INGREDIENTS • flour 1000 g • milk 230 ml • clarified butter 220 g • egg yolk 200 g • sugar 100 g • yeast 80 g • egg 1 • vanilla sugar 20 g • salt 20 g • malt (active) 15 g • grated lemon peel 9 g Use a whisk to mix together milk, malt, yeast, egg yolks, egg, sugar, vanilla sugar, and grated lemon peel. Then add the flour and mix all the ingredients. After 3-4 minutes add the butter and immediately after the salt. Mix well until the dough has an elastic consistency. Weigh 50-60 g portions, roll them into balls, and place them on floured sheets. Leave to rise at 28-30°C with sufficient humidity. Shortly before the berliners have doubled in size, remove them from the heated area and place them in a ventilated space for a few minutes so that a light film forms on the surface. Fry the berliners in boiling fat at 170°C-180°C until golden. Once cooled, fill the berliners with apricot jam and sprinkle with powdered sugar. TIP The apricot jam can be replaced with raspberry or plum jam, with chocolate cream, vanilla cream, or Zabov or pistachio cream. The decoration identifies the filling. 27
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