Caramel Berliner Pastries

Total time: 2hr
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 371 Kcal, 3g Protein, 49g Carbohydrates, 18g Fat


  • Berlin Pastry Roll Dough
  • 0.5 tsp. salt
  • 2 tsp. ground psyllium
  • 300 g gluten free flour (Brot Schär-Mix)
  • 50 g lactose free butter, cut into pieces
  • 4 tbsp. sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.75 dl lactose free milk
  • 1 eggs, whisked
  • Fried Food
  • oil to deep-fry
  • Caramel Filling
  • 4 tbsp. Water
  • 100 g sugar
  • 2 dl lactose free cream

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  • Berlin Pastry Roll Dough

    Put the flour in a bowl and mix together with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 12 portions, shape into balls, place on a baking tray lined with baking paper, cover and leave to rise at room temperature for approx. 1 1/2 hours.
  • Fried Food

    To deep-fry, fill a pot to 1/3 with oil and heat it to approx. 160°C. Place the dough balls in the oil in batches using a slotted spoon, fry for approx. 2 mins. on both sides. Remove from the oil and drain on paper towels.
  • Caramel Filling

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, simmer on a low heat until the caramel has dissolved, reduce for approx. 5 mins., allow to cool for approx. 15 mins. To fill, insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the caramel to a piping bag with a smooth nozzle (approx. 5 mm Ø) and pipe into the doughnuts. Pour the sugar into a deep bowl and roll the doughnuts in the sugar.
  • Haltbarkeit:

    Schmeckt frisch am besten

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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