"Berliners" or beerslin donuts refer to traditional German pastries. Most often they are prepared for Christmas and also for Easter. As a filling for "Berliners" any sweet filling is used, for example, cream, jam or boiled condensed milk. By the way, one humorous tradition is connected with these donuts: while filling them with filling, several pieces are stuffed with something spicy (mustard, pepper sauce, etc.). No luck for someone who gets such a donut.
It is necessary
- - 3 glasses of premium wheat flour;
- - 2 chicken eggs (large or medium);
- - 2 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of melted butter;
- - 1/2 glass of milk;
- - 1/4 glass of drinking water;
- - 1 bag of vanilla sugar;
- - 1 teaspoon of dry fast-acting yeast;
- - a large pinch of fine salt;
- - icing sugar for sprinkling;
- - sweet custard, jam or boiled condensed milk for the filling;
- - sunflower oil for deep-frying.
Instructions
Step 1
Pour yeast into a cup, pour in warm boiled water and wait 10-15 minutes. The yeast should disperse, and a foam cap will appear on the surface of the water. Sift the wheat flour through a kitchen sieve - this must be done in order for the dough to turn out more fluffy. Measure out half the flour.
Step 2
Add granulated sugar, yeast with water, milk to the measured wheat flour, then beat in the eggs. Add the melted and slightly cooled butter to the flour mixture and stir again thoroughly. Now gradually add the remaining half of the flour - do not add all of it at once, as the dough of the wrong consistency may turn out. Ideally, you should have a soft dough.
Step 3
Cover the batter with a clean cotton towel and leave warm for a while. When the dough has doubled in size, remove it from the bowl and transfer it to a floured work surface. Roll with a rolling pin into a layer a centimeter and a half thick. Then, using a round cookie cutter or a regular thin-walled glass, cut out medium-sized pieces for future donuts.
Step 4
Leave the pieces on the proofing table for another hour. Pour sunflower oil into a deep dish, heat it on the stove. Reduce heat to moderate. Dip the blanks in deep fat and fry them until they form a beautiful golden crust. Please note that the height of the sunflower oil layer should not be less than 5 cm.
Step 5
Remove the finished donuts from the deep fat using a slotted spoon. During baking, they increase in size, become lush, and inside them free space is formed, which is necessary to fill Berliners with filling.
Step 6
Take a large bowl and cover it with paper towels. Place the donuts on towels and let them sit for a while to drain off the excess sunflower oil. Fill a pastry bag with the filling and gently stuff the donuts by piercing the bottom of the dough in one place. Sprinkle the finished "Berliners" generously with powdered sugar and serve.
