Berliner Donuts with Custard and Chocolate Fondant
by Editorial Staff
Delicate and very tasty Berliners – German stuffed donuts. Airy yeast dough with custard inside and chocolate fudge outside. A paradise for those with a sweet tooth.
Ingredients
For donuts:
- Sifted flour – 900 g (maybe less or a little more, see the consistency of the dough)
- Warm milk – 500 ml
- Sugar – 2 tbsp
- Vanilla sugar – 30 g
- Eggs – 2 pcs.
- Live yeast – 45 g
- or dry yeast – 15 g
- Butter (room temperature) – 125 g
- Salt – 1 teaspoon
For the custard:
- Milk – 250 ml
- Egg – 1 pc.
- Butter – 50 g
- Flour – 30 g
- Sugar – 75 g
- Salt – 1 pinch
- Vanilla sugar – 10 g
- Cocoa powder – 1 tbsp
For fondant:
- Chocolate – 250 g
- Cream – 50-100 ml
Directions
- Let’s start with the dough. Crumble yeast, pour warm milk, add 1 tbsp sugar and 4 tbsp flour. Leave on for 30 minutes.
- Add soft butter, 30 g vanilla sugar, 1 teaspoon. salt, 1 tbsp sugar, 2 eggs. Stir the mixture until smooth.
Gradually introduce sifted flour. For kneading dough, I use a stationary mixer with dough hook attachments, but you can manually. Do not add too much flour to avoid clogging the dough. It should be soft, tender, and pliable. Transfer the dough to a large container sprinkled with flour. Sprinkle with flour on top, cover with a lid, a damp towel, or cling film. Leave for proofing for 1-1.5 hours. - While the dough is okay, make a custard. Pour sugar into the milk and warm well. In a separate container, mix egg, flour, and salt. Add some of the hot milk, mix well. All milk does not need to be added right away as the eggs can boil. Add most of the milk, then pour everything back into the saucepan. Cook the cream, stirring constantly until it thickens. Add butter and vanilla sugar. When the cream cools, it will be even thicker. Divide the cream into 2 parts. Add sifted cocoa to one.
Cover the cream with foil and leave to cool. - The dough fits well, we transfer it to the work surface, well dusty with flour, knead the dough a little. Divide into 2 parts. We continue to work with one part, but the second in a bowl, cover with a lid or a towel so that the dough does not wind out. Roll out the dough into a layer 1-1.5 cm thick. Using a glass or saucer, cut out round donuts. Leave it under a towel for proofing for 30 minutes.
- Heat the oil for deep fat. The oil must not smoke or the donuts will burn. Fry donuts on both sides until golden brown.
- After cooling, fill the donuts with cream using a pastry syringe (bag) with a special nozzle. If you don’t have a special syringe, you can carefully cut the donuts on the side and place the cream inside with a teaspoon. For the filling, you can use jam, jam, or jam.
- To prepare the fondant, melt white, black or milk chocolate, add cream. Dip the donuts with cream in the fondant and sprinkle with the decor as desired on top. In the classic version, Berliners are filled with jam and sprinkled with powdered sugar on top.
Enjoy your tea!
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