Ingredients
- 500 g plain flour
- 3 eggs
- 100 g sugar
- 24 g fresh yeast
- 150 g butter, melted
- A pinch of salt
- 50 ml lukewarm milk
Instructions
- Mix the yeast with a little lukewarm milk and set aside.
- Sift the flour into a bowl and make a well. Pour the yeast and sugar into the well, mix with a little flour, cover and leave to rise for 10–15 minutes.
- Put the salt, melted butter and eggs into the well, and gradually mix from the centre to make a smooth dough. Then, beat the dough vigorously. The dough must be smooth and shiny. Cover and leave it to rest in a warm place for about 2 hours. It should double in size.
- Roll out the dough very thinly (0.5 cm). Cut into thin strips and form knots with each of them. For doughnuts or Berliners, cut out round circles. Leave to rise again for 20 minutes.
- Deep fry at 190°C. Each side should be well-browned. Drain on a piece of kitchen roll, sprinkle with sugar and devour immediately. For doughnuts or Berliners, fill them with plum jam after frying.
Recipe & Photo: Anne Lommel
