Cinnamon Doughnuts

No carnival holiday may pass by without baking doughnuts. Actually, I am not a carnival fan at all, but doughnuts are a must, besides that is the only time in the year when I make them. This time I decided to try another recipe, and picked the one by Pierre Hermé's father. In the book it is called Berliner, though a classic Berliner looks just like those Hungarian carnival doughnuts I made last year. These here are round balls filled with chocolate ganache and rolled in cinnamon sugar. They were just perfect for such a cinnamon fanatic like me.


Ingredients:
5 g fresh yeast
180 ml water
275 g flour

Crumble yeast into a bowl, add lukewarm milk and wait until it is dissolved. Stir in the flour, mix well and let is stand for 1 1/2 - 2 hours.


250 g flour
10 g salt
65 g sugar
5 egg yolks
60 g fresh yeast
60 ml milk
65 g butter

Add the ingredeints to the poolish and knead until the dough separetes from the sides of the bowl. Cover and let is stand until it has doubled its size. Cut the dough in 25 pieces and form balls and let it stand until they have doubled their size. Heat oil to 160°C and bake the doughnuts for 10-12 minutes. Fill it with chocolate ganache or marmalade and roll in cinnamon sugar.