Delicious Filled Donuts, or Berliners, are a dish that came from Germany. The Germans eat them all year round, but for the carnival and on December 31, donuts must be on every table.
It is necessary
- - 500 g flour;
- - 60 g of sugar;
- - 1 egg;
- - 130 g butter;
- - a bag of vanilla sugar;
- - 2 yolks;
- - 12 g of fresh yeast (or 5 g of dry);
- - 200 ml of cold milk;
- - 3 tbsp. spoons of rum;
- - 1/2 teaspoon of salt;
- - 1 tbsp. a spoonful of 5% vinegar;
- - jam for the filling;
- - vegetable oil for frying.
Instructions
Step 1
Pour a bag of yeast and salt into a bowl and add ½ part of cold milk, stir. Leave at room temperature for about one hour.
Step 2
In another bowl, whisk the softened butter and sugar together. Add the egg and then 2 yolks. Whisk with a blender. Sift flour into this mass, pour in milk with yeast, a little vinegar and rum. And knead a soft elastic dough.
Step 3
Cover the kneaded dough with a plastic bag, then leave at room temperature for about two hours to suit. The dough should double in size.
Step 4
Divide the dough into 18-20 pieces, shape them into balls, lay them down with a seam on a towel, abundantly dusted with flour. Cover the finished balls with plastic wrap and leave to rise. When the balls increase, remove the film and let the products stand for another 30 minutes. A thin crust should form on the surface of the balls.
Step 5
Next, fry the Berliners. To do this, you can use deep fat or a saucepan with vegetable oil. Fry at 165 degrees so that the balls can float freely in the oil without touching.
Step 6
In the heated oil, lower the balls with the seam down and fry, covered with a lid, over medium heat for about 1.5 minutes, until golden brown. The fire should not be strong so that the Berliners are baked and not burnt. Then turn the Berliners over, cover again and continue to fry for 1.5 minutes. After the time has elapsed, turn it over again, but for 30 seconds, and then remove it on the sieve.
Step 7
Stuff the finished donuts with a pastry syringe with jam, through the puncture. After 30 minutes, when the Berliner is soaked, serve the finished baked goods to the table.
