Boules de Berlin - tips please (and a recipe?!)

[Chris Singer]

I confess to being addicted to professional Masterchef, and seeing Michel Roux jnr. cooking his Boules de Berlin made my mouth water. I have found some recipes online, but they mention rum in the recipe so before I embark on one of these, wanted to see if anyone on the network has made Boules de Berlin, if so what was the recipe, did it work and what tips are there? Michel Roux mentioned the fat fryer being on a "low heat" - what temp. should it be at please? 

Many thanks in anticipation of the sweet toothed members of this forum flooding me with recipes and tips!

Chris

[Anicca O'Nions]

They did look delicious!
I have been looking everywhere for a recipe for you, and the best I can find at the moment is on the Martha Stewart website, see link below;

http://www.marthastewart.com/recipe/boules-de-berlin

Good luck!

[Claire Lawry]

I just found this Boules de Berlin recipe on a French website. I had it translated. Haven't tried it yet, but I'm going to!


Ingredients for 25 donuts:

For the starter:

•275 g flour
•5 g yeast
•175 g (1.75 dl) of water at 20 ° C
For the dough:

•250 g flour
•35 g yeast
•60 g butter, softened
•60 g sugar
•5 egg yolks
•1 tsp. Coffee tidal salt
•3 tbsp. tablespoons of water or warm milk
For decoration:

•100 g sugar and 10 grams of cinnamon powder
•Choice of jams, Nutella
Preparation:

Leaven:

1.Put in a container of 275 grams of sifted flour and add water to 20 ° C in which you have diluted 5 g yeast
2.Mix to a smooth paste
3.Cover and let stand for 2 hours at 1:30 at room temperature
Dough:

1.In a bowl make a well with 250 g of sifted flour and add the yeast rested, dilute the yeast in warm milk (but not burning!), And all other ingredients except butter
2.Mix by hand (or with a robot equipped in hook and let it run for 20 minutes) to obtain a homogeneous paste that comes off the edges
3.Add the butter cut into pieces
4.Mix again to incorporate the butter and let stand for 1 hour minimum your dough at room temperature (in a heated room), it will double in volume
5.After the rest fold the batter to remove air
6.Roll out the dough to 1 to 1.5 cm thick and cut with a glass such as dough circles of 6-7 cm in diameter
7.Arrange the circles 2-3 cm apart on a cloth, powdered with flour or failing a plateau
8.Let stand your circles so that they rise and double in volume (1h)
9.Cook the fritters in oil heated to 160 ° C for about 2 minutes on each side and watch them so it does not become too dark (the first donuts will test)
10.Drain the fritters on several sheets of absorbent paper
11.Roll in cinnamon-sugar mixture and then shove your cakes with your choice of jam or nutella