Berliners call it Pfannkuchen, for everyone else it is a Berliner or a Krapfen for southern Germany. This is a yeast piece that is baked floating in the simmering fat on both sides. This is followed by a filling with a fruit spread or plum jam. Finally, cover the pastry with sugar or icing.
On New Year’s Eve, the filling of individual specimens may also consist of mustard.
The preparation comes from a Berlin baker who didn’t have many options available to him during combat duty in WWI. So he shaped the yeast dough into a “cannonball” and, lacking an oven, threw it into simmering fat. This was in a large pan.
That is why these pieces of dough are called “Pfannkuchen” in Berlin. For other regions they are just “Berliners”.
The “pancakes” from other parts of the country are called “Eierkuchen” in Berlin.
Recipe Pfannkuchen, Berliner, Krapfen
Ingredients & Shopping list
- 300 g jam (to taste)
- 500 g wheat flour (type 405)
- 125 ml milk
- 2 medium eggs
- 100 g butter or margarine
- 30 g sugar
- 1 package vanilla sugar
- 1 package dry baker's yeast
- 3 drops bitter almond flavouring
- 1 tsp salt
- oil for frying
- a little sugar to sprinkle
- Heat the milk in a small saucepan and melt the butter in it.
- Sift the flour into a mixing bowl and mix thoroughly with the yeast. Add remaining ingredients and warm milk-fat mixture.
- Mix everything together briefly with a hand mixer on low speed, then mix on high speed for about 5 minutes until smooth.
- Cover the dough and let it rise in a warm place until it has visibly increased in size. That's about 60 minutes.
- In the meantime, heat the vegetable oil in a pot to about 180°C.
- Dust the dough lightly with flour, remove from the bowl and knead again briefly on the work surface.
- Divide the dough into 16 equal pieces. Roll each piece of dough into balls. Make sure that the dough has no cracks.
- Place the dough pieces in batches, top side down, into the simmering cooking fat, bake until golden brown on both sides, remove with a slotted spoon and drain well on kitchen paper.
- Turn the doughnuts/pancakes in sugar while still hot and leave to cool on a kitchen rack.
- Filling: Pass the jam through a sieve and fill into a piping bag with a nozzle or a pastry syringe.
- Inject some filling into the sides of each Berliner through the light edge.
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