Berlin Pancakes

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

The dough is enough for 20 donuts with 90 g dough weight or for 60 mini donuts with 30 g dough weight.
Put the yeast with the salt and sugar in a bowl to liquefy - but you can also stir with a fork.
Beat the eggs in a measuring cup and fill up to 1/2 liter of liquid with milk, warm to lukewarm and then add the fat to the lukewarm milk and egg liquid.
Put the flour in a large bowl, add the liquefied yeast and egg milk and knead everything well.
Rest time 15-20 minutes
Knead the yeast dough well again and let it rest for 15-20 minutes.
Divide the dough into 90 g pieces and shape into donuts. Let rise on a baking sheet or serving tray
Rest time 45 minutes
Preheat the fryer to 160-170 degrees. Put the donuts that have gone well into the deep fryer and close the lid (so that the donuts rise well and have the light edge). Fry for about 2-3 minutes on each side.
Fill with jam and dust with powdered sugar or roll in sugar if you like.

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