Berliner bulbs

Sift the flour into a bowl and add a pinch of salt. Dissolve the yeast in the milk and stir in a tablespoon of sugar. Leave the yeast for about 20 minutes. As soon as bubbles can be seen, the yeast can be used. First add the yeast to the flour and then the melted butter. Mix together. Add the rest of the sugar and the eggs one by one. Mix into a thick doughy batter and let it rise for one hour. Dust the kitchen counter with flour. Roll out the dough into a 1 cm thick slice. Cut out an equal number of circles with a diameter of approximately 8 cm. Brush the edges with whipped egg whites. Press a well in half of the circles. Spoon a little jam into the dimple. Cover the filled circles with the remaining circles and press the protein-coated sides together. Cover the bread and let it rise for half an hour.

Heat the oil to 160 ° C.

Fry a few Berliner bread rolls in the hot oil in about 10 minutes.

Turn them occasionally during baking. Let them drain on kitchen paper.

Sprinkle the cooled Berliner bread with a mixture of cane sugar and cinnamon powder.