Berliner Pfannekuchen German Doughnuts Recipe 455 Food
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 in a food processor with a dough kneading attachment. Mix until the dough appears to detach easily from the sides of the bowl.
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- Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold). In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour.
- Divide the dough up into equal pieces (best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).
- Preheat frying oil (I used safflower oil) to 160°C/320°F and bake in batches (you will want the donuts to be able to swim on the surface) for about 5 minutes or until golden on the outside (flipping once).
- Fill each Berliner with your favorite jam using a decorating bag and filling tip and dust with powdered sugar. I also LOVE filling them with plum butter! So lecker!
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