Berliner Pfannkuchen (Krapfen), Berliners with rose jam

Preparation time: 40 minutes + 6 hours and 15 min for the dough to rise

Ingredients for 10 Berliners:

  • 250ml milk
  • 30g live yeast
  • 50g sugar
  • 100g butter
  • lemon zest from 1 lemon
  • 500g flour
  • 1 pinch salt
  • 1 packet of vanilla sugar
  • 3 yolks
  • 150g rose jam
  • 750ml cooking oil for frying
  • powdered sugar to sprinkle on the Berliners

Preparation:

  1. Heat the milk. Crumble the yeast and mix it together with 50ml of the milk and 1 teaspoon of sugar. Melt the butter in the rest of the milk. Grate the lemon zest.
  2. Mix the flour together with pinch of salt, the lemon zest, the rest of the sugar and the vanilla sugar. Add the yeast, the yolks and the milk with the melted butter. Knead smooth dough on a floured work surface, cover it with foil and leave it in the fridge for 6 hours. After that knead the dough again, divide it in two and roll the halves out into 2 equal pastry sheets 1-2cm thick. Start putting one spoon of rose jam on 8cm intervals on one of the pastry sheets, cover with the other pastry sheet and cut out the Berliners using an 8cm ring mould. Knead and roll out the rest of dough again.
  3. Leave the so shaped Berliners to rise again for about 15 minutes.
  4. Put the Berliners in heated oil, and the first 2-3 minutes cook under a lid (that way they rise better). Remove the lid and continue frying until the Berliners become golden in color, then turn them. Put the ready Berliners on a kitchen paper so it can absorb the unnecessary grease. Before serving sprinkle with powdered sugar.

Tip: If you do not have enough time, you can leave the dough to rise for 1 hour at room temperature, as during that time it must be knead twice. Thus you will destroy the big air balloons.


Main ingredient : Rose Jam