Berliner: The Classic German Donut Recipe

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 2 hours 5 minutes

Ingrédients

250 milliliters milk (luke warm)

500 grams all-purpose flour (plus a little dusting for shaping the berliner)

7 grams active-dry yeast (1 small pouch)

4 egg yolks (large US size, room temperature)

80 grams granulated sugar

60 grams butter (room temperature)

1 teaspoon pure vanilla extract

1/8 teaspoon salt (a pinch)

200 grams jam

powdered sugar (for dusting your Berliner after frying)

1 liter frying oil

Instructions

Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold). In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour.

Divide the dough up into equal pieces (best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).

Fry

Preheat frying oil (I prefer using avocado oil) to 160°C/320°F and bake in 3 batches, 4 Berliner each batch. You will want the donuts to be able to swim on the surface.Fry them for about 2 ½ minutes on one side, then flip over to the other side using your strainer or slotted spoon and fry them until golden on the outside, 2 ½ more minutes. Your Berliner will fry for a total of 5 minutes. I always set a timer for this.

Fill each Berliner with your favorite jam using a decorating bag and filling tip and dust with powdered sugar. I also LOVE filling them with plum butter! So lecker!To fill, it's easiest to twist the bag pretty tightly, so that the bag is able to stand upright when holding it in your palm. You then jab the filling tip in from the side until you almost don't see it anymore, indicating you have found the center. Push the filling in, stop pushing when your Berliner is sufficiently filled, and remove the tip. I like holding the Berliner in one palm, and the filling in the other, so I can feel the amount of filling going into the Berliner. You can also place it on a scale and add about 15 to 20 grams of jam into each Berliner (just tare in between filling since each Berliner can vary in weight). I hope this is extra helpful for you when filling your Berliner!

Nutrition

• Calories: 322 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 78 mg
• Sodium: 78 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 16 g
• Protéines: 6 g