Berliner German Donuts Recipe
Berliner German Donuts Recipe
Ingredients:
500gm Berliner Donut Mix
3 medium-sized eggs
100gm milk
80gm cold water
50gm butter
7gm instant yeast
Hazelnut chocolate spread
Method:
1. Mix all ingredients using low speed for 3 minutes and medium speed for 5 minutes.
2. Cover dough with cling wrap and rest for 30 minutes at room temperature.
3. Divide dough into round shapes. Dust with dusting sugar.
4. Cover with cloth.
5. Fry in hot oil until golden brown.
6. Poke hole into donuts.
7. Fill donuts with hazelnut chocolate spread.
8. Dust top with dusting sugar.
9. Enjoy your Berliner German Donuts!
Berliner Donut Mix available in Bake with Yen
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8 German Doughnuts - German Berliner Facts and Varieties
8 German Doughnuts - German Berliner Facts and Varieties
Here in Germany for the Carnival time we eat a lot of deep fried pastry - one of those is the German Doughnut, so called Berliner, Pfannkuchen, Berliner Pfannkuchen, Kreppel and Karpfen. And those would be the topics of today's video.
Food mentioned:
1. Berliner ohne Füllung - Empty doughnut ;)
2. Berliner mit Rote Konfitüre - Doughnut with red fruit & berry jam
3. Berliner mit Marillenmarmelade - Doughnut with apricot jam
4. Berliner mit Pflaumenmus - Doughnut with plum sauce
5. Berliner mit Vanillecreme - Doughnut with vanilla cream
6. Berliner mit Noughat - Doughnut with noughat
7. Berliner mit Schokoladen- und Vanillecreme - Doughnut with chocolate and vanilla cream
8. Berliner mit Vanillecreme und Erdbeermarmelade - Doughnut with Vanilla cream and strawberry jam
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''Berliner'' Jelly Doughnuts - Episode 40 - Baking with Eda
Full recipe:
Ingredients
Serves 20 doughnuts
400 gr all purpose flour
3 tbsp sugar
pinch salt
21 gr fresh yeast
2 eggs
60 ml milk, lukewarm
80 ml vegatable oil
110 ml water, lukewarm
oil for frying
100 gram sugar
400 gr jam, jelly or marmalade
Instructions
In a large bowl, combine ingredients and knead with your hands.
Add more flour if the dough is too sticky.
Round dough into balls
Rest for 1 hour
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.
Flatten the dough lightly with your hands.
Place the doughnuts into the oil and fry both sides golden brown over medium heat.
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’re cool enough to handle.
Roll in sugar
Then, use the handle of a wooden spoon or stick 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.
German doughnuts recipe / strawberry jelly donuts recipe - BERLINER #100
Today, I will show you a strawberry jelly donuts recipe, so called german doughnuts / Berliner.
100th Video !
Ingredients For the German doughnuts dough:
• whole milk (full fat) : 220g - 1/2 CUP + 1/4CUP + 3 TBSP
• active dry yeast : 2 TSP – 8 g
• (Place in the bowl the milk and the active dry yeast; wait 10 minutes)
• all-purpose flour : 4 CUPS - 500g
• 2 eggs at room temperature
• unsalted butter : ¼ CUP - 80g
• Caster Sugar: ¼ CUP - 50g
• Powdered Milk : 2 TBSP – 15g
• Vanilla extract :1 TBSP – 10g
• Salt ¼ TSP - 7g
Cover with plastic wrap.
Place in a warm place until doubled in size, about 1 ½ hours.
On a lightly floured surface, roll dough about ½-inch thick.
Using a 3-inch round cutter, cut donuts.
Transfer to parchment paper-lined baking sheets
Cover loosely with plastic wrap and set in a warm place for about 40 minutes.
Use thermometer to check the oil temperature : 350°F
Deep-fry the donuts, flipping once until golden, 2 to 3 minutes
A Berliner is a German doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar OR conventional sugar on top.
Preparation
The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough gets balled, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
Today, Berliners can be purchased throughout the year, though they were traditionally eaten to celebrate on New Year's Eve (Silvester) as well as the carnival holidays (Rosenmontag and Fat Tuesday). A common German practical joke is to secretly fill some Berliners with mustard instead of jam, especially on April Fool's Day, and serve them together with regular Berliners without telling anyone.
The jelly-filled krapfen were called Berliners in the 1800s, based on the legend of a patriotic baker from Berlin who was a field baker for the Prussian regiment after he was turned down for military service. When the army was in the field, he baked the doughnuts the old-fashioned way, by frying them over an open fire. According to the tale, the soldiers called the pastry Berliner after the baker's hometown. The term Bismarcken (for Otto von Bismarck) came into use by the end of the 19th century.
Immigrants from Central Europe settled in the United States in large numbers during the 19th century, and jelly doughnuts are called bismarcks in some parts of the Midwestern United States, Boston, and Alberta and Saskatchewan in Canada.
The terminology used to refer to this delicacy differs greatly in various areas of modern Germany. While called Berliner Ballen or simply Berliner in Northern and Western Germany, as well as in Switzerland, the Berliners themselves and residents of Brandenburg, Western Pomerania, Saxony-Anhalt and Saxony know them as Pfannkuchen, which translates literarily and wrongly to pancakes. A pancake in the rest of Germany is indeed a Pfannkuchen, in Southern Germany sometimes called Palatschinken. The people of Berlin call their pancakes Eierkuchen, which translates to egg cakes.
In parts of southern and central Germany (Bavaria), as well as in much of Austria, they are a variety of Krapfen (derived from Old High German kraffo and furthermore related to Gothic language krappa), sometimes called Fastnachtskrapfen or Faschingskrapfen to distinguish them from Bauernkrapfen. In Hesse they are referred to as Kräppel or Kreppel. Residents of the Palatinate call them also Kreppel or Fastnachtsküchelchen (little carnival cakes), hence the English term for a pastry called Fasnacht; further south, the Swabians use the equivalent term in their distinctive dialect: Fasnetskiachla. In South Tyrol, Triveneto and other parts of Northern Italy, the food is called kraffen or krapfen, while in the southern parts it can be referred as bomba or bombolone.
0:00 INTRO strawberry jelly donuts recipe
0:40 Dough German doughnuts
7:54 Rolling out German doughnuts
8:39 Cuting out German doughnuts
10:00 Deep Fry Berliner
10:50 Sugar Coating German doughnuts
12:08 Jam Filling for strawberry jelly donuts
13:34 OUTRO Strawberry jelly donuts recipe
How to make Berliner (german doughnuts)
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Donuts II Doughnuts II Berliner II Bomboloni II Donat || 甜甜圈食谱II柏林二 || Donas
Here you get my recipe for the most delicious homemade doughnuts full of flavor, soft, and have a juicy and airy crumb. Making homemade doughnuts are actually easier than you think. The hardest thing about making doughnuts is the long raise time. Making Berliner requires a little patience, as they would like to raise to become delicious and airy.
For recipe translation/caption, please click the CC button on the top right corner of your mobile phone.
For 16 pcs doughnuts, you will need:
525 grams (4 1/4 cups or 18.5 oz) all-purpose flour or bread flour
180 grams (3/4 cup or 9.4 oz) milk, lukewarm (I use whole milk with 3.5% milkfat)
7 grams (2 1/4 tsp) instant dry yeast (or 29 grams fresh yeast or 8 grams active dry yeast)
60 grams (1/4 cup + 1 tbsp or 2.11 oz) light brown sugar
1 tsp salt
3 large eggs, room temperature
100 grams (7 tbsp or 3.5 oz) butter, softened
1 tsp vanilla sugar (optional)
Other ingredients
oil, for frying
Vanilla cream filling (click the link for the recipe)
jam or Nutella, for filling
granulated white sugar for coating
powdered sugar, for dusting
Nutella coating: 3-4 tbsp heavy cream, 3 tbsp cocoa powder, 1 tbsp Nutella, 3/4 cup powdered sugar
Chocolate coating: 3-4 tbsp heavy cream, 4 tbsp cocoa powder, 3/4 cup powdered sugar
Preparing the dough:
In a small saucepan, warm the milk until it is lukewarm. Make sure your butter and eggs are at room temperature.
Place flour, sugar, salt, and instant dry yeast in the bowl of a stand mixer. Stir and make a well, then add warm milk and knead the dough on a low level. Add 1 egg at a time. Knead the dough for 5 minutes until you have a smooth and firm dough. Add 1 tbsp butter at a time as you knead. Continue kneading until everything is added (approx. 15 minutes) and knead until the dough becomes elastic and is no longer sticky and no longer torn. Take the windowpane test. Watch my video tutorial here.
Take the dough out of the bowl, shape it into a ball and place it in a large bowl (greased it a little). Cover with a kitchen towel or plastic film and allow to rise for approx—30 minutes at room temperature.
Forming the dough:
Put 16 wax papers on baking trays. I used 3 baking trays.
Punch the dough down and weigh the whole dough and divide it into 16 portions. Shape the dough pieces into small balls and place them with the closure downwards, with a sufficient distance between them, on the prepared baking trays. Cover the dough pieces with plastic film for 3 to 4 hours on a countertop, or 45 minutes to 1 hour in a warm place, until they are doubled in size. But still, check your dough from time to time because many factors will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and your kitchen’s temperature.
Meanwhile, you can place the jam or Nutella in a piping bag with a long and thin spout or prepare your coating. Prepare the sugar on a plate.
Frying:
Put enough oil in a large pan or deep fryer and bring a maximum of heat to 170 degrees Celcius. Slide the doughnuts on their papers into the hot oil, use tongs to pluck out the papers, which should float free within seconds. Fry 2 to 3 minutes per side, or fry until slightly golden. Wooden sticks are ideal for turning. Watch the video tutorial to see how I fry my doughnuts.
After frying, use a slotted spoon and remove the Berliner Doughnuts from the oil and drain well on kitchen paper. Repeat the same frying method until you have fried all your doughnuts.
Pipe the filling into the Berliner’s edge and turn them in the prepared sugar, and dust with a little powdered sugar. Berliner should be a little warm when rolled in sugar so that the sugar sticks better.
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#berliner #bombolini #krapfen #softdonuts #homemadedonuts
ENJOY! ????
Paula ❤
Music: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license ( Source: Artist: