Berlin donuts

Berlin donuts, or simply Berliners, are made from sweet yeast dough with the addition of yogurt, eggs and butter. Mugs are cut from the dough and fried in a large amount of oil or fat. Then round rosy donuts fill through the hole jam and roll in sugar or icing sugar. So they are their shape and filling are different from American donations. Berliners served while still warm to fully enjoy their amazing taste. In Germany they are considered traditional New Year’s treat, and sometimes fun for the sake of one the donut from the party is stuffed with mustard.

Recipe author – Roxana Jullapat – Chef, Confectioner, restaurateur

Time: 2hour. 20 minutes. Difficulty: medium Servings: one 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Donut dough

• 6 gr. fast acting or dry active yeast
• 500 gr. premium flour + extra for work
• 4 gr. salt
• 175 ml. yogurt
• 2 eggs
• 75 gr. granulated sugar + optionally for deboning donuts
• 85 gr. butter at room temperature
• 2.5 ml vanilla extract

Donut filling and sprinkling

• 225 gr. granulated sugar
• 0.5 tsp (1 gr.) Ground cinnamon
• 1 tbsp. jam, jam or jam to choose from

Recipes with similar ingredients: premium flour, yogurt, eggs, sugar, butter, vanilla extract, cinnamon, raspberry jam, strawberry jam, blueberry jam

Recipe preparation:

1. Pour 0.5 tbsp into the mixer bowl. (118 ml.) A little warm water and pour in the yeast. Stir and leave for 5 minutes to activate yeast.
2. Add the rest of the ingredients to the yeast mixture and mix mixer with a hook nozzle for the test at the lowest speed in within 1 minute. Stop the scraper with a silicone scraper mass from the sides of the bowl, and whisk everything at high speed for 2 minutes.
3. Transfer the dough into a bowl lightly sprinkled with a cooking spray. The bowl should be large enough to accommodate the risen double the dough. Cover it with cling film or bag and leave on 2 hours or until the dough doubles in volume.
4. While the dough rises, in a small bowl, mix the sugar and cinnamon. Then place a narrow, simple bag on the pastry bag. tip and fill the bag with jam or marmalade of your choice.
5. When the dough is ready, lay it on flour sprinkled surface, and roll with a rolling pin to a thickness of 1 – 1.5 cm. Cut with using round cutting for cookies with a diameter of 9 cm. 12 circles. Cover the pan with a linen napkin and sprinkle it with plenty of flour. Place the donuts on the prepared pan.
6. Pour 7 cm. Into the large pan with a thick bottom. Frying oil and heat it over medium heat to a temperature of 190 ° C on a thermometer for deep fat. Or heat oil to 190 ° C in a deep fat fryer.
7. A few pieces, carefully toss the donuts one by one at hot oil. Cook until golden brown, then turn them over and sauté on the other side, 4 minutes each parties. Check for readiness and adjust if necessary frying time, reducing or increasing it. Take out one donut and cut it right in the middle to see if it is fried. Transfer the finished donuts with a slotted spoon from the butter to a plate, covered with paper towels. Keep frying the donuts until the whole dough will not end. Let the donuts cool so that they can be to hold in hand.
8. While the donuts are warm, gently roll them in the prepared sugar with cinnamon. Then use the handle of a wooden spoon to do an opening three quarters deep into the donut. Gently scroll it to create a cavity for the filling. Insert the tip into the donut bag with filling and fill it so that it gets heavier. Similar fill the rest of the donuts.