EGGLESS BOLAS DE BERLIM (BERLIN DOUGHNUTS)

This is the 2nd day of preparing doughnuts. Making doughnuts the second day has again given joy and happiness to all at home for them these are a treat.  Today I am travelling to Germany and preparing Berliner doughnuts. 

In Germany there are special variations of doughnuts - without a hole. They are filled with jam or all kinds of cremes and called "Krapfen" or "Berliner". Eveybody likes them to eat on carnival or New Year's Eve, But here I have made them with a hole since I did not want to add any filling. These are also eggless, but still moist and yum. 

The Dough 
250 Grams All Purpose flour
70 Ml Water
70 ML Milk
30 Grams Butter
20 Grams Vanaspati Ghee
50 Grams Sugar
1 Tablespoon Milk powder
2.1/4 Teaspoon Instant yeast
A pinch of Salt
1/4 Teaspoon Vanilla essence 0r Cinnamon powder

For the coating

1/2 Cup Castor Sugar
1/2 Teaspoon Cinnamon powder

Method

Gather all the ingredients in a large bowl, then knead for 10 minutes by hand at least, or use a food processor. 

Let it rise for 45 minutes covered with a cloth, then punch it, then roll it out 1/2 inch thick.

Then cut discs out of it,with round cookie cutter or doughnut cutter, and place them on a surface floured. Cover them with a damp and clean cloth and leave to rise for.

In a kadai heat oil till on low flame. Put a doughnut at a time. They blow up immediately in the oil. When brown on one side turn to other side. When done, place them on paper towel.

Then in a zip lock bag mix the sugar and cinnamon , place one doughnut at a time and shake the bag, the doughnut will get evenly coated. Leave to cool down. Serve and enjoy these delicious doughnuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Lables: Blogging Marathon, Breads, Continental Cuisine, Doughnuts, Berlin