Berliners (German stuffed donuts)

Category: Bakery products
Kitchen: german
Berliners (German stuffed donuts)

Ingredients

premium wheat flour 500 g
butter 130 g
sugar 60 g
egg 1 PC
egg yolk 2 pcs
milk is cold 200 ml
fresh or dry instant yeast 12 g (5 g)
salt 1/2 tsp
vanilla sugar 1 pack
rum 3 tbsp. l.
vinegar 5% 1 tbsp. l.
vegetable oil for frying
jam or jam
icing sugar for dusting

Cooking method

  • Dissolve yeast and salt in milk. Beat separately warm butter with sugar, eggs, yolks. Add sifted flour, diluted yeast with milk, rum (I took cognac), vinegar. Knead a very soft dough and put on a set until it doubles. You can knead the dough in a bread maker on the "dough" program, laying the ingredients according to the instructions. When the dough comes up, divide it into balls with a bun technology. I got 16 pieces. Spread the balls seam down on a suitable surface, cover with foil and let stand. Then remove the film and let stand for 30 minutes before chapping. In a deep container (you can use a deep fryer), heat the sunflower oil to 165 degrees. Lower the balls with the seam up for 1.5 minutes, cover with a lid. Turn over for 1.5 minutes, cover, turn over again for 0.5 minutes. When all Berliners are ready, fill them with the filling using a pastry syringe with a long, narrow nozzle. Sprinkle the cooled Berliners with icing sugar.
  • Bon Appetit!

The dish is designed for

16 pcs

Time for preparing:

depends on test activity

Note

The recipe is taken from the site from Anna

MariS
I could not pass by such beauty !!! Great recipe, Tata!
Tata
And how delicious! Melting in your mouth !!! Oh! how to keep the figure
julifera
We already have the exact same recipe, by component - one to one
Tata - try to use the search, otherwise this is not the first duplicate.
Also our beloved Leka laid out:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90658.0
Quote: leka


Donuts Berliner with filling

Berliners (German stuffed donuts)

Ingredients

flour - 500g.
butter - 130 gr.
sugar - 60 gr.
vanilla sugar - 1 pack
egg - 1 pc.
yolks - 2 pcs.
cold milk - 200 ml.
fresh yeast - 12 gr. (or 5 grams dry)
salt - 1/2 teaspoon the spoon
rum (I did not add) - 3 tbsp. spoons
5% vinegar - 1 tbsp. the spoon
jam or jelly for the filling
vegetable oil for frying
Cooking method

Girls, if you have a family of more than three people, then I advise you to do 2 norms, otherwise you risk not trying. And this is also a good recipe for where to apply the yolks left over from the soufflé Bird's milk

Pour yeast and salt into cold milk 100 ml and leave for an hour at room temperature. Grind the soft butter in a food processor with sugar and vanilla, then stir in the yolks one by one. I used only 3 yolks, which I wanted to attach, then add flour, yeast mixture, vinegar, the remaining 100 ml of milk (and I poured 1 teaspoon of cognac) and knead the soft dough. It will be airy, cover it with foil and put it in heat for a couple of hours. When it doubles, we start cutting donuts. The dough is very obedient, how to shape donuts can be found here

Then we put them on a proofer for 1 hour and proceed to frying in hot oil.
On the one hand, 1.5 minutes and on the other, also 1.5 minutes
There should be enough oil for donuts to float in it.
You can fill with filling, but mine liked the bite with jam better


Note

Donuts, like in Auchan.

The recipe is taken from the site say7 from Anna

lungwort
TatA, nice donuts. Julifera, what do you think Leka meant when she wrote about donuts "like in Auchan?"
Tata
Lungwort "about donuts" as in Auchan. The Auchan hypermarket bakes and sells similar donuts with different fillings. Perhaps this is what Leka meant.

Julifera I do not copy other people's recipes, and in particular yours, but exhibit those I have tried myself. If this does not comply with the rules of the site, let the moderators correct it, I have no complaints.
lungwort
In Ashan, the onchiks have a little soda and sandy flavor.
Tata
Of course, they are not comparable in taste to homemade ones. After all, homemade, even on the second day, are soft and fragrant, but Ashanovsky is not.
julifera
Quote: Tata

Julifera I do not copy other people's recipes, and in particular yours, but exhibit those I have tried myself. If this does not comply with the rules of the site, let the moderators correct it, I have no complaints.

You probably misunderstood me - I mean - why duplicate, if you can write a review in an existing topic with exactly the same recipe, than produce the same recipes.

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