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Fouetter les œufs et les jaunes d’œuf avec le sucre� Incorporer le levain, 70 ml de
lait et 250 g de farine au mélange d’oeufs, afin d’obtenir une pâte�
Montare le uova, il tuorlo e lo zucchero� Unire il composto al pre-impasto, quindi
aggiungere 70 ml di latte e altri 250 g di farina�
Eier und Eigelb mit Zucker aufschlagen� Damit und mit Vorteig, 70 ml Milch und
250 g Mehl einen Teig herstellen�
2
1
100 ml Milch auf 50 °C erwärmen, Hefe hinein bröckeln, verrühren und 250 g
Mehl zu Vorteig kneten� 10 –15 Min� gehen lassen�
Chauffer 100 ml de lait à 50 °C, y émietter la levure, mélanger et pétrir avec 250 g
de farine pour obtenir un levain� Laisser lever 10 à 15 minutes�
Riscaldare 100 ml di latte a 50 °C, unirvi il lievito a pezzetti, 250 g di farina e
mescolare per ottenere un pre-impasto� Fare lievitare per 10 –15 minuti�
Ajouter le beurre, le citron et le sel et pétrir la pâte jusqu’à ce qu’elle soit élastique�
Couvrir et laisser lever à température ambiante pendant 15 à 20 minutes�
Aggiungere burro, limone e sale, amalgamare fino ad ottenere un impasto morbido
ed elastico� Fare lievitare coperto e a temperatura ambiente per 15 20 minuti�
Butter, Zitrone und Salz hinzugeben und Teig solange kneten, bis er geschmeidig
ist� Bei Zimmertemperatur zugedeckt 15 20 Min� aufgehen lassen�
3
Former des boules d’environ 30 g, couvrez-les et les laisser reposer encore une
fois jusqu’à ce que leur volume ait doublé� Frire des deux côtés jusqu’à ce qu’elles
soient dorées�
Formare delle palline da ca� 30 g, fare lievitare ulteriormente finché avranno
raggiunto il doppio del volume� Friggere da entrambi i lati�
Ca� 30 g schwere Kugeln formen, nochmals abgedeckt gehen lassen bis zum
Erreichen des doppelten Volumens� Von beiden Seiten goldbraun frittieren�
4
Conseil: les remplir de confiture avec une poche à douilles et saupoudrer de
cannelle, de sucre ou de sucre à glace�
Consiglio: con un sac à poche e un apposito beccuccio, farcire con marmellata o
cannella e zucchero, quindi cospargere con zucchero a velo�
Tipp: Mit Dressierbeutel und spitzer Tülle mit Marmelade füllen und mit Zimt,
Zucker oder Puderzucker bestreuen�
5
Zutaten | Ingrédients | Ingredienti
Zeste de citron | arôme rhum
Buccia di limone | Aroma al rum
Zitronenabrieb | Rum Aroma
Gewürze | Épices | Spezie
lait
latte
Milch
170 ml
œufs entiers
uova intere
ganze Eier
2
Butter
beurre
burro
50 g
TL Zucker
CC de sucre
cucchiaino di zucchero
1 – 2
Prise Salz
pincée de sel
pizzico di sale
1
Eigelb
jaune d’œuf
tuorlo d’uovo
2
Hefe (ein Würfel)
levure (un cube)
lievito (un cubetto)
42 g
Mehl, gesiebt
farine, tamisée
farina, passata al vaglio
500 g
Berliner
Boules de Berlins
Bomboloni fritti e ripieni
170 °C
4
3 Min.
Zubereitung | Préparation | Preparazione
18


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