These German-style doughnuts are a real treat, and making them at home is easier than you might think! With a soft and fluffy texture on the inside and a crispy exterior, they’re sure to become a favorite. Plus, we’ll fill them with a delicious vanilla cream for an extra special touch.
German Jam Doughnuts
Ingredients
- 220 ml warm milk
- 500 grams flour
- 3 tablespoons sugar
- 10 grams instant yeast or 20 grams fresh yeast
- 75 grams butter (at room temperature)
- 1 teaspoon salt
- 1 packet vanilla sugar
- 1 whole egg
- 1 egg yolk
- For the filling:
- 3 tablespoons sugar
- 1 heaping tablespoon cornstarch
- 2 egg yolks
- a pinch of salt
- 360 ml milk
- 1 vanilla bean or vanilla sugar
- 25 grams butter
- Frying:
- Vegetable oil
Instructions
For the filling: Mix egg yolks, sugar, cornstarch, and salt. Split the vanilla bean, scrape out the seeds. Heat milk and vanilla in a pot, then slowly add the egg mixture while stirring constantly. Cook until thickened, then add butter.
For the Berliner dough: Mix all ingredients except butter in a bowl for about 5 minutes. Add butter in pieces and knead for another 10 minutes. Cover and let it rise for 1 hour. Line a baking sheet with parchment paper and sprinkle with flour. Divide the dough into mandarin-sized balls (about 50 grams each) and roll them. Place them on the prepared baking sheet, leaving space between each. Press lightly on top and let them rise for another 30 minutes. Heat enough vegetable oil in a wide pan. After heating, reduce the heat slightly. Fry the doughnuts in the oil for about 2 minutes on each side. Place the cooked Berliners on a plate lined with kitchen towels to drain excess oil. Pipe the filling into the Berliners using a piping bag, then coat them in sugar
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