Here I show you my Doughnut recipe. Make your own doughnuts? Preparing Berlin pancakes?
In this article with step by step photos you will learn how to bake your own doughnuts.
1. Information on Doughnuts
In Berlin the doughnut is called Berliner Pfannkuchen or in short: Berliner. Pancakes in East Germany are generally understood to be doughnuts made from sweet yeast dough in floating fat.
In Austria and Tyrol, as well as in Southern Germany, the doughnuts are also known as carnival doughnuts.
In Hessen the sweet bales are called: Crab or crepe.
In the Ruhr area, in the Sauerland and on the Lower Rhine one still finds the outdated names Berliner Ballen.
In Baden-Württemberg, the Palatinate and Saarland, doughnuts are also called carnival cakes.
Definition of doughnut: The doughnut is a boiling pastry about the size of a fist made of sweet yeast dough. The doughnut is baked floating in fat. The doughnut filling consists of jam. Sometimes the doughnuts are covered with glaze, but mostly powdered with icing sugar.
2. Make your own Doughnuts
The ingredients for my doughnut recipe can be found below in the recipe. To make it easier for you, I have added the quantities in the step-by-step photos.
3. Recipe Doughnuts
You can also glaze your doughnuts with sugar. Recipe sugar glaze for doughnuts: Mix 150 g icing sugar with 2-2.5 tbsp water or lemon juice or lime juice.
Dip the cooled doughnuts into the sugar glaze or brush with a brush.
- 500 g flour flour freshly sieved
- 1 packet dry yeast
- 5 pc egg yolks
- 100 g icing sugar
- 100 g Butter soft butter
- 250 ml milk luke warm
- 1 packet vanilla sugar You can also use 2 pck.!
- 1 pc lemon fein abreiben
- 1/2 tsp salt
- 1 tbs Rum
- 50-80 g jam use apricot jam or berry fruit jam
- 800 g vegetable oil rapeseed oil, coconut fat or sunflower oil
- 2 tbs iced sugar for sprinkling the doughnuts
- Sieve the flour into a bowl and mix with the dry yeast.
- Add the egg yolks, icing sugar, soft butter and lukewarm milk, vanilla sugar, lemon grater and salt and knead into a smooth dough using a food processor.
- Cover the dough with a kitchen towel and let it rise in the oven at 35 degrees Celsius top/bottom heat for about an hour.
- Mix the jam with the rum and make ready for filling.
- Knead the risen yeast dough with floured hands and roll it out to a thickness of 5-10 mm on a floured work surface.
- Use a cutter to cut out round dough pieces. Place 1 teaspoon of the prepared jam in the middle of each half of the dough.
- Place the other dough pieces on top of the dough pieces covered with jam and press them together well at the sides.
- Place the stuffed doughnut dough pieces at a sufficient distance on a floured baking tray with baking paper. Let the stuffed doughnuts rise again in the oven at 35°C for 30 minutes to an hour. The doughnuts should double in volume.
- Heat the vegetable oil to 170°C in a pot. Fry the raw doughnuts bit by bit, on each side for about two to three minutes.
- After baking, place the doughnuts on kitchen paper and drain briefly.
- Serve the cooled doughnuts sprinkled with icing sugar/dust sugar.