BERLINER Bulbs Recipe
For 12 to 18 bulbs
Ingredients
1.1/2 dl lukewarm milk
85 grams of sugar
20 grams of yeast or 3-stroked teaspoons of dried yeast
340 gram flour
Some salt
60 grams butter
1 egg
1 yolk
4 tablespoons milk
frying fat or lard.
For dusting: caster or icing sugar
For filling: jam or jelly.
Instructions
Stir the yeast with the lukewarm milk smoothly.
Add the remaining ingredients and knead an airy dough, let it be covered in a lukewarm place in about 1 to 1.1/2 hours.
Roll it up to a 2 cm thick piece and insert the rounds approx. 6 cm.
Make the edges moist, press a hole in half the laps and fill them with jam or jelly, cover them with the other half of the laps, stick the edges firmly on each other and let them rise to a greased baking pan for another 15 to 20 minutes.
Meanwhile make the frying fat hot until blue vapor begins to form and fry the bulbs until golden brown.
Let them drain on grey paper or cellulose paper.
dusting them with caster sugar or ge-sifted icing sugar.
Preparation: 20 minutes plus the rising time.
Preparation time: 5 to 8 minutes.
Note: Also try it with pastry room
For 12 to 18 bulbs
1.1/2 dl lukewarm milk
85 grams of sugar
20 grams of yeast or 3-stroked teaspoons of dried yeast
340 gram flour
Some salt
60 grams butter
1 egg
1 yolk
4 tablespoons milk
frying fat or lard.
For dusting: caster or icing sugar
For filling: jam or jelly.
Instructions
Stir the yeast with the lukewarm milk smoothly.
Add the remaining ingredients and knead an airy dough, let it be covered in a lukewarm place in about 1 to 1.1/2 hours.
Roll it up to a 2 cm thick piece and insert the rounds approx. 6 cm.
Make the edges moist, press a hole in half the laps and fill them with jam or jelly, cover them with the other half of the laps, stick the edges firmly on each other and let them rise to a greased baking pan for another 15 to 20 minutes.
Meanwhile make the frying fat hot until blue vapor begins to form and fry the bulbs until golden brown.
Let them drain on grey paper or cellulose paper.
dusting them with caster sugar or ge-sifted icing sugar.
Preparation: 20 minutes plus the rising time.
Preparation time: 5 to 8 minutes.
Note: Also try it with pastry room