Berliners
Directions
- 1In a large bowl, whisk together flour, castor sugar and yeast.
- 2In a large bowl, whisk together flour, castor sugar and yeast.
- 3In a large bowl, whisk together flour, castor sugar and yeast.
- 4Add eggs and warm water, combine to form a dough. Knead for 10-12 minutes. Once smooth and elastic, add butter and knead until absorbed. Check the windowpane test.
- 5Add eggs and warm water, combine to form a dough. Knead for 10-12 minutes. Once smooth and elastic, add butter and knead until absorbed. Check the windowpane test.
- 6Add eggs and warm water, combine to form a dough. Knead for 10-12 minutes. Once smooth and elastic, add butter and knead until absorbed. Check the windowpane test.
- 7Cover and rest the dough for 1 hour, or until it doubles in volume.
- 8Cover and rest the dough for 1 hour, or until it doubles in volume.
- 9Cover and rest the dough for 1 hour, or until it doubles in volume.
- 10Punch down the dough, make equal-sized portions (70g), seal them into dough balls, and proof for another 45 minutes.
- 11Punch down the dough, make equal-sized portions (70g), seal them into dough balls, and proof for another 45 minutes.
- 12Punch down the dough, make equal-sized portions (70g), seal them into dough balls, and proof for another 45 minutes.
- 13Fry the Berliners until golden on both sides.
- 14Fry the Berliners until golden on both sides.
- 15Fry the Berliners until golden on both sides.
Ingredients
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 0.25 cup caster sugar
- 0.25 cup caster sugar
- 0.25 cup caster sugar
- 1.5 tbsp instant yeast
- 1.5 tbsp instant yeast
- 1.5 tbsp instant yeast
- 4 eggs
- 4 eggs
- 4 eggs
- 0.25 cup water
- 0.25 cup water
- 0.25 cup water
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
Equipment
large bowlwhiskbaking sheet