Berliner

Name: Berliner
Cook time: 160 min
Total time: 160 min
Yield: 12 servings
Cuisine: German
Ingredients: 500g All-purpose Flour, Type 405 if available; 60g Sugar; 7g Instant Dry Yeast; 250ml Whole Milk, lukewarm; 60g Unsalted Butter, softened; 2 Eggs, size M; 1 Egg Yolk; 1/2 tsp Salt, fine; 1 tsp Vanilla Extract, or 8 g vanilla sugar; 1 tsp Lemon Zest, finely grated; 1 tbsp Dark Rum, optional, traditional; 1.5 l Neutral Frying Oil, e.g., sunflower; 300g Jam, raspberry or rosehip (seedless); 1 1/2 tbsp Water, to loosen the jam, if needed; 150g Sugar, fine, granulated

Plush, yeasted Berliners — soft, golden fried buns filled with bright jam and finished in sugar. The dough is enriched with butter, eggs, vanilla and a hint of lemon zest and dark rum for a deeply aromatic, bakery-style treat best enjoyed warm.

Plush, yeasted Berliners — soft, golden fried buns filled with bright jam and finished in sugar. The dough is enriched with butter... Show more

Traditional German Recipe

Health Grade

E+ · Indulgent

Rating

4.2

Time

2 hrs30 min

Price

0,24 €

Calories

406 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Make the dough

In a large bowl, whisk together the all-purpose flour, sugar, instant dry yeast, and fine salt. Add the lukewarm milk, softened butter, eggs, egg yolk, vanilla extract or vanilla sugar, finely grated lemon zest, and, if you want the traditional flavor, dark rum. Stir until a shaggy dough forms, then knead for about 8 to 10 minutes until smooth, elastic, and just slightly tacky.

Proof the dough

Cover the bowl and let the dough rise in a warm, draft-free spot for 60 minutes, or until it looks puffy and about doubled in size.

Shape the rounds

Turn the dough out onto a lightly floured counter, divide it into 12 equal pieces, and shape each piece into a tight ball. Set the balls seam-side down and flatten them very gently with your palm so they look like neat little buns.

Proof again

Arrange the shaped dough pieces on a tray with a little space between them, cover them loosely, and let them rise for 30 minutes until noticeably airy and puffy.

Heat the oil

Pour the neutral frying oil into a deep, heavy pot and heat it to 170° C. Keep a kitchen thermometer in the oil and aim to hold it steady while you fry.

Fry the Berliners

Carefully lower the proofed dough pieces into the hot oil in batches. Fry each batch for 2 minutes, flip them, and fry for 2 minutes more until they're deep golden and have a pale band around the middle, then lift them out and drain on a rack or paper towels.

Fill and coat

If the jam is too stiff to pipe, loosen it with a little water, a teaspoon at a time, until it becomes smooth and pipeable. Roll the Berliners in the granulated sugar while they're still slightly warm, then use a skewer or small knife to poke a hole in the side of each one and pipe in the jam until they feel nicely full.