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
Best Homemade Jelly Donuts Recipe (Berliner Krapfen) Monika’s International Cooking
These tasty fluffy German jelly donuts were invented by Caecilie Krapf, a chef from Vienna, Austria by accident. The tale states, that Caecilie had a fight with her husband and threw her yeast dough at him. Her husband duck and the yeast dough fell into a cooking pot with hot oil. This created the donuts. Isn't that funny? I grew up eating these delicious jelly donuts almost every other day. In this video i filled them with raspberry jam and Bavarian cream. You can fill them with any jam you like. Purchase a jam that has less sugar.Try out this recipe and share with your family and friends. Enjoy
Ingredients:
Dough
3 3/4 cup of unbleached all-purpose flour
1 Tbsp. of active dry yeast
250 ml of whole milk
4 egg yolks
1/3 cup of sugar
4 Tbsp. of unsalted butter
Pinch of salt
1 whole 42 oz bottle of vegetable oil
Bavarian Cream Filling:
200 ml of whole milk
1 1/2 Tbsp. of corn starch
5 Tbsp. of sugar
2 egg yolks
1 1/2 Tbsp. of unsalted butter
1 Tbsp. of vanilla extract
Jelly Filling:
Raspberry jam or any kind of jam you like. Powdered sugar
Music: Dancing In The Moon Light
Musician: Jef
Berliner Tarifi / Alman çöreği Krapfen /Donut / Bomboloni / Tam Ölçülü Tatlı Tarifleri
Berliner Tarifi / Alman çöreği Krapfen /Donut / Bomboloni Tam Ölçülü Tatlı Tarifleri merhabalar bugün kabardıkça kabaran tam kıvamında olması gerektiği gibi Orjinal Berliner yapıyoruz bu tarihi yurtdışında yiyeceğiniz lezzetle birebir aynıdır . Zaten bir kez bu lezzeti tattıktan sonra tekrar yemek için sabırsızlanacaksınız .
????İZLEDİĞİNİZ İÇİN TEŞEKKÜR EDERİM YENİ VİDEOLAR İÇİN KANALIMA ABONE OLMAYI VE BEĞENMEYİ UNUTMAYIN!!!
YouTube kanalımdaki diğer tarifler ve bu videomdaki berlineri yaparsınız The Cook Palette instagram hesabımdan benimle paylaşmayı unutmayın!!
???? İNSTAGRAM :
Haydi hemen başlayalım :
Malzemeler:
- 1 bardak ılık süt
- 17 gr yaş maya -- 6 gr kurumaya
- 3,5 yemek kaşığı şeker - 70 gr
- 2 adet yumurta
- 1 tatlı kaşığı tuz
- 500 gr un - 4 bardak
-1,5 - 2 yemek kaşığı yumuşamış tereyağı - 45 gr
Kızartmak için :
- sıvı yağ
İç dolgu için :
- sevdiğiniz bir marmelatı kullanabilirsiniz
???? PRATİK TARİFLER İÇİN SOSYAL MEDYA HESAPLARIMI TAKİP EDEBİLİRSİMİZ !!
???? İNSTAGRAM :
???? PİNTEREST :
Berliner Recipe / German Bun Krapfen / Donut / Fully Measured Dessert Recipes hello today, we are making the Original Berliner, as it should be, in full consistency as it swells, this date is exactly the same as the taste you will eat abroad. You will look forward to eating it again after you have tasted this flavor once.
????THANK YOU FOR WATCHING DON'T FORGET TO SUBSCRIBE AND LIKE MY CHANNEL FOR NEW VIDEOS!!!
Other recipes on my youtube channel and you can make the berliner in this video, don't forget to share with me on my instagram account The Cook Palette!!
???? INSTAGRAM :
Let's get started right away:
- 1 glass of warm milk
- 17 g fresh yeast -- 6 g dry yeast
- 3.5 tablespoons of sugar - 70 g
- 2 eggs
- 1 teaspoon salt
- 500 g flour
- -1.5 - 2 tablespoons of softened butter - 45 g
To fry:
- liquid oil
For the filling:
- you can use your favorite marmalade
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Kevin MacLeod adlı sanatçıya ait Ashton Manor - Stings, Creative Commons Atıf 4.0 kapsamında lisanslanmıştır.
Kaynak:
Sanatçı:
00:00 Berliner
00:35 Malzemeler
01:00 Hamuru hazırlama
04:12 Mayalama
05:18 Pişirme
06:53 İç dolgu ekeleme
#berliner #donut #AboneOL #bomboloni
''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.
Amazing Soft Sugar Doughnuts Easy | Berliners Recipe | No Eggs
Easy Super Soft Sugar Donuts | Berliners Recipe | No Eggs – I received this request especially on eggless version. In fact, all my bread recipes are without eggs. I feel without eggs the bread texture is softer and the softness can last longer. The donuts turned out amazing soft. You can also pipe in some custard or chocolate or jam fillings if you like, but these donuts taste just as good without any fillings. What do you think? Let me know your comments in the comment box down below. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at
Ingredients:
380g [2½ cup] bread flour or high protein flour
6g [2 tsp] instant dry yeast
6g [1 tsp] salt
15g [1 tbsp] sugar
120g [½ cup] milk
120g [½ cup] water, luke warm
30g [2 tbsp] butter, softened
Coating:
150g [¾ cup] fine sugar
1 tsp cinnamon powder
Instructions:
1. Add the dry ingredients in a mixing bowl: Bread flour, yeast, salt and sugar. Give it a quick mix.
2. Place the bowl onto the mixer attachment. Start running on the lowest speed.
3. Gradually add in the milk and water while it’s mixing. Let it mix until it comes together as a dough. Increase one speed to speed up the process. Once it has come together, stop the mixer and lift up the paddle.
4. Spread the softened butter around the dough. Let it mix again on low to incorporate the butter. Increase the speed to higher speed (speed 3 on KitchenAid). Let it mix for about 8 minutes.
5. Knead the dough into a bowl. Place it onto a greased bowl.
6. Cover with cling film and let it prove for 45 minutes or until the size is doubled.
7. After 45 minutes, you’ll notice the size is doubled. Remove the dough from the bowl. Cut and divide it into 8 pieces. For each piece, knead and roll into a ball shape as shown in the video. Place each ball on a non-stick square size parchment paper. Let it prove for another 30 minutes.
8. Prepare a pot and fill with oil of at least 1 inch height. Heat up the oil to 160°C/320°F.
9. Gently place the dough together with the parchment paper into the oil. Cook each side for about 2 minutes or until it is browned. Maintain the temperature to 160°C/320°F or slightly lower. Set the donuts aside to cool down slightly.
10. On a plate, add the sugar and cinnamon powder. Mix until well combined. Coat the sugar on the donuts.
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