Berlin Buns Recipes

BROTCHEN (GERMAN ROLLS)

Steps:

• Preheat oven to 450°F.
• Pour 2 1/2 cups flour into a large bowl and form a well in the center.
• In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
• Pour yeast mixture into the well but do not mix with the flour at this time.
• Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
• Add remaining water and oil and beat until mixed. Add SALT.
• Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
• Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
• Punch down and divide dough into 12 parts.
• Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
• Cover and let rise until double in size.
• Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
• Bake for 15-20 minutes or until golden brown.
• The time is an estimate, depending on how fast your dough rises.

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

BERLIN BUNS

Steps:

• Cream half the sugar and yeast in a bowl and let stand for 5 minutes in a warm place.
• Sift flour and salt into a bowl with remaining sugar.
• Melt butter, warm the milk and egg.
• Make a well in the center of the flour and add the yeast, eggs, milk and butter.
• Work the mix until all are combined evenly.
• Pat into a round. Cover with damp cloth and leave to rise in a warm place.
• Turn onto a floured board and pull off 1.75 oz pieces and roll into balls.
• Leave balls for 10-15 minutes.
• Flatten balls with your hand.
• Brush rounds with lightly beaten egg whites and place a spoonful of jam in the middle and seal.
• Place on a tray and cover with tea towel and leave in a warm place to rise again.
• Deep fry a few at a time in hot oil until golden brown. Remove with a slotted spoon, drain on paper and dust with cinnamon sugar or powdered sugar.

"BERLINER" (JAM DOUGHNUTS)

Steps:

• Dissolve the fresh (or dried) yeast with the sugar and a dash of warm milk.
• In a large bowl, sift all the flour and add the salt.
• Crack the eggs into a measuring cup, then add enough warm milk until you have 500ml of liquid. Now add the melted butter.
• Make a well in the flour and add the yeast liquid as well as the egg-milk-butter liquid. Mix together well.
• Cover and leave to rise in a warm place for about 20min.
• Knead the dough for a few minutes and then leave to rise/prove for another 15-20min.
• Now shape your dough into "Berliners"; dough balls with a weight of approx. 90g each.
• Place these on a tray, cover with a kitchen towel and leave to prove one final time for approx. 45min.
• Preheat your deep fat fryer to 170C.
• Now cook your proved doughnuts. It is important to close the lid of the fryer so the Berliners expand nicely and get their typical white border.
• Fry each doughnut for about 2-3min on each side.
• Remove and leave to cool on a wire rack.
• Once cooled, fill a pastry / pipe bag with jam or thick custard and fill the doughnuts. Then cover with a dusting of icing sugar and enjoy.
• TIP! When you bite into a Berliner, bite into the part with the filling's hole. This will avoid all the jam squirting out and ending-up on your lap or shirt :-)