Berliner
Ingredients
- 500 g strong flour
- 7 g yeast
- 60 g sugar
- 250 ml warm milk
- zest of 1 lemon
- pinch of salt
- 2 egg yolks, 1 egg
- 60 g soft butter
- oil, for frying
- jam (traditionally plum or raspberry), for filling
- powdered sugar, for coating
Known as a Berliner or Krapfen, this German doughnut is made from an enriched yeast dough, cut into rounds, proofed, and deep-fried in oil rather than baked — unlike a ring doughnut, it has no central hole. Once fried and cooled, it's injected with jam through a small hole and finished with a coat of powdered sugar or a thin glaze.
Method
Dissolve the yeast in the warm milk with a pinch of sugar; let it foam for 10 minutes.
Combine the flour, sugar, lemon zest and salt, then mix in the yeast mixture, egg yolks, egg and butter into a soft dough; knead until smooth and elastic.
Proof until doubled, about 1 hour.
Roll the dough to about 2cm thick and cut into rounds with a glass or cutter.
Proof the rounds on floured trays, covered, until puffy, about 30-45 minutes.
Heat oil to 160°C (320°F) and fry the doughnuts a few at a time, 2-3 minutes per side, until deep golden.
Drain, cool slightly, then inject jam into each doughnut through a small hole using a piping bag.
Roll or dust the filled doughnuts generously in powdered sugar.
