Berliners, pancakes, doughnuts

Ingredients for 1 servings:

• 1 kg flour
• 4 eggs
• 100 g butter
• 5 tsp sugar
• 2 tsp salt
• 2 cubes of yeast
• some milk
• Fat for the deep fryer
• Jam for filling, as desired

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

makes 20 pieces

The dough is enough for 20 Berliners with a dough weight of 90 g or for 60 mini Berliners with a dough weight of 30 g each. Put the yeast in a bowl with the salt and sugar to liquefy – but you can also mix with a fork. Crack the eggs into a measuring jug and fill with milk until you have 1/2 liter of liquid, warm it to lukewarm and then add the fat to the lukewarm milk and egg mixture. Put the flour in a large bowl, add the liquefied yeast and the egg wash and knead everything well. Resting time: 15 – 20 minutes. Knead the yeast dough again well and let it rest for 15 – 20 minutes. Divide the dough into 90 g pieces and shape into Berliners. Let it rise on a baking sheet or serving tray. Resting time: 45 minutes. Preheat the deep fryer to 160 – 170 °C. Place the well-risen doughnuts in the deep fryer and close the lid (to allow them to rise and develop a lighter crust). Fry for about 2-3 minutes on each side. Fill with jam and dust with powdered sugar or roll in sugar, if desired. This recipe yields approximately 20 doughnuts.