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In the Ruhr area, in the Sauerland and on the Lower Rhine one still finds the outdated names Berliner Ballen.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.
Place 500 g sifted flour in a large bowl and mix in a packet of dry yeast.
Add 5 egg yolks, 100 g icing sugar, 100 g soft butter and 250 ml lukewarm milk, 2 sachets of vanilla sugar, lemon squeegee from one lemon and 1/2 teaspoon salt and mix to a smooth dough.
Mix the ingredients for sweet yeast dough with the kneading hooks from the kitchen appliance to a smooth dough. Then put the dough in the oven and let it rise for 50-60 minutes covered with a kitchen towel at top/bottom heat.
The yeast dough doubles its volume by “letting go”. The yeast dough is now ready to roll out and cut out.
Roll out the yeast dough to a thickness of approx. 1 cm and cut it out.
Add jam to the dough. You can also fill the doughnuts later with a syringe, this time I will show you the variant of direct filling.
Seal the dough pieces with jam with another dough piece and squeeze the sides together.
Place the filled dough pieces on a floured baking tray, cover with a kitchen towel and bake for another 30 minutes at 35°C top/bottom heat.
Bake the doughnut dough pieces in hot fat at 165-170°C. Rapeseed oil, sunflower oil, coconut fat are suitable.
Don’t forget to turn the doughnuts in the hot fat! So bake the doughnuts evenly.
Place the freshly baked doughnuts on kitchen paper, then arrange on plates or plates and sprinkle with icing sugar. The doughnuts filled according to these instructions before baking have no white edges due to their weight. If you insist on the white edge of the doughnuts, bake the doughnuts without the filling and, after baking the doughnuts, sharpen the filling with a syringe.
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.
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Doughnut recipe with step by step instructions. Make your own Berlin pancakes, fantastic carnival doughnuts. A recipe by chef Thomas Sixt.
800gvegetable oilrapeseed oil, coconut fat or sunflower oil
2tbsiced sugarfor 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.
4. Calories Doughnuts, the Nutritional Values at a Glance
Amount Per Serving
Calories 888Calories from Fat 684
% Daily Value*
Total Fat 76g117%
Saturated Fat 14g70%
Polyunsaturated Fat 34g
Monounsaturated Fat 25g
Total Carbohydrates 47g16%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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I am Thomas and show you on this website great recipes to cook yourself.