Berlin doughnuts with apricot jam filling

Name: Berlin doughnuts with apricot jam filling
Yield: 40 doughnuts
Cuisine: Kenyan
Ingredients: 30 gr yeast; 500 ml milk; 1000 gr flour; 130 gr butter; 8 eggyolks; 1 tbsp salt; 1 lemon peel (finely grated)

Irene Wanjiku @cook_12284345

Mombasa

Berlin doughnuts with apricot jam filling

Irene Wanjiku @cook_12284345

Saved

Ingredients

cook until gold

40 doughnuts

30 gryeast
500 mlmilk
1000 grflour
130 grbutter
8eggyolks
1 tbspsalt
1lemon peel (finely grated)

Saved

Steps

cook until gold

1

Dissolve yeast and sugar in milk and leave to set for 15 mins
2

Mix all remaining ingredients and knead together with the milk mixture.
3

Cover dough with dry cloth and leave to rise.
4

Punch the dough down to remove air then scale into pieces of 50gr each.
5

Round up the dough pieces as for rolls and allow them to prove.
6

Cook in deep fat of temperature between 170-180 degrees.
7

After cooking fill with jam and dust with icing sugar.
8

You can also melt chocolate and dip the tip of the doughnuts then sprinkle with sprinkles