Filled Donuts (Berliners)
by Editorial Staff
Cooking delicious donuts stuffed with currant jam. These donuts can also be prepared with any jam, condensed milk, or cream. The combination of airy soft dough and sweet filling will not leave anyone indifferent.
Ingredients
- Flour – 300 g
- Milk – 100 ml
- Sugar – 50 g
- Fresh yeast – 20 g
- or dry yeast – 7 g
- Butter – 50 g
- Egg – 1 pc.
- Vanilla sugar – 5 g
- Salt – 1 g
- Currant jam – 100 ml
- Powdered sugar – 15 g
- Vegetable oil (for frying) – 250 ml
Directions
- We knead the dough. We combine milk, yeast, salt, sugar, and vanilla sugar. We mix.
- Add eggs.
- Pour in melted butter.
- We introduce sifted flour.
- We spread the dough on the table and knead for 5 minutes until smooth. We leave in a warm place for 1.5 hours.
- Put the well-suited dough on a table sprinkled with flour.
- Roll out into a layer about 1 cm thick. Using a cookie mold or a glass, cut out round cakes.
- We shift the cakes to a baking sheet covered with parchment and sprinkled with flour.
- Cover with a towel and leave in a warm place for 30 minutes.
- Gently put the donuts in a saucepan with heated oil and fry on low heat on both sides until golden brown. Put the finished donuts on paper towels to remove excess oil.
- Using a wooden stick or thin knife, make a hole inside the donut.
- We fill donuts with jam using a pastry bag with a round nozzle (the jam should be homogeneous, without pieces of fruit).
- Sprinkle the filled donuts with icing sugar and serve with tea.
Bon Appetit!
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