Completed in 1 hour 30 minutes plus walking time 2:45 hours
Energy: 340 kcal, carbohydrates: 40 g, protein: 4 g, fat: 17 g
20th g fresh yeast
200 ml milk (lukewarm)
40g of sugar500g flour
130 g butter (soft)
Tl organic lemon peel (finely grated)
1Egg (class M)
2Egg yolk (class M)
1Tbsp lemon juice
4thl neutral oil for deep-frying (e.g. sunflower oil)
400g rose hip pulp
4th Tbsp powdered sugar
- For the dough, crumble the yeast, mix with 100 ml milk and 10 g sugar. Dust with 2 tablespoons of flour and cover and let rise in a warm place for 15 minutes.
- In the meantime, stir the butter, remaining sugar, 1⁄2 tsp salt and lemon zest with the whisk of the food processor (or the whisk of the hand mixer) until creamy for 5 minutes. Carefully stir in the egg and yolks individually for 30 seconds each. Add the remaining flour, remaining milk, yeast mixture and lemon juice and knead with the dough hook of the food processor for 3 minutes. Cover and let rise in a warm place for 1:30 hours.
- Knead the dough well on the floured work surface. Shape into a roll 32 cm long and cut into 16 equal-sized slices. Shape disks on the work surface into round balls (“stand down”). To do this, roll the balls over the work surface with a slightly curved palm. There must not be too much flour on the surface, otherwise the ball will slide away instead of contracting. The surface of the sphere should be completely smooth.
- Place the balls on a floured board at a distance. Cover with cling film and let rise for 30 minutes. Remove the foil, let rise for another 30 minutes, so that a skin forms on the surface of the dough that stabilizes the donuts.
- Heat the oil in a deep fryer (or a large saucepan with a thermometer) to 170 degrees. Carefully slide 3-4 donuts upside down into the fat. Cover and fry for about 3 minutes, turn with a slotted spoon and fry openly for another 3 minutes. Lift out with the slotted trowel and drain on kitchen paper.
- Fill the rose hip pulp into a disposable piping bag with a Berlin spout. Insert the spout from the side into the still lukewarm Berliner and inject the pulp into the middle. Dust the Berliner thick with powdered sugar and serve.