Lemon Curd Berliner Recipe
We are with a recipe that will blow your mind. Let me warn you first before you start to complain about this recipe being addictive.
This recipe is one of the least I've worked on. Because I only used my berliner and lemon curd recipes together. I only portioned my berliner recipe to match the amount in my lemon cream recipe. As a result, I can say that lemon curd has found the place it deserves to be. An incredible taste came out.
I have to remind what I explained in oliebollen recipe regarding the berliner recipe. Frying dough is something that requires experience and attention. If the oil is very hot, they will quickly turn into brown on the outside and remain raw inside, and if the oil is not hot enough, they will absorb a lot of oil. In this case, dough with a high protein content such as berliner and oliebollen are browned in a shorter time than dough fries made with simple yeast dough like kolaç. This increases the likelihood of them not cooked enough inside. For this reason, pay utmost attention to the heat of the oil and cook the berliners by turning them frequently, so that they are exposed to heat that is enough to cook them inside, without allowing one side to burn.
I recommend that you consume Berliner on the same day to eat it in its most delicious form and in the best consistency. If you have to keep them, you can store them in the fridge without sprinkling powdered sugar on them. Microwave them before eating will help them freshen up.
- 3/4 cup uke warm milk,
- 2 spoonful butter,
- 2 egg yolks
- 1.5 teaspoons instant yeast,
- 3 tablespoons of sugar,
- 3-3.5 cups of flour,
- Oil for frying,
- Powdered sugar for topping.
For Lemon Curd;
- 3 eggs,
- 3 lemons,
- 1/2 cup sugar,
- 2 spoonful butter.
- For berliners, mix milk, melted butter, yeast and sugar in a deep bowl,
- Add the egg yolks and mix quickly,
- Add the flour little by little and knead until you have a soft dough that does not stick to the hand,
- Cover it and rest for 45-50 minutes in a warm place,
- For lemon curd, grate the yellow peel of lemons with the thin side of the grater and squeeze their juice,
- In a saucepan, whisk the eggs and sugar until a smooth consistency,
- Add the lemon peel and lemon juice and whisk,
- Add the butter and put it on the stove,
- Cook on low heat, stirring constantly, until it thickens,
- Strain the cream with a fine strainer,
- Mix frequently until it is completely cooled,
- Knead and divide the dough in half and roll out a piece with a thickness of 0.5 cm on the counter,
- Cut round pieces with a cookie cutter,
- Roll and cut the other piece,
- Cover them and rest for 30-45 minutes in a warm place,
- Heat oil in a saucepan,
- After making sure that the oil is hot, reduce the heat to half,
- Slowly drop your berliners into the oil, fry both sides,
- Take into a colander,
- After the oil is drained thoroughly, take them on a serving plate and wait for them to cool,
- Squeeze lemon curd into the cooled berliners with a food syringe,
- Sprinkle ove powdered sugar.