Berliner Doughnuts are heavenly fluffy, easy to make and taste like a visit in a German bakery.
Prep Time 30mins
Cook Time 10mins
Total Time 2hrs40mins
2 ¼tsp.yeastone package
6tbsp.buttersoft, but not melted
2quartsvegetable oillard, or clarified butter
Filling & Decoration
1small glass of your favorite jam or hazelnut spreadi.e. Nutella
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.
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.