Beignet berlinois

Ingrédients

• 500 g all-purpose flour
• 7 g active dry yeast (1 packet)
• 50 g granulated sugar
• 1 tsp salt
• 250 ml whole milk, lukewarm
• 1 egg, at room temperature
• 60 g unsalted butter, softened
• 1.5 liters sunflower oil (for frying)
• 200 g apricot jam (smooth or sieved)
• 50 g powdered sugar (for dusting)

Préparation

1. 1

   Mix the flour, yeast, sugar and salt in a large bowl. Add the lukewarm milk, the egg and the softened butter and knead everything for about 10 minutes into a smooth, elastic dough.Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.Knock back the dough briefly and divide it into 10 equal pieces of about 60 grams each. Shape each piece into a neat ball and place them with enough space between them on a baking sheet lined with parchment paper.Cover the buns again and let them proof for another 45 minutes until they have puffed up nicely.Heat the sunflower oil in a wide, deep pan to 175°C. Fry the buns in batches of 2 to 3 at a time, about 2 minutes per side, until they are golden brown all over.Lift the buns out of the oil with a slotted spoon and place them immediately on a cooling rack. Let them cool for 10 minutes.Fill a piping bag fitted with a long nozzle with the apricot jam. Insert the nozzle sideways into each bun and pipe in about 1 tablespoon of jam.Dust the buns generously with powdered sugar and serve them as soon as possible. Freshly baked is best.