|250 g||Wheat Flour Type 405|
|1 tsp||Ground cinnamon|
Apple doughnuts taste best freshly baked. For the dough, put milk, butter and 4 teaspoons sugar in a saucepan and heat lukewarm. Remove the milk from the heat and dissolve the yeast in it. Mix the flour with a pinch of salt. Knead in milk and egg. Cover the dough and place in a warm place for 30 minutes. Peel and grate the apples and put them in a bowl. Roll out the dough to a rectangle 0.5 cm thick on a floured work surface. Squeeze out the apples, spread on the dough and leave a 2 cm wide edge on the upper long side. Roll up the apple doughnuts from the lower long side upwards and cut into 12 slices. Place apple doughnuts on baking paper and leave to rise for 30 minutes. Preheat deep fryer to 180° C. Bake apple Berliner in portions and drain on paper. Mix 1 teaspoon each of sugar and cinnamon and sprinkle over the apple Berliner.