Medium

unit

Salt

pinch

Soft butter

Flour

White sugar

Semi-skimmed milk

Baker's yeast

Gramme

Powdered sugar

Vanilla sugar

Apricot jam

Berlin Balls

<h5>5 min</h5><p>Cool 250 ml of milk, 50 g of powdered sugar and 10 g of Vanilla Sugar.</p>

<h5>15 min</h5><p>In the bowl of a food processor, pour 500 g flour, 50 g butter, 2 eggs, 20 g baker's yeast and 1 pinch of salt.</p>

<h5>2 hours</h5><p>Start kneading on slow speed, pouring in the milk-sugar mixture in a small stream.</p><p>Continue kneading for 5 minutes until you have a smooth dough.</p><p>Cover the bowl and let rise in a warm place for 2 hours.</p>

<h5>5 min</h5><p>At the end of this time, pour the dough onto the work surface, and roll it out to 1 cm or 0.5 inch thick.</p><p>Note: carefully flour the work surface as the dough is sticky.</p>

<h5>5 min</h5><p>Cut out circles from the dough measuring about 7 cm or 2.5 inches.</p>

<p><strong>5 min</strong></p><p>Wet the tops of 2 discs of dough with a brush of water.</p><p>Put a teaspoon of jam on one of the discs.</p><p>Put the second disc on top of the first, wet side to wet side, and press the edges together to seal.</p>

<h5>30 min</h5><p>Fold the edges over the top, pressing to weld well.</p><p>Place the future doughnut with the weld underneath.</p>

<h5>1 hour</h5><p>Place all the doughnuts on a baking sheet, cover and let sit in a warm place for one hour.</p>

<h5>20 min</h5><p>At the end of this time, fry the fritters on each side until golden brown.</p>

<h5>3 min</h5><p>To finish, dust them with confectioners' sugar.</p>

Medium

260 min

Dessert

Teatime

Child

Servings

1

Nutrition

/ per serving

Directions

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