Berliners, Krebbel, pancakes

Ingredients for 1 servings:

• 500 g flour
• 80 g sugar
• 80 g butter
• 4 eggs
• 125 ml milk
• 1 cube of yeast
• Flour for the work surface
• Sugar for turning

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

soft and child’s play

Knead all the ingredients into a yeast dough. I make it in a bread maker (45 minutes). Let the yeast dough rise, knead it again, and let it rise again. Place the dough on the countertop and flatten it with floured hands (approx. 1.5 cm). Then cut out the doughnuts with a glass. Knead the remaining dough again, flatten it again, and continue cutting out. Place the doughnuts on a floured baking sheet, cover with a towel, and let it rise again (make sure there is enough space between the doughnuts—they will grow larger). Preheat a deep fryer to 170°C (340°F), place the doughnuts top-down in the oil, and fry. Then turn them over (careful—the doughnuts brown quickly). My deep fryer holds about 3-4 doughnuts. Once they’re fried, fill them as desired and roll them in granulated sugar. They taste especially delicious warm. Depending on the size of the jar you use to cut out the shapes – I use a mustard jar – you’ll end up with about 20 pieces.