Deutschedonutsgermandoughnuts Recipes

FASTNACHTS (GERMAN DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm milk.
• Sift in flour and salt in bowl.
• Make a hole in the center.
• Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
• Cover and let rise until doubled.
• Punch down, then let rest for 10 minutes.
• Roll out to about 1/4-inch and cut.
• Let rise another 20-30 minutes.
• Fry in deep fat until light brown.
• While still hot, roll in sugar.

BERLINER PFANNEKUCHEN (GERMAN DOUGHNUTS) RECIPE - (4.5/5)

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.

DEUTSCHE DONUTS (GERMAN DOUGHNUTS)

Steps:

• In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
• In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
• Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
• Cover and let rise for 30 minutes.
• Heat oil to 375°F.
• Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
• Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.

GROPHENS (GERMAN MASHED POTATO DOUGHNUTS)

Steps:

• Dissolve yeast in lukewarm water.
• Mix scalded milk with mashed potatoes, shortening, sugar, and salt.
• Add eggs and yeast mixture to milk mixture. Gradually add flour, beating with a large fork to form a soft dough. Stir in raisins.
• Turn out onto a floured board. Knead lightly. Roll out dough to 1/2-inch thickness and cut with a biscuit cutter (without center hole). Be sure the whole cutter is filled with dough.
• Place grophens on parchment paper-lined pans and let rise 1 hour. Stretch the sides with your fingers to form a slight hollow in the center.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry grophens in the hot oil, working in batches, until golden, about 5 minutes. Drain on paper towels.