Berliner

Ingredients

• 42 g fresh yeast (1 cube)
• 50 g raw cane sugar
• 200 g lukewarm milk
• 520 g spelt flour type 630
• 5 egg yolks
• 60 g softened butter
• 1 pinch salt
• 1 tsp grated lemon zest
• 1 l plant-based frying oil
• 150 g strawberry puree (for filling)
• 2 tbsp powdered sugar made from raw cane sugar (for dusting)

Instructions

1. 1.

   Dissolve the yeast with 1 tsp raw cane sugar in half of the milk. Add 500 g flour to a bowl, create a well and pour in the yeasted milk. Gently fold in a little flour from the rim and cover; let the pre‑mix rise for about 10 minutes.

2. 2.

   Add the egg yolks, remaining sugar, softened butter, salt, and lemon zest around the pre‑mix in the bowl. With the mixer’s dough hook, combine with the rest of the milk to form a soft dough; knead until it releases from the bowl’s edge. Cover and let rise in a warm spot until doubled in volume.

3. 3.

   Knead the dough on a floured surface, divide into about 12 portions, shape into balls, and allow to rise for another 20–30 minutes.

4. 4.

   Drop the dough balls into hot frying oil in batches, turning once. Remove with a slotted spoon, drain on kitchen paper, and let cool slightly.

5. 5.

   Using a piping bag fitted with a long thin tip or a pastry bag, pipe strawberry puree into each Berliner from the side. Dust freshly fried Berliners with powdered sugar and serve immediately.