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
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0:00 Chapters
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BERLINER RECIPE Soft Puffy!
Berliner, everyone? Berliner/Krapfen/Ballen or German Doughnut, filled with jam of your choice and coat with fine sugar or powdered sugar. Light and puffy!
#Berliner #Doughnut #Krapfen
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Help others by translating the English captions into your language:
Berliner (German Doughnut)
makes 8 pieces
Dough:
313g all-purpose flour
1½ tsp instant dry yeast
2 tbsp sugar
2 egg yolks
125ml warm milk
½ tsp salt
4 tbsp butter (room temperature), for a later mix.
Sugar coating (you won't use it all):
Fine sugar as needed
½ tsp cinnamon powder (optional)
You can use powdered sugar
Filling: jam of your choice.
Oil for frying
It would help if you had pastry bags with a long nozzle.
Indonesian
Berliner (Donat Jerman)
membuat 8 buah
Adonan:
313 g tepung serbaguna
1½ sdt ragi kering
2 sdm gula pasir
2 kuning telur
Susu hangat 125ml
½ sdt garam
4 sdm mentega (suhu kamar), untuk campuran selanjutnya.
Lapisan gula (Anda tidak akan menggunakan semuanya):
Gula halus sesuai kebutuhan
½ sdt bubuk kayu manis (opsional)
Anda bisa menggunakan gula bubuk
Isian: selai pilihan Anda.
Minyak untuk menggoreng
Anda membutuhkan kantong segitiga dengan nozzle panjang.
Greek
Berliner (Γερμανικά ντόνατς)
Κάνε 8
Μίγμα:
313 g (2-1 / 2 φλιτζάνια) αλεύρι πολλαπλών χρήσεων (125 g ανά φλιτζάνι)
1-1 / 2 κουταλάκια του γλυκού στιγμιαία μαγιά
2 κουταλιές της σούπας ζάχαρη
2 κρόκους αυγού
125 ml ζεστό γάλα
1/2 αλάτι κουταλακιού
4 κουταλιές βούτυρο (θερμοκρασία δωματίου) για να αναμειχθεί αργότερα
Coat (δεν θα τα χρησιμοποιήσετε όλα):
Convectioner ζάχαρη, όπως απαιτείται
1/2 κουταλάκι του γλυκού κανέλα εδάφους (προαιρετικά)
Μπορείτε να χρησιμοποιήσετε σκόνη ζάχαρης.
Συμπληρώστε: μαρμελάδα της επιλογής σας.
Λάδι για το τηγάνισμα
Χρειάζεστε μια τσάντα με μακρύ άκρο / ακροφύσιο.
Russian
ерлинер (немецкие пончики)
Сделать 8 штук
Смесь:
313 г (2-1 / 2 чашки) многоцелевой муки (125 г на чашку)
1-1 / 2 чайных ложки быстрорастворимых дрожжей
2 столовые ложки сахара
2 яичных желтка
Теплое молоко 125 мл
1/2 чайной ложки соли
Смешайте 4 столовые ложки масла (комнатной температуры) после этого.
Покрытие (я не буду использовать все):
Рафинированный сахар по мере необходимости
1/2 чайной ложки молотой корицы (по желанию)
Вы можете использовать сахарную пудру.
Наполнить: варенье на ваш выбор.
Масло для жарки
Вам нужна сумка с длинным наконечником.
Arabic
برلينر (الدونات الألمانية)
اصنع 8 قطع
خليط:
313 جم (2/1/1 كوب) دقيق متعدد الأغراض (125 جم لكل كوب)
1-1 / 2 ملعقة صغيرة من الخميرة الجافة
2 ملاعق كبيرة من السكر
2 صفار البيض
حليب دافئ 125 مل
ملح 1/2 ملعقة صغيرة
4 ملاعق كبيرة من الزبدة (درجة حرارة الغرفة) ، يتم خلطها لاحقًا.
الجليد (لن استخدم الكل):
السكر المكرر حسب الحاجة
ملعقة صغيرة من مسحوق القرفة (اختياري)
يمكنك استخدام مسحوق السكر
ملء: مربى من اختيارك.
زيت القلي
أنت بحاجة إلى كيس أنبوب مع فوهة طويلة.
Portuguese
Berliner (donuts alemães)
Faça 8 peças
Mistura:
313 g (2-1 / 2 xícaras) Farinha multiuso (125 g por xícara)
1-1 / 2 colher de chá de fermento instantâneo
2 colheres de sopa de açúcar
2 gema de ovo
Leite morno 125 ml
1/2 colher de chá de sal
4 colheres de sopa de manteiga (temperatura ambiente) para serem misturadas depois.
Revestimento (não usará todos):
Açúcar refinado, conforme necessário
1/2 colher de chá de canela em pó (opcional)
Você pode usar açúcar em pó
Fill: jam de sua escolha.
Óleo para fritar
Você precisa de um saco de tubo com uma ponta longa.
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