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- 300 g pastry flour
- 1 sachet of dry baker’s yeast (4.6g)
- 20 g caster sugar
- 13 cl milk
- 4 egg yolks
- 5 g salt (1 teaspoon
- 40 g softened butter
- 20 g vegetable oil
- 50 g caster sugar
- Icing sugar
Warm the milk in the microwave to between 38C and 40 C. Be careful not to let the milk get too hot as this may deactivate the yeast.
Put the yeast in a small bowl with the warm milk to rehydrate. Mix with a whisk. Leave to rest for 3 minutes. The yeast should be dissolved.
Pour the flour, milk/sugar/yeast mixture and egg yolks into the mixer bowl with the dough hook attached.
Knead for 5 minutes on a low speed. Add the salt and knead for 1 minute, then add the butter and knead for 6 minutes.
The dough should come away slightly from the sides of the bowl. Place the dough in a large floured bowl, cover with a clean tea towel and leave to rest for 1 hour and 30 minutes at room temperature. Place the dough on a floured surface.
Divide into balls of around 60 g each. Roll them out using the palm of your hand. Tuck the 2 ends into the centre and roll and flatten them using the palm of your hand.
Place them on a floured plate as you go. Sprinkle lightly with flour then cover with a tea towel and leave to rest for 1 hour. The Berliners should double in size. Carefully place half the Berliners in the Easy Fry with the standard baking tray.
Brush the tops of the Berliners with the oil and sprinkle with caster sugar.
Select the CAKES programme at 160 C for 10 minutes.
Check to make sure the Berliners are golden brown. Leave to cool on a wire rack, then fill the Berliners with jam or chocolate spread. Sprinkle with icing sugar.