Post by SeaDragon on Dec 8, 2017 20:08:12 GMT 10
Berliner Buns
Recipe from The Cook and The Chef (ABC TV), Wednesday, 12 August 2009: Season 4 Episode 27
Ingredients:
Makes 14
25g fresh yeast
180-200ml luke warm milk
65g sugar
600g bakers flour
2 eggs
4g salt
Zest of a ¼ of a lemon
4g bread improver (optional)
40g unsalted butter
veg oil to fry
sugar to coat
strained raspberry jam
whipped cream optional
Method:
Dissolve yeast in warm milk and sugar.
Combine all other ingredients in a bowl except the butter and knead 8 to 10 mins. (This activates the yeast and gets a great smooth texture, and fine crumb structure). Add the butter and incorporate completely.
Place in a bowl and sprinkle with flour, cover with a tea towel and allow to double in size (about 30 mins in a warm spot).
Knock the dough back, cover and allow to double again (this gets a finer crumb structure).
Knock dough back & divide into 50g balls. Sprinkle with a little flour and cover with teas towel and allow to prove until doubled in size.
Deep fry one side at 170°C, until golden, turn and do the second side.
Roll into caster sugar while still hot and a little oily.
Fill with jam using a piping bag and small nozzle and squeeze jam into the centre. (or you can also do this with a big horse syringe.) Do this as soon after frying as you can manage so the hole covers over before the dough cools and sets.
* Slice ¼ from the top and pipe in whipped cream for the Aussie version of a Germanic delight! *
Recipe from The Cook and The Chef (ABC TV), Wednesday, 12 August 2009: Season 4 Episode 27
Ingredients:
Makes 14
25g fresh yeast
180-200ml luke warm milk
65g sugar
600g bakers flour
2 eggs
4g salt
Zest of a ¼ of a lemon
4g bread improver (optional)
40g unsalted butter
veg oil to fry
sugar to coat
strained raspberry jam
whipped cream optional
Method:
Dissolve yeast in warm milk and sugar.
Combine all other ingredients in a bowl except the butter and knead 8 to 10 mins. (This activates the yeast and gets a great smooth texture, and fine crumb structure). Add the butter and incorporate completely.
Place in a bowl and sprinkle with flour, cover with a tea towel and allow to double in size (about 30 mins in a warm spot).
Knock the dough back, cover and allow to double again (this gets a finer crumb structure).
Knock dough back & divide into 50g balls. Sprinkle with a little flour and cover with teas towel and allow to prove until doubled in size.
Deep fry one side at 170°C, until golden, turn and do the second side.
Roll into caster sugar while still hot and a little oily.
Fill with jam using a piping bag and small nozzle and squeeze jam into the centre. (or you can also do this with a big horse syringe.) Do this as soon after frying as you can manage so the hole covers over before the dough cools and sets.
* Slice ¼ from the top and pipe in whipped cream for the Aussie version of a Germanic delight! *