- Serves: 14 People
- Prepare Time: -
- Cooking Time: 3 hours 20
- Calories: 3640
- Difficulty:
Medium
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Berliner homemade donuts are magical pastries that you can easily prepare yourself. Well, how can you resist these ruddy crumpets, in which rich yeast dough, tender and airy, like a fluff, and a fragrant sweet filling of jam? There is no choice: more likely to cook Berlin donuts in the kitchen at home!
Often, hostesses ask themselves: how to make Berliner donuts so that they turn out no worse, or even better than store donuts. It's simple: this pastry is based on yeast dough, which must certainly be tender and airy. You can hardly make a fluffy pastry from a tight and dense dough, so do not be zealous with flour. In this step-by-step donut recipe, I will share with you my secrets of a successful yeast dough - by following the instructions, you will also have the most delicious Berliners.
An important point in the preparation of these homemade baked goods is the use of good vegetable oil for deep fat. First of all, it must be refined, that is, odorless, and suitable for frying. And, of course, there should be really a lot of butter: Berliner donuts are far from low-calorie pastries that are deep-fried. When frying, dough pieces should float freely, so choose the right dishes and do not spare vegetable oil.
Ingredients
Directions
- To make yeast dough for our Berliner donuts, we need the following ingredients: premium wheat flour, milk of any fat content (I have 2.5%), chicken egg and egg yolk, granulated sugar and vanilla sugar, butter, salt and fast-acting yeast ( I'll write about yeast just below). As a filler for ready-made donuts, you can use absolutely any jam, jam, jelly, custard, chocolate paste - whatever your heart desires. I had homemade strawberry jam for my family. In addition, for deep-frying, you cannot do without refined vegetable (I have sunflower) oil - you need a lot of it.
- Let's start cooking Berliners with yeast dough. Sift wheat flour of the highest grade into a suitable sized dish. About yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour, which I had previously sieved twice. Put 50 grams of granulated sugar, a teaspoon of vanilla sugar (you can replace it with a pinch of vanillin) and a quarter teaspoon of fine salt there. Mix everything well so that the dry ingredients are evenly distributed throughout the mixture.
- We make a depression in the center and pour warm (not hot, but pleasantly warm) milk into it. We also break one medium-sized chicken egg (45-50 grams) and one egg yolk there (the white can be safely frozen, and then used as fresh). Mix everything with your hand or a spoon so that the flour is moistened.
- When you get such flour lumps, you can introduce melted, slightly warm butter (50 grams). Alternatively, the butter can be very soft - remove it from the refrigerator beforehand. We start kneading the dough with our hands or using a kneader (bread machine).
- You need to knead this rich yeast dough for quite a long time - at least 10 minutes, and even better longer. The result is a smooth, completely uniform dough. It should not be too sticky - such yeast dough holds its shape perfectly, it is firm and elastic. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. We roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don't like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no Berliners.
- After 1 hour, yeast dough will work well - it will grow in volume at least 2 times (I have even more).
- We knead it, round it and again with heat for 1 hour.
- The second time, the yeast dough will grow even more - exactly 3 times. By the way, I want to tell you a little about the fermentation time of the yeast dough and the proofing of the blanks. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time it took for the author of this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the entire fermentation time of the yeast dough depends on many factors. The freshness (and, as a consequence, the activity) of the yeast, the quality of the flour, the temperature in the room, the amount of dough - all this affects the time of fermentation and proofing. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs and then you will cook it purely intuitively.
- Let's move on to shaping future donuts. There may be several options for how to do this. First of all, you can roll the dough into a layer, and then cut out round blanks with a glass or a molding ring. But I don't really like this method, so I suggest immediately dividing the whole dough into small pieces, preferably of the same size. If you have a kitchen scale, that's great. I ended up with 14 pieces, each weighing about 52-54 grams. The dough is practically not sticky, so very little additional flour is needed for the ignition. Round each piece of dough and roll it into a ball.
- We do it as follows: sprinkle a piece of dough with wheat flour a little so that it does not stick to our hands. Then with the palm of our hand we beat the dough into a cake several times to remove excess air - there are no big pores in the finished donuts. If you have little experience with yeast dough and it takes a long time to form the dough pieces, cover the rest of the dough pieces with cling film so as not to wind and crust over.
- Now we round off the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not crawl back. We pinch the seam well so that the workpieces are not deformed during the proofing process.
- Turn the dough ball over with the seam down and round the future Berliners. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.
- Thus, we will roll up all 14 (or how many you can get) donut blanks. They come out so neat and smooth.
- Next, you need to flatten the balls so that they become quite flat - also with the help of your palm. Just not very thin - about 1-1.5 centimeters in height.
- We cover the blanks with a light towel made of natural fabric or cling film. Leave in a warm place for 35-40 minutes.
- During this time, the dough will settle and the workpieces will be rounded - it's time to deep-fry them.
- To do this, in advance (10 minutes before frying), take a suitable dish (I have a deep frying pan with a diameter of 26 centimeters) and pour all odorless vegetable oil into it at once. There should be really a lot of oil so that the donuts do not lie on the bottom of the dish, but float in it. We heat the oil - ideally it is considered to be up to 160 degrees, but I heat a little less. To be honest, I'm not particularly strong in the intricacies of deep-fried food, but I can say one thing for sure. If the oil is not heated enough, the workpieces will absorb too much of it, and when overheated, the crust of the donuts will burn, and inside the crumb will remain moist (not a fact, of course, but quite possible). We put several blanks in hot oil (so that they float freely and do not come into contact with each other) and fry them under a lid over medium heat until the underside is slightly browned. Donuts instantly swell and round. Do not leave the stove - the process is fast and requires your constant presence.
- When the underside of the Berliners is browned, gently turn them over and deep-fry the donuts further. Personally, during the frying process, I turn the donuts over several times so that they are evenly covered with a golden brown crust and do not burn out.
- Put the finished donuts on a flat dish, which I advise you to cover with paper napkins (they will absorb excess oil). Similarly, we fry the rest of the workpieces and let them cool down a little so that it is comfortable to hold in our hands.
- It remains to fill the finished donuts with any filling to taste. To do this, it is best to take a cooking syringe or piping bag with a long and thin nozzle.
- Pierce the donut on the side and fill it with a delicious filling. Strawberry jam is our family's favorite.
- By tradition, sprinkle ready-made Berliner donuts with powdered sugar and serve. It is clear that you cannot eat hot yeast dough, but let's close our eyes and enjoy!
- Homemade Berliners turn out to be unusually tender, airy, fragrant and very, very tasty. How many donuts can you eat at a time?
Berliner donuts
- Serves: 14 People
- Prepare Time: -
- Cooking Time: 3 hours 20
- Calories: 3640
- Difficulty:
Medium
Berliner homemade donuts are magical pastries that you can easily prepare yourself. Well, how can you resist these ruddy crumpets, in which rich yeast dough, tender and airy, like a fluff, and a fragrant sweet filling of jam? There is no choice: more likely to cook Berlin donuts in the kitchen at home!
Often, hostesses ask themselves: how to make Berliner donuts so that they turn out no worse, or even better than store donuts. It's simple: this pastry is based on yeast dough, which must certainly be tender and airy. You can hardly make a fluffy pastry from a tight and dense dough, so do not be zealous with flour. In this step-by-step donut recipe, I will share with you my secrets of a successful yeast dough - by following the instructions, you will also have the most delicious Berliners.
An important point in the preparation of these homemade baked goods is the use of good vegetable oil for deep fat. First of all, it must be refined, that is, odorless, and suitable for frying. And, of course, there should be really a lot of butter: Berliner donuts are far from low-calorie pastries that are deep-fried. When frying, dough pieces should float freely, so choose the right dishes and do not spare vegetable oil.
Ingredients
Directions
- To make yeast dough for our Berliner donuts, we need the following ingredients: premium wheat flour, milk of any fat content (I have 2.5%), chicken egg and egg yolk, granulated sugar and vanilla sugar, butter, salt and fast-acting yeast ( I'll write about yeast just below). As a filler for ready-made donuts, you can use absolutely any jam, jam, jelly, custard, chocolate paste - whatever your heart desires. I had homemade strawberry jam for my family. In addition, for deep-frying, you cannot do without refined vegetable (I have sunflower) oil - you need a lot of it.
- Let's start cooking Berliners with yeast dough. Sift wheat flour of the highest grade into a suitable sized dish. About yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour, which I had previously sieved twice. Put 50 grams of granulated sugar, a teaspoon of vanilla sugar (you can replace it with a pinch of vanillin) and a quarter teaspoon of fine salt there. Mix everything well so that the dry ingredients are evenly distributed throughout the mixture.
- We make a depression in the center and pour warm (not hot, but pleasantly warm) milk into it. We also break one medium-sized chicken egg (45-50 grams) and one egg yolk there (the white can be safely frozen, and then used as fresh). Mix everything with your hand or a spoon so that the flour is moistened.
- When you get such flour lumps, you can introduce melted, slightly warm butter (50 grams). Alternatively, the butter can be very soft - remove it from the refrigerator beforehand. We start kneading the dough with our hands or using a kneader (bread machine).
- You need to knead this rich yeast dough for quite a long time - at least 10 minutes, and even better longer. The result is a smooth, completely uniform dough. It should not be too sticky - such yeast dough holds its shape perfectly, it is firm and elastic. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. We roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don't like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no Berliners.
- After 1 hour, yeast dough will work well - it will grow in volume at least 2 times (I have even more).
- We knead it, round it and again with heat for 1 hour.
- The second time, the yeast dough will grow even more - exactly 3 times. By the way, I want to tell you a little about the fermentation time of the yeast dough and the proofing of the blanks. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time it took for the author of this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the entire fermentation time of the yeast dough depends on many factors. The freshness (and, as a consequence, the activity) of the yeast, the quality of the flour, the temperature in the room, the amount of dough - all this affects the time of fermentation and proofing. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs and then you will cook it purely intuitively.
- Let's move on to shaping future donuts. There may be several options for how to do this. First of all, you can roll the dough into a layer, and then cut out round blanks with a glass or a molding ring. But I don't really like this method, so I suggest immediately dividing the whole dough into small pieces, preferably of the same size. If you have a kitchen scale, that's great. I ended up with 14 pieces, each weighing about 52-54 grams. The dough is practically not sticky, so very little additional flour is needed for the ignition. Round each piece of dough and roll it into a ball.
- We do it as follows: sprinkle a piece of dough with wheat flour a little so that it does not stick to our hands. Then with the palm of our hand we beat the dough into a cake several times to remove excess air - there are no big pores in the finished donuts. If you have little experience with yeast dough and it takes a long time to form the dough pieces, cover the rest of the dough pieces with cling film so as not to wind and crust over.
- Now we round off the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not crawl back. We pinch the seam well so that the workpieces are not deformed during the proofing process.
- Turn the dough ball over with the seam down and round the future Berliners. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.
- Thus, we will roll up all 14 (or how many you can get) donut blanks. They come out so neat and smooth.
- Next, you need to flatten the balls so that they become quite flat - also with the help of your palm. Just not very thin - about 1-1.5 centimeters in height.
- We cover the blanks with a light towel made of natural fabric or cling film. Leave in a warm place for 35-40 minutes.
- During this time, the dough will settle and the workpieces will be rounded - it's time to deep-fry them.
- To do this, in advance (10 minutes before frying), take a suitable dish (I have a deep frying pan with a diameter of 26 centimeters) and pour all odorless vegetable oil into it at once. There should be really a lot of oil so that the donuts do not lie on the bottom of the dish, but float in it. We heat the oil - ideally it is considered to be up to 160 degrees, but I heat a little less. To be honest, I'm not particularly strong in the intricacies of deep-fried food, but I can say one thing for sure. If the oil is not heated enough, the workpieces will absorb too much of it, and when overheated, the crust of the donuts will burn, and inside the crumb will remain moist (not a fact, of course, but quite possible). We put several blanks in hot oil (so that they float freely and do not come into contact with each other) and fry them under a lid over medium heat until the underside is slightly browned. Donuts instantly swell and round. Do not leave the stove - the process is fast and requires your constant presence.
- When the underside of the Berliners is browned, gently turn them over and deep-fry the donuts further. Personally, during the frying process, I turn the donuts over several times so that they are evenly covered with a golden brown crust and do not burn out.
- Put the finished donuts on a flat dish, which I advise you to cover with paper napkins (they will absorb excess oil). Similarly, we fry the rest of the workpieces and let them cool down a little so that it is comfortable to hold in our hands.
- It remains to fill the finished donuts with any filling to taste. To do this, it is best to take a cooking syringe or piping bag with a long and thin nozzle.
- Pierce the donut on the side and fill it with a delicious filling. Strawberry jam is our family's favorite.
- By tradition, sprinkle ready-made Berliner donuts with powdered sugar and serve. It is clear that you cannot eat hot yeast dough, but let's close our eyes and enjoy!
- Homemade Berliners turn out to be unusually tender, airy, fragrant and very, very tasty. How many donuts can you eat at a time?
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