What do you prefer to drink tea with? With sandwiches? With cookies? Sweets? They don’t argue about tastes, but there is a dessert that will appeal to the vast majority of people. These are Berlin donuts - tender, sweet and fragrant. In the cold season they can be bought at any bakery or bakery Germany. By calorie content, such donuts are simply "mega-weighty", but it is impossible to resist their taste. If you find them in your city is problematic, then it is quite realistic to cook at home.
Visual review
Berlin donuts look like donuts, fried in oil and sprinkled with powdered sugar. Inside each, after cooking, jam is poured. Donuts are especially active in February, when Germany celebrates the departure of winter. At this time, the assortment of sweets is simply impressive, but in any other period on the shelves you can find a fresh classic version. But what are the Berlin donuts in the base variety? These are slightly flattened round cakes with strawberry-raspberry jam. A donut is sprinkled with powder on top. It tastes tender, literally melting in your mouth.
During the carnival, eyes run wide from the wealth of choice. On the shelves there are always donuts with chocolate, egg liqueur, vanilla, nougat, tiramisu. Almond petals, drops, coconut flakes can be used as decorations.
Where did the name come from?
In general, "Berliner" is a resident of Berlin translated from German. Therefore, in the capital, a donut cannot have such a name. They call him “pancake”, although he does not look like a pancake at all. In different cities of the country, donuts are called "balls", "buns" and just pastries in butter.
There is a mention in history that Berlin donuts appeared in 1756 when a Berlin culinary officer serving in the army of Frederick the Great decided to bake buns in the form of cannonballs. But the stove was not there, and the cook was content with open fire and a frying pan. It turned out so tasty that the whole of Germany got hooked.
But the buns fried on fire baked back in the days of the ancient Romans, but they became a delicacy with the light hand of a skilled chef.
They began to add confiture to donuts much later, but it is not known who invented it.
Donut classification
On a territorial basis, Berliner donuts can vary, and in each part of the country dessert is served with a certain filling. In Swabia and Franconia, rosehip jam is held in high esteem, and in South Tyrol and Bavaria they are more fond of apricot. Gentle custard and vanilla creams are used in the north of the country, but you can always find Berliners with cherry and fruit jams sprinkled with powdered sugar. Although the traditional version involves strawberry-raspberry jam, there are original options - with creamy fillings. Donuts themselves will need flour, a couple of eggs, warm milk, sugar, butter or margarine, yeast, vanillin and salt. But they are experimenting with filling in different parts of the country. For example, you can take boiled condensed milk, butter, vanilla sugar and cognac. For the second version of the filling, you need starch, milk, sugar, butter.
Cooking Donuts
Berliners are made from sweet yeast dough. You can cook it at home, manually or through kitchen appliances. So, we begin to prepare the Berliners!
The recipe involves the use of milk and butter. First of all, we combine these products and heat on the stove. Now mix the flour and yeast, add sugar, salt, vanillin and eggs. Combine the dough with warm milk and beat with a mixer. When the dough rises, it must be divided into pieces and form balls. While the balls swell on a flat surface, heat the pan and pour oil over it. There should be a lot of the latter so that the balls float in it. When the butter begins to squirm, you need to throw balls into it and fry until the lumps turn golden. You need to remove them on paper napkins to remove excess fat. So the Berliners are ready. The recipe suggests the presence of a filling, which means that you can not do without a confectionery syringe. With this tool, jam is poured inside. And then still warm donuts need to be dipped in powdered sugar.
On kefir
If the fat milk in the recipe does not combine with the principles of your diet, then you can cook the Berlin donut on kefir. There will be no loss in taste, on the contrary, with such a basis, baking will be softer and more magnificent. Kefir at room temperature should be combined with eggs, sugar and salt. Everything needs to be thoroughly mixed, add soda and vegetable oil. For fluff, sift the flour through a sieve, and then add to the total mass. Now you can knead the dough, which should turn out smooth and not sticky to your hands. Divide the dough into several parts and roll each into a layer. Now cut circles in the layer with a regular mug and make a hollow inside each one with a glass. Prepare the pan, pour oil on it, heat it and put the donuts. You need to fry on both sides, and then remove on a plate and sprinkle with powdered sugar.
Adaptation to the Russian mentality
The Berliner donut recipe with filling can be slightly modified with an eye to your favorite foods. Make dough with ground cinnamon, cane sugar and vanilla extract. In the meantime, peel the three medium apples and grate them. Stir in the grated apples into the dough. Bake the donuts until they turn golden. It will take a little over a quarter of an hour. It’s time to prepare the filler. To do this, prepare milk and toffee. They must be combined and heated in a microwave until completely dissolved. Fill the finished donuts with caramel and sprinkle with powdered sugar. Bon Appetit!