Berliner Pfannekuchen German Doughnuts Recipe 455
BERLINER PFANNEKUCHEN (GERMAN DOUGHNUTS) RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 10
Steps:
- 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 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.
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- Place the flour in a bowl, make a well in the center. Crumble the yeast into it with 1 tbsp sugar and 3 tbsp lukewarm milk. Mix together and allow to stand in a warm place for about 15 minutes.
- Add the remaining milk, sugar, egg yolks, room temperature butter and a pinch of salt to the dough and knead into a smooth dough manually or in a food processor with a dough kneading attachment.
- Allow the dough to rise in a warm place until it doubles in size (approx 30-60 minutes).
- Roll out the dough into about 2 cm thickness on a floured surface and cut out circles approximately 7 cm in diameter using a glass or a cup. Allow the cut-out dough circles to stand for a further 10 minutes covered with a dish towel.
- Heat the oil in a deep-fryer or large saucepan. Lower the donuts 2 to 3 at a time into the hot oil and fry until the puff up and turn golden brown.
- Remove the fried donuts from the oil with a slotted spoon and allow to drain on paper towels.
- Allow the donuts to cool, then fill them with jam using a piping bag. Sprinkle with confectioner’s sugar and enjoy!
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