both sides. Drain on a paper towel. Now add pudding or jam; plum jam is also delicious (you don’t even need to fill them). Just what you like, you fill into a piping bag with a fine nozzle, which you pierce into the bottom of the Berliner and fill it until you notice that it is full, then immediately roll it in granulated sugar.
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