Berliner doughnuts

Name: Berliner doughnuts
Ingredients: 1 kg white 00 flour; 50 g fresh yeast; 100 g sugar; 550 ml milk; 4 egg yolks; 100 g butter or margarine; 1 level teaspoon salt; 1000 ml oil for frying; 50 g icing sugar

Dessert - Berliner doughnuts by Monalisa B. - Recipia

Berliner doughnuts are fried in oil, and the yeasted dough made with milk and egg yolks develops a golden crust and a soft middle. I’ve loved doughnuts since childhood, and this time I tried Mihai’s version. I eat them dusted with just a little sugar, with no filling. Preparation: 40 minutes. Cooking: 40 minutes. Resting: 120 minutes. Total time: 200 minutes. Servings: 25. Approximately 290 kcal and 5 g protein per serving.

Ingredients

1 kg white 00 flour
50 g fresh yeast
100 g sugar
550 ml milk
4 egg yolks
100 g butter or margarine
1 level teaspoon salt
1000 ml oil for frying
50 g icing sugar

Preparation

1. In a bowl, mix the crumbled fresh yeast with the sugar and lukewarm milk, not hot. Mix in the egg yolks, then the melted and cooled butter. 2. Mix the flour with the salt, add it to the bowl and knead until you have a smooth, elastic dough. Cover it and leave it to rise in a warm place for about 60 minutes, until it has visibly increased in volume. 3. Turn the dough out onto the work surface and knead it briefly to knock out the air. Divide it into 50 pieces and roll them into balls between your palms. 4. Place the pieces on squares of baking paper, cover them and leave them to rise for at least an hour. 5. Heat the oil to 170°C in a deep frying pan. Fry five doughnuts at a time for about 2 minutes on each side, until golden; allow around 40 minutes for all of them. 6. Remove them to paper towels, then dust them with icing sugar.

Notes

Keep the doughnuts in a closed container at room temperature for no more than one day; after that, the middles start to dry out. You can make the dough with the same amount of margarine instead of butter, as this version also allows. The flour contains gluten, and the dough contains eggs and dairy. You can serve them with a cup of black tea. I start the dough a few hours before the meal and don’t rush the second rise, because that’s the part I tend to cut short. The 50 pieces weigh about 40 g each, and their size affects the frying time. In a cool kitchen, the first rise can take longer than an hour; check how much the dough has risen, too. The oil cools when you add the doughnuts to the pan, so fry them in batches and let it come back up to temperature between batches.