Jam-filled Berliner doughnuts
Golden yeast doughnuts, rolled in sugar and filled with raspberry jam.
Active time1 h
CookingNot specified
Total3 hResting : 1 h 45 min
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Ingredients
- 100 g unsalted butter
- 125 ml whole milk
- 3 medium eggs
- 300 g raspberry jam
- 510 g plain flour
- 3 l frying oil
- 1 packet of dry yeast for 500 g flour
- 1 tsp fine salt
- 130 g granulated sugar
- 1 packet of vanilla sugar for 500 g flour
Preparation
Melt the butter and add the milk to make a lukewarm mixture. Mix 500 g flour with the yeast, 30 g sugar, vanilla sugar and salt. Crack in 2 eggs. Separate 1 egg and add only the yolk, followed by the butter and milk. Knead until smooth. Cover and leave to rise for about 60 minutes, until doubled in volume.
100 g unsalted butter125 ml whole milk3 medium eggs510 g plain flour1 packet of dry yeast for 500 g flour1 tsp fine salt130 g granulated sugar1 packet of vanilla sugar for 500 g flour- saucepan
- mixing bowl
- stand mixer with dough hook
- tea towel
Dust the worktop with 10 g flour and briefly knead the dough. Roll 1 cm thick and cut out 7 cm rounds. Cover with a tea towel and leave until visibly risen. Pour the oil into a deep saucepan about 26 cm across and heat to 175 °C. Fry the rounds in small batches, turning to brown both sides. Check that a doughnut is cooked through, then drain on kitchen paper.
3 l frying oil- rolling pin
- round cutter
- tea towel
- deep saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
Put 100 g sugar on a plate and roll the doughnuts in it while hot. Let cool slightly. Stir the jam until smooth, put in a piping bag with a filling nozzle and divide between the doughnuts, inserting the nozzle through the side.
300 g raspberry jam- plate
- piping bag
- filling nozzle
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration