Berliner: The Classic German Donut
Berliner, Krapfen, Kreppel, Pfannkuchen... there are way too many words to describe the perfection that a German donut is. Fluffy, deep-fried, powdered sugar drenched and usually filled with jam!
Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold). In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour. Divide the dough up into equal pieces (best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel). Preheat frying oil (I used safflower oil) to 160°C/320°F and bake in batches (you will want the donuts to be able to swim on the surface) for about 5 minutes or until golden on the outside (flipping once). Fill each Berliner with your favorite jam using a decorating bag and filling tip and dust with powdered sugar. I also LOVE filling them with plum butter! So lecker!
Calories: 322kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 78mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg