Berliner
Carnival is THE season for eating German donuts, as filling up on all the fatty and sugary foods (and alcohol) right before fasting season is a popular thing to do. On a sad note, it looks like most carnival celebrations are going to again be canceled this year. Though I think that the tradition of eating deep-fried dough balls coated in powdered sugar will never be canceled!
Ingredients
500 g all-purpose flour plus more for shaping the berliner
1 pouch active-dry yeast
250 ml milk luke warm
4 egg yolks room temperature
80 g sugar
60 g butter room temperature
1 tsp pure vanilla extract
1/8 tsp salt a pinch
200 g jam I love using raspberry, strawberry, blueberry or apricot
powdered sugar for topping
frying oil I like using safflower oil or peanut oil, but any high heat oil will work
Directions
Step 1
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.
Step 2
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).
Step 3
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).
Step 4
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!