Mini-Berliner with raspberry jam/ jelly donuts German recipe #38 德國甜甜圈

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

fruit jam

🥗Healthier: fruit puree

💰Cheaper: store-brand jam

Fruit puree reduces added sugars while maintaining flavor.

Dilute 7g of dry yeast in 125ml of lukewarm milk and add half tablespoon of sugar to feed the yeast.

Take 500g of all-purpose flour, dig a well in the middle, and pour in the yeast mixture.

Mix the flour and liquid with hands until the flour absorbs all the liquid.

Cover the mixture with a kitchen towel and let it rest for about 15 minutes.

Warm 75g of butter in the microwave until fluid and let it cool to lukewarm.

Pour the melted butter into the rested dry ingredients and crack in 2 whole eggs.

Add the remaining sugar and knead the dough with a kneading hook until smooth and not sticking to the bowl.

Season the dough with a pinch of salt and knead again to achieve the desired consistency.

Sprinkle a bit of flour and knead the dough by hand until soft and smooth on the surface.

Cover the dough with a kitchen towel and let it rest in a warm place for at least 45 minutes until doubled in size.

Knead the dough thoroughly to release air, then flatten it to about 1cm thick.

Cut out circles with a dough cutter about 6cm in diameter.

Lay the dough circles on baking paper, cover with a kitchen towel, and let them rest for at least 30 minutes until doubled in size.

Pour about 1 liter of vegetable oil into a medium pot and heat it on high, then turn to low heat.

Wait for large bubbles in the oil to indicate it's ready, then cook each Berliner for a couple of minutes on each side until golden brown.

Flip the Berliners once they are golden brown on one side, and consider a double fry for even color.

Transfer the cooked Berliners onto a kitchen towel to remove excess oil.

Pipe raspberry jam into each Berliner while they are still warm.

Sprinkle powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens