Happy Monday everyone!
Today we are celebrating the new World Cup Champion, Germany and I am making delicious Berliner Donuts!
I love donuts. Everyone loves donuts. Well, pretty much everyone except my daughter 🙂 Strange, right?! Now, seriously, I don’t know of many people who are not crazy about donuts. Can you say “no” to a warm, fluffy donut?
I fell in love with these sweet pleasures in Germany, almost half of my life ago…gosh! that sounds old 🙂 and I have been looking for them in each German bakery/ cafe I have been to. Why? Because of their rich dough full of milk, butter and vanilla, that melts in your mouth. The only inconvenience I found with them is the impossible decision to stop eating them, once you have tried one. I am telling you right here and now, you’ll be addicted!
Traditionally Berliner Donuts are filled with jam, or jelly and sometimes with custard and are served dusted with powdered sugar or rolled in granulated sugar. I prefer them dusted with powdered sugar 🙂 and this time I have filled them with a mixed berry jam…
- 1 ½ teaspoons (6 grams) dry active or instant yeast
- 3 cups (500 grams) all-purpose flour plus extra for dusting the work surface
- 1 teaspoon (4 grams) salt
- ¾ cup (175 milliliters) buttermilk
- 2 eggs
- ? cup (75 grams) granulated sugar plus extra for rolling the donuts
- 3 ounces (85 grams) butter at room temperature
- ½ teaspoon (2.5 milliliters) vanilla extract
- Place ½ cup lukewarm water in the bowl of an electric mixer, and rain the yeast over the water. Stir and set aside to activate for 5 minutes.
- Add the remaining ingredients to the yeast mixture and combine in the electric mixer fitted with the dough hook attachment on very low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes.
- Transfer the dough to a bowl lightly coated with non-stick spray –bowl should be large enough to let the dough double in size. Cover the bowl loosely with a plastic bag or plastic film and let rest for 2 hours or until the dough doubles in volume.
- While the dough is rising, combine sugar and cinnamon in a small mixing bowl and set aside. Then fit a pastry bag with a narrow plain decorative tip and fill with the jam or jelly of your choice.
- When the dough is ready, turn it onto a floured surface, and roll it down with a rolling pin until it’s ½ to ¾ inch thick. Cut out 12 rounds with a 3½ –inch round cookie or biscuit cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the donuts on the prepared cookie sheet.
- Fill a large heavy-bottomed pot with frying oil (such as canola, sunflower or peanut) about 3 inches deep, and heat it over medium heat until the oil reaches 350ºF on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF.
- Working in batches, carefully drop the donuts one by one into the hot oil. Fry until the donuts are golden brown, then flip them over and fry the other side –this should take about 4 minutes total. Test for doneness and gauge if the donuts need more or less frying time, pick out a sacrificial donut and cutting it right in the middle to see if it’s cooked through. As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue the process until all the donuts are fried. Let them sit until they are cool enough to handle.
- Use the handle of a wooden spoon to poke a hole three quarters of the way into the donut. Gently move it around to create a nice-size cavity for the jam. Insert the tip into the donut and fill it until it feels heavy. Repeat with the rest of the donuts.
- Dusted them with powdered sugar and enjoy!!!