Recipe: Yummy Berliner (German Doughnuts)

Berliner (German Doughnuts). A Berliner Pfannkuchen (referred to as Berliner for short outside Berlin, but Pfannkuchen inside Berlin) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or. Berliner (German Doughnut) Adapted from Group Recipes.

To say "I am a doughnut" in Berlin, Kennedy would, therefore, have had to have said "Ich bin ein Pfannkuchen". A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. This is the best German jelly doughnut (Berliner) ever recipe!! You can have Berliner (German Doughnuts) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Berliner (German Doughnuts)

Prepare 1 cup of warm milk (115 degrees Fahrenheit).
You need 3 tablespoons of unsalted butter.
Prepare 2 1/4 teaspoons of active dry yeast.
Prepare 3 1/2 cups of cake flour.
Prepare 3 tablespoons of sugar.
Prepare 1/2 teaspoon of salt.
It's 3 of egg yolks.
Prepare of Canola oil for frying.
You need 10 ounces of jam (raspberry, strawberry, plum, cherry, or apricot).
Prepare 2 cups of powdered sugar.

It's insanely delicious, easy and fluffy. The doughnuts are topped with cinnamon sugar at the bottom and dusted with icing sugar. This original German Doughnut Recipe is handed down from generation to generation. No pastry has as many names as the German Doughnuts.

Berliner (German Doughnuts) step by step

In a small bowl, combine warm milk and butter, stirring to melt. Sprinkle yeast over the milk and stir to combine. Let sit until yeast softens and begins to foam, about 10 minutes..
In the bowl of a large food processor fitted with a dough blade, combine flour, sugar, and salt. Add milk and egg yolks..
Process until a smooth dough forms. Place the dough in a lightly greased bowl, turning to coat..
Cover and let rise until doubled, about 1 hour. Time permitting, place the bowl in refrigerator after doubling to chill, making the dough easier to roll out..
On a lightly floured surface, roll the dough until it is 1/2 inches thick. Cut with a 3 inch circular cutter and allow the cut doughnuts to rise until puffy, about 30 minutes..
In a large saucepan, heat 3 inches of canola oil over medium heat to maintain a temperature of 375 degrees Fahrenheit. Fry the doughnuts, about 3 at a time to avoid overcrowding and top side down first, until they are golden brown on both sides, about 4 minutes per side. Remove with a large slotted spoon to a towel-lined plate..
Fit a pastry bag with a small to medium tip and fill with jam. Use a toothpick to poke a hole in the side of each doughnut and pipe in the jam..
Top with powdered sugar..
Please tag @appetizing.adventure on Instagram if you try it!.

They are also called Fastnachtskrapfen or Fasnachtskuechle or Kreppel or Berliner in Germany. It's one of those food stuffs, like fried chicken, that's defined by—and often defines—a region. I was drawn to this recipe because I needed to know what a German-style Berliner doughnut tasted like. I realized Berliners must be the father of our American jelly doughnuts. Remove and leave to cool on a wire rack.