Here you get my recipe for the most delicious homemade doughnuts full of flavor, soft, and have a juicy and airy crumb. Making homemade doughnuts are actually easier than you think. The hardest thing about making doughnuts is the long raise time. Making Berliner requires a little patience, as they would like to raise to become delicious and airy.
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For 16 pcs doughnuts, you will need:
525 grams (4 1/4 cups or 18.5 oz) all-purpose flour or bread flour
180 grams (3/4 cup or 9.4 oz) milk, lukewarm (I use whole milk with 3.5% milkfat)
7 grams (2 1/4 tsp) instant dry yeast (or 29 grams fresh yeast or 8 grams active dry yeast)
60 grams (1/4 cup + 1 tbsp or 2.11 oz) light brown sugar
1 tsp salt
3 large eggs, room temperature
100 grams (7 tbsp or 3.5 oz) butter, softened
1 tsp vanilla sugar (optional)
Other ingredients
oil, for frying
Vanilla cream filling (click the link • Donut Filling II How t... for the recipe)
jam or Nutella, for filling
granulated white sugar for coating
powdered sugar, for dusting
Nutella coating: 3-4 tbsp heavy cream, 3 tbsp cocoa powder, 1 tbsp Nutella, 3/4 cup powdered sugar
Chocolate coating: 3-4 tbsp heavy cream, 4 tbsp cocoa powder, 3/4 cup powdered sugar
Preparing the dough:
In a small saucepan, warm the milk until it is lukewarm. Make sure your butter and eggs are at room temperature.
Place flour, sugar, salt, and instant dry yeast in the bowl of a stand mixer. Stir and make a well, then add warm milk and knead the dough on a low level. Add 1 egg at a time. Knead the dough for 5 minutes until you have a smooth and firm dough. Add 1 tbsp butter at a time as you knead. Continue kneading until everything is added (approx. 15 minutes) and knead until the dough becomes elastic and is no longer sticky and no longer torn. Take the windowpane test. Watch my video tutorial here.
Take the dough out of the bowl, shape it into a ball and place it in a large bowl (greased it a little). Cover with a kitchen towel or plastic film and allow to rise for approx-30 minutes at room temperature.
Forming the dough:
Put 16 wax papers on baking trays. I used 3 baking trays.
Punch the dough down and weigh the whole dough and divide it into 16 portions. Shape the dough pieces into small balls and place them with the closure downwards, with a sufficient distance between them, on the prepared baking trays. Cover the dough pieces with plastic film for 3 to 4 hours on a countertop, or 45 minutes to 1 hour in a warm place, until they are doubled in size. But still, check your dough from time to time because many factors will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and your kitchen’s temperature.
Meanwhile, you can place the jam or Nutella in a piping bag with a long and thin spout or prepare your coating. Prepare the sugar on a plate.
Frying:
Put enough oil in a large pan or deep fryer and bring a maximum of heat to 170 degrees Celcius. Slide the doughnuts on their papers into the hot oil, use tongs to pluck out the papers, which should float free within seconds. Fry 2 to 3 minutes per side, or fry until slightly golden. Wooden sticks are ideal for turning. Watch the video tutorial to see how I fry my doughnuts.
After frying, use a slotted spoon and remove the Berliner Doughnuts from the oil and drain well on kitchen paper. Repeat the same frying method until you have fried all your doughnuts.
Pipe the filling into the Berliner’s edge and turn them in the prepared sugar, and dust with a little powdered sugar. Berliner should be a little warm when rolled in sugar so that the sugar sticks better.
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#berliner #bombolini #krapfen #softdonuts #homemadedonuts
ENJOY! 😊
Paula ❤
Music: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...) Source: incompetech.com/music/royalty-... Artist: incompetech.com/