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Berlin Doughnuts
Photo: Eiliv Sonas Aceron

Berlin Doughnuts

12 ingredients 9 steps fandom
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Estimated Nutrition (whole recipe, rough)

1028
Calories
29g
Protein
40g
Fat
139g
Carbs

Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 8 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Raspberry 1 cup (123g) 64
Sugar 1 tbsp (12.5g) granulated 49
Lemon juice of 1 lemon (48ml) 12
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 Packets Granulated Yeast -- 7Gm Each
  • 1/4 Cup Warm Water
  • 1 Cup Warm Milk
  • 1/4 Cup Castor Sugar
  • 60 Grams Butter -- Melted
  • 2 Eggs -- Lightly Beaten
  • 3 3/4 Cups Plain Flour
  • 1 Teaspoon Lemon Rind -- Grated
  • 1 Egg White
  • 1/2 Cup Raspberry Jam -- Approx.
  • Oil To Deep-Fry
  • Castor Sugar -- Extra

Directions

1

Combine yeast, water, milk and sugar in small bowl, cover, stand in warm place about 10 minutes or until mixture is frothy.

2

Stir butter and eggs into yeast mixture. Sift flour into large bowl, stir in yeast mixture and rind, mix to a soft dough.

3

Cover, stand in warm place about 45 minutes or until dough is doubled in size.

4

Turn dough onto lightly floured surface, knead dough about 5 minutes or until smooth.

5

Roll dough until about 1cm thick; cut into 5cm rounds.

6

Brush half the rounds with egg white, drop about 1 teaspoon of jam in centre of each round; top with remaining rounds, pinch edges together.

7

Re-roll remaining dough, cut into rounds, repeat with remaining egg white and jam. Loosely cover rounds with oiled plastic wrap, stand in warm place about 10 minutes, or until almost doubled in size.

8

Deep-fry doughnuts in batches in hot oil until well browned, turning once.

9

Drain on absorbent paper, toss doughnuts immediately in extra sugar.

Recipe sourced from fandom

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