John Myers
Ingredients for 1 servings:
- 1 ½ kg flour
- 1 liter of milk
- 8 egg yolks
- 100 g yeast
- 125 g butter
- 2 tbsp sugar
- 1 tsp salt
- Flour for the work surface and for processing
- 1 jar of jam (450 g) for the filling, I prefer strawberry jam
- Rapeseed oil or sunflower oil for the deep fryer
- powdered sugar
- Water
- Bitter almond flavor, or another of your choice
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 5 minutes
according to a Polish family recipe, the Berliners are filled before baking
Makes approximately 30 doughnuts. The jam filling goes into the doughnuts before baking. Mix 1/4 liter of lukewarm milk with the yeast and sugar in a large bowl. Add flour until the mixture thickens. Cover with a towel and let rest in a warm place for 25 minutes. Set 1/4 of the milk aside. Melt the butter in a saucepan and add 1/2 liter of milk. After the resting time, add the egg yolk (reserve the egg whites for another use) and the salt to the pre-dough. Gradually add the flour and the butter-milk mixture and knead into a dough. I personally use a wooden spoon for mixing. This allows you to “whip” the dough until it’s nice and airy. Finally, add the remaining milk and flour, if needed, and knead until a smooth dough forms. This dough must rest for another 20 minutes. After this resting time, add a little more flour and knead again. Let the dough rest for another 20 minutes. Place the dough on a floured work surface. Using a wide-mouthed glass, cut out individual dough pieces for the donuts. To fill, place the dough piece in the palm of your hand and make a well. Add 1 teaspoon of jam and then pull up the sides so that the jam is enclosed in the dough. Fry the donuts in a deep fryer at approximately 170-180 degrees Celsius until golden brown, turning once. Then let them cool slightly on kitchen paper. Make a glaze from the powdered sugar, baking flavoring, and water and spread it over the donuts.
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