Recipe donut balls Berlin

Ingredients for 25 fritters:

For sourdough:

• 275 g flour
• 5 g of Baker's yeast
• 175 g (1.75 dl) of water at 20 ° C

For the dough:

• 250 g of flour
• 35 g of Baker's yeast
• 60 g softened butter
• 60 g of sugar
• 5 egg yolks
• 1 cuil. coffee salt raz
• 3 cuil. soup of water or warm milk

For decoration:

• 100 g of sugar and 10 g of cinnamon powder
• Jams in the choice, nutella

Preparation:

Sourdough:

1. Put in a container the 275 g of sifted flour and incorporate the water at 20 ° C in which you have diluted the 5 g of yeast
2. Mix to obtain a homogeneous paste
3. Cover and let stand for 1 h 30 to 2 h at room temperature

The dough:

1. In a container made a well with the 250 g of sifted flour and add the sourdough rested, the yeast diluted in the cooled milk (but not burning!), and all other ingredients, except butter
2. Mix by hand (or a robot in hook and idle for 20 minutes) to obtain a homogeneous paste which is off of the edges
3. Add the softened butter cut into piece
4. Mix again to incorporate the butter and then let rest your dough for 1 h minimum at room temperature (in a heated room), it will double in volume
5. After resting fold dough fritters to drive air
6. Spread the dough about 1-1.5 cm thick and cut with a glass for example circles of dough 6-7 cm in diameter
7. Store circles 2-3 cm from each other on a cloth, powdered flour or failing a plateau
8. Let it rest your circles so that they go up and double volume (1 h)
9. Cook fritters in oil heated to 160 ° C for about 2 minutes on each sides and watch them so that it becomes too dark (the first doughnuts will be test)
10. Drain fritters on several sheets of absorbent paper
11. Roll them in the sugar-cinnamon mixture and then fourrez your donuts with jam of your choice or the nutella