Berliner: The Classic German Donut
Serves 12
15 mins prep
20 mins cook
90 mins Resting Time
125 mins total
Berliner, Krapfen, Kreppel, Pfannkuchen... there are way too many words to describe the perfection that a German donut is. Fluffy, deep-fried, powdered sugar drenched and usually filled with jam!
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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.
½ 250 milk1 500 all-purpose flour⅕ 7 active-dry yeast⅕ 4 egg yolks⅕ 80 granulated sugar⅕ 60 butter⅕ 1 pure vanilla extract⅕ 1/8 saltDivide 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).
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.
⅕ 1 frying oilFill 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!
⅓ 200 jampowdered sugar
