Also called Berliner in Northern Germany, these are tasty jelly-filled doughnuts or rounds, that are not only a staple of Faschings (Carneval), but also Silvester (New Years Eve). While many Germans will pop into their local bakery for a fresh batch the morning of the festive day, these can also be made by hand within a few hours.
Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 2.5 dozen.
Ingredients:
- 4 1/2 – 5 cups all-purpose flour
- 1 package fresh yeast
- 1 1/4 cup lukewarm milk
- 3 Tbs. sugar
- 1/2 tsp. salt
- 3 1/2 Tbs. butter, softened
- 4 egg yolks (reserve whites, see Step 8 )
- canola oil for frying
Preparation:
- In a large bowl, place 4 1/2 cups of flour, making a well in the center.
- Mix yeast, sugar and milk (warmed to approximately 110° F) together in a small bowl until sugar and yeast are dissolved. Pour into the well. Mix in a little flour from the sides. Cover the bowl with a warm towel (heated in the microwave is easiest), and place in a warm place for 15 minutes, or until a bubbly texture has formed.
- Add the salt, butter (cut into pieces), and egg yolks into the bowl.
- Mix by hand or spoon from the middle out, gradually adding in the flour until a soft dough forms. Add a little more flour if dough is too wet.
- Knead for 2 -3 minutes until dough is smooth, but not sticky.
- Make dough into a large ball, cover bowl with plastic wrap, and place in warm spot until dough is doubled.
- For filled doughnuts, roll dough out to 1/2 inch thick, cut rounds (2 1/2 – 3 1/2 inches in diameter) with a biscuit cutter, reusing dough no more than twice.
- Place a teaspoon of filling into each center. Paint the edges with egg white and place a second circle on top. Press firmly to seal edges. Cover and let rise for 20 minutes.
- For unfilled doughnuts, roll to 3/4 inch thick, cut out circles, let rise for 20 minutes and continue to frying process.
- Heat oil to 350° F. Fry only the amount that will fit into the fryer without overlap. Slide the doughnuts into the hot fat quickly, cover and fry for 3 minutes. Turn over and fry for 3 -5 minutes until golden brown.
- Place doughnuts on paper towel to remove excess oil. If desired, when cool, roll doughnuts in powdered or granulated sugar.