How many doughnuts would you like to bake?
These gluten-free Berlin doughnuts are crispy on the outside and wonderfully fluffy on the inside – completely wheat-free. Thanks to KOMEKO BROTGENUSS they develop a perfect texture and can be filled in a variety of ways, whether classically with jam or fruity plum butter. Perfect for carnival, Mardi Gras, or simply as a sweet treat any time.
#gluten-free
#carnival
#lactose-free
Ingredients
For the pre-ferment:
-
100
g
KOMEKO BROTGENUSS
-
120
ml milk (max. 30 °C, warm)
-
1
pack of dry yeast
For the dough:
-
200
g
KOMEKO BROTGENUSS
-
50
g potato starch
-
0.5
tsp baking powder
-
1
egg
-
1
Egg yolk
-
8
g salt
-
30
g sugar
-
30
g soft butter
-
Lemon zest or vanilla (to taste)
-
140
g milk
Miscellaneous:
-
1
tbsp oil or hard fat for deep-frying
-
Sugar for rolling
-
Filling of your choice (e.g. jam or plum butter)
Preparation
- Pre dough:
Mix KOMEKO BROTGENUSS, warm milk and dry yeast. Cover and let stand for about 30 minutes. - Make the dough:
Mix KOMEKO BROTGENUSS, potato starch and baking powder, then add pre-ferment, egg, egg yolk, salt, sugar, butter and milk and knead to a smooth dough (dough should be soft but not sticky). - Leave to rest:
Let the dough rise, covered, for about 1 hour. - Forms:
Divide the dough into 80–100 g pieces, shape into balls and place on a lightly floured surface. Cover with a cloth and let rise for about 30 minutes. - Deep frying:
Meanwhile, heat the oil to 160°C. Carefully place the dough pieces into the hot oil and fry for about 3 minutes on each side until golden brown. - Roll & Fill:
Remove with a slotted spoon, let drain briefly, and immediately roll in sugar. If desired, inject jam or plum butter using a Berliner filling nozzle.
