Particularly popular at carnival and New Year's Eve, this Berlin pastry is available all year round throughout Germany.
Total Time2hrs
Course: cake
Cuisine: Berlin, Germany
Keyword: sweet
Schwierigkeit: Experienced
Servings: 16pieces
Ingredients
300gjam (to taste)
500gwheat flour (type 405)
125mlmilk
2medium eggs
100gbutter or margarine
30gsugar
1packagevanilla sugar
1packagedry baker's yeast
3dropsbitter almond flavouring
1tspsalt
oil for frying
a little sugar to sprinkle
Instructions
Yeast dough
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.
Preparation
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.
Complete
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.