Berliner Donuts

Berliner Donuts

Berliner Donuts

Ich bin ein Berliner. I suppose it’s mandatory to start with that, certainly after tasting the recipe below. These fabulous donuts came to me from a Postcrosser in Germany who kindly sent me the recipe and now has me in the mood to revive my German. I love international recipe exchanges. Foods I wouldn’t even think of make their way to my door and I’m always a fan of trying them out. We got my son’s favorite soup recipe that way and have discovered a lot of new classics. Each time my kids and I talk about history and the world and find the country on the map. My son has already declared that any country that has donuts is okay by him. I’m sure JFK would agree.

Makes: About 1 Dozen because mine were quite large

Ingredients

  • 1 pk yeast
  •  100 ml lukewarm milk
  •  1 1/4 c (150g)  + 2 1/2 c (350) g flour
  •  2 eggs
  •  2 egg yolks
  •  1/4 c sugar
  •  pulp of one vanilla pod
  •  4 tbsp soft butter
  •  pinch salt
  •  powdered sugar
  •  oil for frying
  •  jam of choice

Directions

  1. Dissolve yeast in milk. Add 1 1/4 c flour and knead to a smooth dough. Cover and let rise for 20 minutes.
  2. Beat eggs, yolks and sugar until fluffy. Sift remaining flour into mixture. Add the yeast starter, vanilla pulp and butter and knead until smooth. Cover and let rise 30 minutes.
  3. Meanwhile line two baking sheets with parchment paper. Form small balls of dough and spread on baking trays. Cover and let rise until volume has doubled.
  4. Heat oil to 350 degrees. Cook for 2-3 minutes on each side and then immediately roll in powered sugar. Fill with jam from a piping bag and eat hot. I used black raspberry to excellent effect.

Berliner Donuts

Berliner Donuts

 

 

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