Berliner with Bailey's Cream

Ingredients for 1 servings:

• 300 g flour
• 21 g yeast
• 125 ml milk
• 50 g sugar
• 50 g butter
• 2 egg yolks
• 1 dashes lemon juice
• 125 g mascarpone
• 50 g dark chocolate
• e.g. Baileys Irish Cream
• 1 kg frying fat

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

airy, fluffy, chocolatey, delicious, for 6 pieces

Briefly heat the milk in the microwave. Add the yeast, 25g sugar, and 2 tablespoons of flour to the milk and let it rest for at least 10 minutes. Knead the egg yolks, sugar, butter, and lemon juice vigorously for 5 minutes. Gradually add another tablespoon of flour. Cover the dough with a towel and let it rise in a warm place. Place the dough on a floured work surface and knead thoroughly. I let the dough rise for about 30 minutes. Then carefully form 6 small balls. The rounder they are and the fewer cracks, the more evenly they will turn out. Heat the oil in a saucepan and deep-fry the doughnuts. Let the doughnuts cool on a kitchen towel. For the cream, mix the mascarpone and Bailey’s until very creamy. The cream can be very runny at first, as the chocolate will firm it up again at the end. Melt the chocolate in a hot water bath and quickly stir it into the cream. Pipe into the doughnuts using a piping bag.