Keep oil temperature stable
After each serving, wait briefly until the oil reaches 170 ° C. Too cool fat is absorbed into the dough, too hot the berlin browns before cooking completely.
German Recipe
Jam-filled Berliners
For evenly airy berlins, a soft, well kneaded yeast dough is put to the ferment twice. The dough pieces bake at controlled oil temperature and are only then filled with jam.
Total time
2 hr 30 min
Calories
350 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Airy Berliners with red fruit filling
In Berlin, they are simply called pancakes, while elsewhere the same pastry is called Berliner, Krapfen or Kreppel. Crucial are an elastic yeast dough, sufficient rest time and around 170 ° C hot frying oil. Thus, the dough pieces cook to the middle without becoming too dark or greasy on the outside.
German Recipes
Recipe
Jam-filled Berliners
Berlin pancakes are loosely risen dough balls, fried until golden brown, filled with red jam and finely sugared.
Ingredients
12 servings
Method
-
1
Add yeast milk
Dissolve yeast in the lukewarm milk and mix with 1 tsp sugar and 2 tbsp flour. Cover and let stand for 10 minutes until small bubbles appear.
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2
Knead the dough thoroughly
Add the remaining flour, sugar, butter, eggs, vanilla sugar, salt and lemon zest to the yeast milk and knead for 8 to 10 minutes until smooth and detached from the bowl.
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3
First Gare
Form the dough into a ball, cover and let rise in a warm place for about 60 minutes, roughly doubling its volume.
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4
Shape dough pieces
Degas the dough briefly, divide it into twelve pieces weighing about 75 g and grind each piece tightly round on an unfloured surface. Place it on baking paper and let it rise covered for a further 30 minutes.
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5
Deep fry at 170 degrees.
Heat oil in a large saucepan to 170 ° C. Place at most three pieces of dough each with the top side down, cover for about 2 minutes and then fry them open until golden brown for 2 minutes after turning.
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6
Filling and dusting
Lift out the berlin with a ladle and drain on a wire rack over kitchen paper. Put the jam in a piping bag with filling nozzle, spray it on the side and dust the lukewarm pastry with icing sugar.
Kitchen know-how
Tips for Jam-filled Berliners
Appear tightly round
A smooth dough skin keeps the fermentation gases inside. Pull the pieces over the work surface with circular movements without using much flour in addition.
Variations
How to adapt this recipe
Replace the smooth red jam with finely stirred plum jam. A small pinch of cinnamon goes well with this stronger filling.
Stir 150 g icing sugar with 2 to 3 tbsp lemon juice until thick and glaze the cooled berries thinly. Keep the jam as in the basic recipe.
Nutrition per serving
350kcal
48.0 gCarbohydrates
6.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Jam-filled Berliners
The well-risen dough floats high in fat. Its centre does not touch the oil completely on any side and therefore remains visible as a light ring.
At a lower temperature, the Berliners absorb more fat, but at a much higher temperature they turn dark on the outside before the dough is cooked inside.
The cleanest way is with a narrow spout. Alternatively, cut a pocket on the side with a small knife and fill the jam with a small piping bag.
Yes. Use only 10 g of fresh yeast, cool the dough immediately covered and the next morning, shape and let rise until visible enlargement.
They taste best on the day of deep-frying. Unfilled, completely cooled Berliners can be frozen and freshened up briefly at low oven heat after defrosting.
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