"Berliner" (Jam Doughnuts)
- Preparation and cooking time
- Total time
- Plus approx. 1,5 hours proving time
- More effort
- Serves 12
Ingredients
- 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)
Method
- STEP 1Dissolve the fresh (or dried) yeast with the sugar and a dash of warm milk.
- STEP 2In a large bowl, sift all the flour and add the salt.
- STEP 3Crack the eggs into a measuring cup, then add enough warm milk until you have 500ml of liquid. Now add the melted butter.
- STEP 4Make a well in the flour and add the yeast liquid as well as the egg-milk-butter liquid. Mix together well.
- STEP 5Cover and leave to rise in a warm place for about 20min.
- STEP 6Knead the dough for a few minutes and then leave to rise/prove for another 15-20min.
- STEP 7Now shape your dough into "Berliners"; dough balls with a weight of approx. 90g each.
- STEP 8Place these on a tray, cover with a kitchen towel and leave to prove one final time for approx. 45min.
- STEP 9Preheat your deep fat fryer to 170C.
- STEP 10Now 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.
- STEP 11Fry each doughnut for about 2-3min on each side.
- STEP 12Remove and leave to cool on a wire rack.
- STEP 13Once 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.
- STEP 14TIP! 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 :-)
