Berliner Doughnuts with Plum Jam

Name: Berliner Doughnuts with Plum Jam
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 donuts
Ingredients: 600 g semi-coarse flour; 250 ml milk; 42 g yeast; 70 g sugar; 2 pcs eggs; 60 g butter; 1 package vanilla sugar; 1 teaspoon lemon zest; 1 tablespoon rum; 1 pinch salt; 300 g plum butter; 1 l oil; 60 g powdered sugar

Eduard LáskaSweetGerman Cuisine x se líbilo

Berliner doughnuts are fluffy fried pastries made from yeasted dough that in Germany belong inseparably to carnival and New Year's Eve celebrations. They are filled with thick plum jam and, once cooled, generously rolled in powdered sugar. You let the dough of flour, milk and yeast rise. Then you roll it out and cut it into rounds. They fry in hot oil until golden, so the inside stays soft while the outside turns crisp. The fragrant filling and tender crust make them a sweet classic you can easily make at home.

Příprava: 40min

Vaření: 25min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparing and proofing the dough

1
Start the Berliner doughnuts by making the starter. Crumble the yeast into the lukewarm milk, then add a teaspoon of sugar and a spoonful of flour. Stir well. Leave it in a warm place for about 10 minutes, until a foam forms on the surface.
2
Sift the flour into a bowl. Add the remaining sugar, vanilla sugar, salt and grated lemon zest. Pour in the risen starter and work in the eggs. Finally add the rum and softened butter.
3
Knead a smooth, supple dough that does not stick to your hands. Work it for roughly 10 minutes, until it is elastic and glossy. Cover and let it rise in a warm spot for about an hour, until it doubles in volume.

Shaping, frying and filling

4
Turn the risen dough out onto a floured surface and roll it into a sheet about 1 centimeter thick. Using a glass or a cutter, cut out rounds roughly 8 centimeters across. Cover them and let them prove for another 20 minutes.
5
In a deep pot, heat the oil to 170 degrees. Place the doughnuts in top side down and fry each side for about 2 to 3 minutes until golden. A pale ring should remain around them, which shows the oil is at the right depth.
6
Let the fried doughnuts drain on a cloth and cool completely. Stir the plum jam until smooth, fill a piping bag with it and inject a generous filling into the side of each doughnut. Finally, roll them thoroughly in powdered sugar and serve fresh.