Berliner, Krebbel, Pancake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 80 g suar
- 80 g butter
- 4 egg (s)
- 125 ml milk
- 1 cube yeast
- Flour for the work surface
- Sugar to turn
Print Recipe
Pin Recipe Instructions
- Knead a yeast dough from all the ingredients. I do it in the bread maker (dough 45 minutes).
- Let the yeast dough rise, knead again and let rise again.
- Place the dough on the worktop and press it wide (approx. 1.5 cm) with floured hands. Then cut out the Berliner with a glass. Knead the rest of the dough together again, press it wide again and cut out further. Put the Berliners on a floured tin, cover with a towel and let them go again (please make sure that there is enough space between the Berliners - they will get bigger).
- Heat a deep fryer to 170 ° C, put the donuts in the fat with the top first and fry them. Then turn around (be careful - Berliners turn brown quickly). About 3-4 donuts fit in my deep fryer. When they are baked, they are filled as desired and turned in granulated sugar.
- They taste particularly delicious warm.
- Depending on the size of the glass that you take to cut out - I`ll use a mustard glass - it will be about 20 pieces.
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