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–+ servings
Berliner Krapfen Recipe

Berliner Doughnut

Angela Schofield
Berliner Doughnuts are heavenly fluffy, easy to make and taste like a visit in a German bakery.
Prep Time 30 minutes
Cook Time 10 minutes
Waiting 2 hours
Total Time 2 hours 40 minutes
Course Pastries
Cuisine German
Servings 14
Calories 304 kcal

Ingredients

Pre-Dough

  • 4 cups all-purpose flour
  • 1 tbsp. sugar
  • 2 ¼ tsp. yeast one package
  • ¼ cup milk

Dough

  • 1 tsp. lemon zest
  • ½ cup sugar
  • ⅔ cup milk
  • 1 egg
  • 2 egg yolks
  • 6 tbsp. butter soft, but not melted
  • ½ tsp. fine salt
  • 3 tbsp. rum
  • 1 tbsp. vinegar
  • 1 tsp. vanilla extract

Frying

  • 2 quarts vegetable oil lard, or clarified butter

Filling & Decoration

  • ⅔ cup granulated sugar
  • 1 small glass of your favorite jam or hazelnut spread i.e. Nutella
  • ⅛ cup powdered sugar optional

Instructions
 

  • Heat milk to lukewarm.
  • Add flour to a stand mixer bowl and form a well.
  • Add sugar, yeast, and the lukewarm milk to the well. Gently mix the milk with the sugar and yeast while incorporating some flour.
  • Cover and allow to sit for about 10 - 15 minutes.
  • Add 1 tsp. lemon zest, sugar, milk, egg, egg yolks, and salt to the bowl and knead on medium-low for about 10 minutes or until the dough is smooth and elastic.
  • Add rum, vinegar, and vanilla extract during the first few minutes of the kneading process to the dough. While continuing to knead the dough, gradually incorporate the soft butter. If you don´t want to use alcohol, add milk instead. Don´t worry, you will not taste the vinegar, but it is the secret ingredient that will turn your Berliner pillowy.
  • Cover and set aside in a warm place for 1.5 - 2 hours, or until the dough has doubled in size.
  • Slightly dust the countertop with flour and divide the dough into 12-14 equal sized pieces.
  • Shape each piece to a ball and place it onto a with parchment lined baking sheet.
  • Flatten each ball with the palm of your hand. Cover them with a clean kitchen towel and allow to proof for about 1 hour.
  • Remove the kitchen towel and allow the balls to sit uncovered for about 30 minutes.
  • In the meantime, add oil to a large pot and heat the oil to about 330°F. Line a cooling rack or baking sheet with two or three layers of paper towels.
  • Lower the dough balls into the hot oil using a slotted spoon or strainer spoon. Allow enough space for them to float as they will rise during the frying process.
  • Fry for about 1 ½ to 2 min. on one side before you turn them to the other side, frying for another 1 ½ to 2 minutes
  • Remove the Berliner from the oil using the slotted spoon and place them onto the with paper towel prepared cooling rack.
  • Allow to cool slightly and roll in sugar.
  • To fill them, allow them to cool completely and fill them with jam or Nutella using a piping nozzle tip.
  • Optional: generously dust Berliner with powdered sugar.

Notes

Preferably use smooth preserve without fruit chunks as it will be difficult to pipe the jam into the donuts. If you have jam with chunks just pass the jam through a fine mesh sieve.

Nutrition

Yield: 1BerlinerCalories: 304kcalCarbohydrates: 47gProtein: 5gFat: 10gFiber: 1gSugar: 20gNet Carbohydrates: 46g