Berliner Doughnuts

Berliners are big, fluffy German yeast doughnuts, deep-fried and filled with boiled condensed milk. The dough rises twice, which gives the crumb its light, airy texture. I recommend making these at least once in a while - you won't regret it, enjoy!

Berliner Doughnuts

Fluffy German yeast doughnuts called Berliners, deep-fried and filled with boiled condensed milk.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rising time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 8 doughnuts

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 250-350 g flour
• 125 ml milk
• 32 g butter
• 1 egg
• 11 g fresh yeast
• 1 tsp sugar
• salt pinch
• vanillin pinch
• 300 g boiled condensed milk
• powdered sugar for dusting
• vegetable oil for frying

Method

 

1. Make the starter: combine warm milk, yeast, and sugar in a bowl, stir, and let sit for 10-15 minutes until the yeast is bubbly and a foam cap has formed.
2. Sift 250 g of flour into the starter, add salt, vanillin, the beaten egg, and softened butter. Stir with a spoon, then gradually add the remaining flour and knead the dough.
3. Shape the dough into a ball and set it in a warm spot for 1-1.5 hours to rise well.
4. Turn the dough onto a floured surface and roll it out to 1 cm thick. Cut out rounds with an 8 cm glass, cover with plastic wrap, and let proof for another hour.
5. Heat the vegetable oil well in a pot and fry the doughnuts on both sides until golden. Place on paper towels to drain excess oil, and let cool completely.
6. Fill the cooled doughnuts with boiled condensed milk and dust with powdered sugar - ready to enjoy!
   

Notes

Add the flour gradually: the dough should stay soft - dough packed with too much flour makes for dense doughnuts.

Tips

• You can swap the filling for jam, custard, or chocolate spread.
• The frying oil needs to be well heated, otherwise the doughnuts will soak up too much fat.