"Berliner" (Jam Doughnuts)
Member recipe by zetallgerman
ServingsServes 1 - 12
"Ich bin ein Berliner!" John F. Kennedy famously proclaimed; to the amusement of all Germans. This traditional jam-filled doughnut comes from our nation's capital (obviously) and is a delicious tea-time treat.
- 1 kg plain white flour
- 4 eggs
- 100g unsalted butter, melted
- 5 tsp caster sugar
- 2 tsp salt
- 2 cubes fresh yeast (approx. 80g)
- approx. 350ml milk, lukewarm
- vegetable oil (for deep frying)
- some icing sugar
- For the filling:
- 1 jar of strawberry or plum jam.
- (or thick custard also works well)
- TIP: 1 cube fresh yeast = 42g.
- 1 sachet of fresh yeast = 7g (this equals 25g fresh yeast)
- Dissolve the fresh (or dried) yeast with the sugar and a dash of warm milk.
- In a large bowl, sift all the flour and add the salt.
- Crack the eggs into a measuring cup, then add enough warm milk until you have 500ml of liquid. Now add the melted butter.
- Make a well in the flour and add the yeast liquid as well as the egg-milk-butter liquid. Mix together well. Cover and leave to rise in a warm place for about 20min.
- Knead the dough for a few minutes and then leave to rise/prove for another 15-20min.
- Now shape your dough into "Berliners"; dough balls with a weight of approx. 90g each. Place these on a tray, cover with a kitchen towel and leave to prove one final time for approx. 45min.
- Preheat your deep fat fryer to 170C.
- Now cook your proved doughnuts. It is important to close the lid of the fryer so the Berliners expand nicely and get their typical white border. Fry each doughnut for about 2-3min on each side.
- Remove and leave to cool on a wire rack. Once cooled, fill a pastry / pipe bag with jam or thick custard and fill the doughnuts. Then cover with a dusting of icing sugar and enjoy.
- TIP! When you bite into a Berliner, bite into the part with the filling's hole. This will avoid all the jam squirting out and ending-up on your lap or shirt :-)