The Brandenburg Gate today accompanies these cakes of Easter that I like both and I repeat and I repeat whatever the time of year. First we will take a walk through the German capital to then continue with the recipe. Do we fly?
First thing I did to get to Berlin was closer to the Brandenburg Gate, the most visited monument in the city and that both tells us his story.
The door of Brandenburg or Brandenburger Tor, is an ancient gateway to Berlin, and is without a doubt a must-see to get to know the ins and outs of the city and its history. It was one of the main accesses and gave way to the new part of the capital. It is situated in the actual Center of the city, on the place de Paris (Pariser Platz), at the end of the Avenue Unter den Linden, one of the most important and stately, and right at its foot is the Tiergarten, a beautiful and huge park that I didn't expect and I loved it, very close to the Reichstag, or Parliament, where Queen the famous dome that will take you another day.
When the monument was completed, it was crowned with a Quadriga of copper which represents the goddess of victory in a chariot drawn by four horses. Napoleon decided to take her to Paris as a symbol of the German defeat in 1806, but when Napoleon was overthrown, the chariot returned to Berlin to return it to the Brandenburg Gate, and the Iron Cross and an eagle were added.
Then, during the second world war, door was almost completely destroyed, but as the original molds were kept turned to build, this time without Eagle cross as remnants of the Nazi regime. When in 1961 the Berlin wall, the door remains in no man's land rise and could not be visited by any of the two sides. Only guards and authorities of the GDR had access to it.
In 1991 when the wall falls, the door is restored, and doing the cross and the Eagle returned him. So this is how we see it and luce now
Although the door has five entrances, from its construction until the year 1918, the central door step could only be used by members of the Royal family and some lucky few.
No matter what time you go to visit, it is always filled with people taking pictures and admiring its history. It is the tourist epicenter of Berlin, and unmistakable symbol of the fall of the wall that divided the city. At night it is illuminated, highlighting even more if possible. The visit is worth.
But the big surprise was the Tiergarten, the huge park that starts at the foot of the Brandenburg Gate and where you can enjoy a fantastic walk, birds, and a beautiful zoo in the opposite corner. In the beginning was a hunting ground, and not surprised because it's huge, but it is now a park in the city that makes lung of the Berliners and used for fun
And now we go for those Easter doughnuts that much like at home. I put them an orange extra because I love the smell they have, and add a little anise for a sweet touch of flavor that I love. They are very easy and you will enjoy much with children, so we go for them, which are already heard drums of bands is here Easter!
Ingredients
- 580 gr of flour
- 150 g sugar
- 3 eggs
- 65 ml extra virgin olive oil
- 70 ml whole milk
- 1 on (16 Gr.) of yeast Royal type
- 1/2 teaspoon of baking soda
- Zest of two oranges and lemon skin
- 25 ml of sweet anise
To finish the cakes:
- Mild olive oil for frying doughnuts
- the rind of a lemon
- For the syrup: 250 g of sugar, 400 ml of water, the skin of half a lemon and 50 ml of lemon juice.
- sugar for batter
Directions
1. in a bowl, mix the flour with yeast and baking, and set aside. Grate the skin of oranges and reserve.
2. beat the eggs with the sugar until they bend their volume and are fluffy. I did it in an electric mixer for convenience but you can do it by hand if you prefer. Then add the milk, anise, and the grated Orange and beat well until the mixture is uniform.
3. Add the oil and when it is well mixed Add flour mixture gradually and knead with hands or with electric (no Underwire) mixer, until it forms a uniform, sticky mass but that it can work. We put a little oil on your hands and form a ball that we let stand a few hours wrapped in plastic wrap.
4. in a saucepan, bring to a boil sugar, water and lemon juice and skin until it boils and sugar is dissolved. Book.
5 put to heat the oil with the skin of average lemon over medium heat. While the oil heats, form balls all equal (in the size of a ping pong ball) always having hands smeared with oil to make it easier. We crush the ball and make a hole in the Center with the help of a finger.
5 prepare a plate with a paper towel. FRY doughnuts on both sides until they are golden brown and move on to absorbent paper
6. with the help of a slotted spoon through doughnuts syrup and place on a rack to absorb the excess syrup.
7. Finally the doughnuts by sugar and sweet and Happy Easter!
Tips and Tricks
- We can substitute anise sweet wine if you prefer, but the anise gives it a fantastic flavor
- Add a little cinnamon to the sugar to add more flavour
- Difficulty: easy
- Preparation time: 30 minutes more time (1 hour)
- Servings: about 30 doughnuts
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Loleta Hello!
that fantastic recipe traditional, me encanto.
Today we are going with my family to clear us some outdoor and dinner in Cerro de Los Angeles, place that is just 3 kilometres from my house, in Getafe Centro. This in a hill witness to more than 600 meters on the level of the sea and is the center of the peninsula Iberian, from the Christ is appreciates the view of all Getafe, Madrid and much more, the Pirulin, them Torres kio and them four towers, 1 of glass 2 repsol and etc. This place is also part of the Spanish civil war.
good I'm going to make them doughnuts as already did your salad but not remove photos to the end .bss Loleta and thanks by the recipe.
Hello Elena, as what luck you have of living in a site so incredible! Madrid is beautiful and certainly an of my cities favorite. I was very happy while I lived there and there I have friends for all the life. Now I will tell of the doughnuts. A hug and thanks for be by here with me
I love the post! for photos, as always great, but tb by Berlin to me has echo recall when I went a few years ago. Nice city, but the food... not I was much eh? I love these Donuts, but now that I have to control the sugar already I can't eat them... do you think that they would be good with stevia? do I believe that they would not be so not? Tomorrow Mlg Paralizá with the captive! :D
Hi Anna,
Them feel much but not. With Stevia not going to help equal because in addition to sweeten sugar also gives texture. It would have to try the recipe to see how to modify the quantity of flour, and I have not done so ever, so I'm sorry but I can not help you on this. A hug
Hello! They have such pintaza at your photos I'm going to get to work and make them. Do I wanted to ask you: to keep them fresh for a single day, can be frozen dough, ready-made doughnut or the syrup already canned a few days?
Thank you!
Hello Susan, you can freeze them already made, but the syrup a few days leave them juicy. I've never them had more days because they end up right away (even if you hide them, the Pixies dan with them), but already fried can freeze them before putting them with the syrup. Then you thaw and put the syrup. A big kiss
Thank you! I did them before reading your response and they have already finished, so this week will again make them.
First, thank you very much for the recipe, the flavor is good, really good, but I have to repeat them to correct errors.
The first is that you I suspect that I have not worked well the dough: I used rods to knead in an electric mixer because it was like putting your hand in quicksand. After a ratin seemed to me that it was because the dough was putting very difficult (the rods was moving), and when got it the Bowl was like tar the roads, that there was no human way of doing a ball; I put it as I could in a film, wrapped it well and the night was in the fridge. The next morning with the cold it handled better and I was able to make doughnuts. I didn't have a hard for them, but as I say that they were super rich, so a pleasant surprise.
Next: think you have to knead more?
I also have two more questions: I used flour strength 220w, best of pastry, not?
And finally, freshly made were spectacular, crujientitas on the outside and tender on the inside, but in a few hours were (despite being sealed boat) very soft all of them, especially those bathed in syrup, like a donut. Is that the end result of yours also in terms of texture?
Thank you and congratulations for the recipe, once you get to Polish it will be 10!
Hello Susana! And I'm glad that you have enjoyed but as you say you have to refine them.
On the one hand important to use pastry flour. Strength flour is dryer and it is possible that for this reason it will cost you knead them. Weighing the ingredients well and uses eggs size L. If you are using electric mixer, put the kneading accessory not with rods and follow the steps of mixing. Finally, don't put all the syrup. What's more, you can put it to the to only those you want to consume and the next day when you go to take the rest back to heat the syrup and put it is. They were perfect to me but it may be that the syrup is too so bath a bit and nothing else. If you have save it for something else (a cake that is left at the end of the day auto) or something so grabde kiss and let me know. By the way, thank you for being here with me gorgeous
Hello! I love your recipes, but I have problems with this dough, yesterday I made it with half the ingredients and I'm liquid and today I made it with all the ingredients and it came out liquid. I've weighed all the ingredients and I don't know where the fault is. With the dough yesterday I incorporated more flour to try to save the dough but nothing, I let it rest all night in the fridge became a little more manageable but it did not look good. Would you tell me where the fault is? Thank you !!!
Hello Yessica, as you put it I very difficult, but now that I've reviewed the recipe, I have a question: you've not added syrup to the mass right? I've made an amendment separating the ingredients of the doughnuts for the rest of the ingredients that are used to complete once they are fried, not going to be that that has confused. If so, I'm sorry a lot of truth. But a priori it seems a topic perhaps the size of eggs. So take a test: get the dough only with two eggs. If you see that consistency is good frying them that flavor will be equally good. If you see that is a little hard, add only one. Please tell me which as you leave. Another of the followers had trouble with the recipe because they came very hard, but then repeated them and left him well. I hope that you pass equal and leave rich rich. And tell me oops again apologies if it was a problem of the interpretation of the recipe for being not well drafted. Thank you for writing and for being here with me :)
Good morning Loleta. First of all I want to congratulate you on your blog. Your recipes are spectacular!!! Congratulations on your work. I just made the dough of the donuts and I have a doubt. With the 58 gr of flour the dough is liquid and it is impossible for me to form a ball. You could tell me where my mistake is. Thank you very much and keep it up!!!
A thousand pardons Susana. It's NOT 58 g is 580 g. It is now corrected. A hug and thanks