Ingredients
Berliner dough
wheat flour 400
wheat flour 720
wheat gluten
water
whole milk powder
sugar
baker’s yeast
eggs
egg yolk
lemon paste
emulsifier baking improver
butter (soft)
table salt
Fruit filling
raspberries
dextrose
violet ribbon pectin
sugar
juice binder
lemon juice, fresh
Glaze/decoration
cinnamon sugar
icing sugar
Production
Berliner dough
Mix all the ingredients except the butter and salt in the mixer. After 3 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Kneading: spiral mixer
Mixing time: 8–10 minutes
Kneading time: 4–5 minutes
Dough temperature: 20–22°C
Bulk rest: approx. 30 minutes, covered
Processing and dough rest
After kneading, divide the dough into 1’800 g pieces and shape into rounds. Cover with plastic and let rest for 30 minutes.
Press the dough slightly, work round and place on trays covered with pastry cloth. Proofing: at approx. 30°C and approx. 80% RH for approx. 75 minutes. Leave to stand in the refrigerator for approx. 30 minutes before deep-frying.
Deep-frying
Fry the dough pieces with the seam side up in the deep fryer. Turn them 3 times during frying. Towards the end of the baking time, press down briefly with a wire rack to give the sides more stability.
Frying temperature: approx. 170°C
Baking time: 6–8 minutes
Fruit filling
Heat the raspberries until they release juice. Mix dextrose and violet ribbon pectin, stir them in, bring to a boil for 30 seconds.
Combine sugar and juice stabilizer, add to the berries and stir thoroughly. Store overnight at 2–5°C.
The next day, bring to a boil for 3 minutes, skim if necessary.
Add the lemon juice 1 min. before the end of cooking.
Filling
Fill the donuts with 15–20 g of raspberry spread.
Sugaring
While still warm, roll in cinnamon sugar.
Finishing
Finally, dust with icing sugar.
Evaluation