Recipe Rhubarb Berliner Balls
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Auteur : FoobyInternet : https://fooby.ch/fr/recettes/19513/boules-de-berlin-a-la-rhubarbe
Servings: 8
INGRÉDIENTSDough
Rhubarb jam
Frying
Filling
PRÉPARATIONDough
Rhubarb Jam
Frying
Filling
INGRÉDIENTSDough
- 250 g white flour
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup yeast (approx. 20 g) crumbled
- 1 beaten egg
- 1 1/4 dl milk
- 30 g softened butter
Rhubarb jam
- 100 g rhubarb cut into pieces
- 40 g raspberries
- 80 g gelling sugar (Coop)
Frying
- oil of frying
Filling
- 2 tbsp icing sugar for dusting
PRÉPARATIONDough
- In a bowl, mix the flour, sugar, salt and yeast.
- Mix the egg, milk and butter, pour everything into the previous mixture then knead for about 10 min. until you get a soft and smooth dough.
- Cover and let rise for about 2 hours at room temperature until the dough has doubled in size.
- Cut the dough into 8 portions, shape into balls, place them on a sheet of baking paper, cover and let rise for about 30 min. at room temperature.
Rhubarb Jam
- In a large saucepan, combine the rhubarb, raspberries, and sugar, bring to a boil, and cook for about 4 minutes, stirring constantly.
- Let the rhubarb mixture cool, blend, and then let it cool completely.
Frying
- Fill a casserole dish one-third full of oil and heat it to about 160°C. Flatten the balls slightly, place them in the pan in batches using a slotted spoon so that the base is facing upwards, and fry them on both sides for about 4 minutes.
- Drain them on absorbent paper.
Filling
- Prick the Berliner balls with a straw about ⅔ of the way through, then widen the opening to 5 mm using back-and-forth movements.
- Pour the jam into a non-fluted piping bag (approx. 5 mm in diameter) and inject it into the Berliner balls. Sprinkle with icing sugar.
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