Afternoon treat

Berliner jam doughnuts

Yeasted doughnuts, fried until golden and filled with jam, with a thin coating of sugar or a red berry glaze.

Total time
180 min
Budget
Small budget
Difficulty
Moderate
Servings
15 pieces
Berliner jam doughnuts
Berliner doughnuts have Austrian and German origins, made with yeasted dough and fried in oil or fat. Traditionally served on New Year's Eve and Shrove Tuesday, they are also enjoyed all year round. They are filled with marmalade, jam or pastry cream before being coated in sugar or glaze. In this version, the jam is added after frying through the doughnuts' pale band.

Prepare everything

Ingredients

15 pièces

Tick the ingredients you already have.

Doughnuts

Filling

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  • Exotic fruit gift set SignaturePoids - 3 x 210g, Coffret - Prêt à déguster Vary the fillings between mango and passion fruit, banana, vanilla and rum, and pineapple, mango, passion fruit and coconut, to make doughnuts with different flavours.
    Qty: 128,47 €
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Finishing touch

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Red berries (blackberries, raspberries, blackcurrants, redcurrants) SelectionPoids - 210g
    Qty: 19,49 €
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  • Red berry gift set SelectionPoids - 3 x 210g, Coffret - Prêt à déguster Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
Selection total 37,96 €

Step by step

Method

Follow each step in order.

Active preparation
45 min
Cooking
25 min
Resting
110 min

Doughnuts

  1. 1

    Melt the butter in the milk

    Gently heat the milk in a small saucepan with the butter cut into pieces. Stir until the butter melts, then remove from the heat. Let the mixture cool to lukewarm while you prepare the other ingredients.

  2. 2

    Mix and knead the dough

    In a mixing bowl or mixer bowl, combine the dough flour and yeast. Add the sugar, vanilla sugar, salt, whole eggs, egg yolk and rum if using. Pour in the lukewarm milk and butter mixture. Knead with dough hooks, slowly at first and then more vigorously, for approximately 5 minutes, until the dough is smooth.

  3. 3

    Allow the first rise

    Cover the container and leave the dough to rise in a warm, draught-free place until doubled in volume. Allow approximately 1 hour and extend the time if it has not risen enough.

  4. 4

    Shape the doughnuts

    Lightly flour the work surface and briefly knead the dough by hand to release the air. Roll to approximately 1 cm thick, then cut discs approximately 7 cm in diameter. Gather and re-roll the trimmings to continue cutting. Place the doughnuts, spaced apart, on a lightly floured tea towel and cover with a second towel.

  5. 5

    Let the doughnuts rise

    Let the doughnuts rise under the tea towel in a warm place until visibly doubled in volume. Allow approximately 30 minutes, or longer in a cool room.

  6. 6

    Heat the frying oil

    Pour the oil into a fryer or a deep, stable saucepan, leaving enough room for the doughnuts. Heat to 175 °C and check with the thermostat or a thermometer. Prepare a slotted spoon and a plate lined with kitchen paper.

    175 °C
  7. 7

    Fry and drain

    Carefully lower a few doughnuts into the oil at 175 °C without crowding them. Fry until golden for approximately 5 minutes per batch, turning halfway through. Remove with a slotted spoon and drain on kitchen paper. Wait for the oil to return to 175 °C before continuing. Allow approximately 25 minutes of cooking for 15 doughnuts fried three at a time.

    175 °C

Filling

  1. 8

    Fill with jam

    Put the jam into a piping bag fitted with a long, narrow nozzle. As soon as the drained doughnuts can be handled without burning yourself, insert the nozzle into their pale side band and distribute the jam inside.

Finishing touch

  1. 9

    Add the finishing touch

    Sprinkle the doughnuts with caster sugar while still hot, then place on a cooling rack.

  2. 10

    Let cool

    Let the doughnuts cool on the rack before serving. Allow approximately 20 minutes, or longer if they are still hot. For the glazed finish, also wait until the glaze has set.