Berlin Brioche Recipes

BERLIN BUNS

Steps:

• Cream half the sugar and yeast in a bowl and let stand for 5 minutes in a warm place.
• Sift flour and salt into a bowl with remaining sugar.
• Melt butter, warm the milk and egg.
• Make a well in the center of the flour and add the yeast, eggs, milk and butter.
• Work the mix until all are combined evenly.
• Pat into a round. Cover with damp cloth and leave to rise in a warm place.
• Turn onto a floured board and pull off 1.75 oz pieces and roll into balls.
• Leave balls for 10-15 minutes.
• Flatten balls with your hand.
• Brush rounds with lightly beaten egg whites and place a spoonful of jam in the middle and seal.
• Place on a tray and cover with tea towel and leave in a warm place to rise again.
• Deep fry a few at a time in hot oil until golden brown. Remove with a slotted spoon, drain on paper and dust with cinnamon sugar or powdered sugar.

BERLIN BRIOCHE

Steps:

• The evening before you want to make these, prepare the dough, mix the yeast into 1/3 of the milk and add 50g flour.
• Cover and leave in a warm place until mixture has doubled it's volume.
• Mix the rest of the flour and milk in a large bowl.
• Whisk eggs until they are warm, in a bowl over a pan of boiling water
• Add the melted butter to your mix.
• Take half of this mixture and add it to the flour and mix well.
• Add other half of the mixture and work for at least 10 minutes, until very light.
• Add the dough to the mixture and work for 10 more minutes.
• Mix in half of the blanched almonds, raisins, orange zest and spices.
• Cover bowl with a dry cloth and leave to rise overnight.
• The following day, grease cake tin, sprinkle with remaining almonds, spoon in mixture until 3/4 full.
• Leave to rise for a further hour and cook in preheated oven at 325°F (160°C).
• Serve cold.