Spelt Berliner bales

Ingredients for 1 servings:

• 20 g fresh yeast
• 200 ml milk, lukewarm
• 40 g sugar
• 500 g spelt flour type 630
• 130 g butter, soft
• 1 pinch of salt
• 1 tbsp lemon juice
• 1 m.-sized egg(s)
• 2 medium-sized egg yolks
• Sunflower oil for frying, approx. 3 liters
• 400 g raspberry jam
• 50 g powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

light and wonderfully delicious

This quantity is enough for 16 loaves. To make the pre-dough, crumble the yeast in a small bowl, add 10g of sugar and 100ml of lukewarm milk, and mix everything until the yeast has dissolved. Now stir in 2 tablespoons of flour and let the pre-dough rise in a warm place for about 15 minutes. In the meantime, cream the butter with the remaining sugar and a pinch of salt using a food processor until creamy, then thoroughly mix in the whole egg and both egg yolks one after the other. Add the remaining flour and milk, the pre-dough and lemon juice and knead thoroughly with the dough hook of the food processor for about 2-3 minutes. Dust the yeast dough with a little flour and let it rise for 90 minutes. Knead the dough well on a floured surface until it no longer sticks to your hands. Then shape it into a 30cm long log and cut this into 16 equal slices. Form the discs into balls and roll each one. This means rolling (rolling) the dough in a loosely cupped hand over an unfloured work surface. It is important not to use any flour, as otherwise the dough will just slide across the surface. The dough ball should then shrink perfectly and have a smooth surface. Place the balls on a floured board, ensuring there is enough space between them, and cover with cling film. Let them prove for 30 minutes, then remove the film and let them prove for another 30 minutes. This will create a skin that will stabilize the Berliners. Stir the jam until smooth. If there are still seeds in it, push the jam through a sieve. Place the jam into a piping bag fitted with a Berliner nozzle or a perforated nozzle. Heat the oil in a deep fryer to 170°C (this also works in a large saucepan, but you will need a thermometer to check the temperature). Carefully place 3 Berliners at a time, top side down, into the hot oil. Cover and fry for 3 minutes, then carefully turn with a slotted spoon and fry uncovered for 3 minutes. Remove from the hot oil with a slotted spoon and let drain on kitchen paper. While the next doughnut is swimming in the fat, take a skewer and make a small hole in the white ring of the doughnut. Insert the jam nozzle into the hole and pipe the jam into the lukewarm doughnut. You’ll know when there’s enough jam in the doughnut as you pipe. Dust the doughnuts with powdered sugar and enjoy while still lukewarm; you can rarely wait until they’re cold.