Filled Berlin Doughnuts

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Servings: 2 cups Difficulty: Advanced
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Classic yeast-raised doughnuts filled with jam and dusted with sugar
Filled Berlin Doughnuts recipe image
Filled Berlin Doughnuts recipe image
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Filled Berlin Doughnuts

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 366

Description

These traditional Berlin doughnuts are tender, pillowy, and perfectly sweet. Made with a rich yeast dough infused with orange juice and rum extract, they offer a delicate flavor that stands up beautifully to a generous filling of your favorite jam or jelly. The doughnuts are deep-fried to a golden brown, ensuring a crisp exterior that gives way to a soft, airy interior. Ideal for weekend breakfasts, afternoon tea, or holiday gatherings, these treats are a nostalgic favorite.

Directions

  1. Soften the yeast in the warm water and let stand for 5 minutes or until it blooms or proofs.
  2. Put 1/2 cup of sugar, the salt, butter, orange juice, and rum extract in a large bowl.
  3. Pour the scalded milk over the ingredients in the bowl and stir until the butter is melted.
  4. Cool the mixture to lukewarm.
  5. Blend in 1 cup of the unbleached flour and beat until smooth.
  6. Stir in the yeast mixture and add about half of the remaining flour, beating until smooth.
  7. Beat in the eggs.
  8. Beat in enough of the remaining flour to make a soft dough that is slightly sticky and light in weight.
  9. Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
  10. Knead until smooth and elastic, about 8 to 10 minutes.
  11. Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough.
  12. Cover and let rise in a warm, draft-free place until doubled in bulk.
  13. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface.
  14. Roll to 1/2-inch thickness.
  15. Cut the dough into rounds using a 3-inch biscuit or cookie cutter.
  16. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat until doubled in bulk, 30 to 45 minutes.
  17. Heat the fat to 375°F (190°C) for frying the doughnuts.
  18. Fry the doughnuts in the heated fat, putting only as many at one time as will float uncrowded in a single layer deep in the fat.
  19. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface.
  20. Do this several times during the cooking.
  21. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling.
  22. Cool the doughnuts completely.
  23. Cut a slit through the center in the side of each doughnut.
  24. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit.
  25. Shake 2 or 3 doughnuts at one time in a bag containing granulated or powdered sugar.
  26. Shake lightly to remove the excess sugar.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 366kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 5.0g25%
Cholesterol 70mg24%
Sodium 350mg15%
Total Carbohydrate 52.5g18%
Dietary Fiber 1.8g8%
Sugars 33.5g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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