Berlin donuts: the recipe and the secret of their splendor

What do you prefer to drink tea with? With sandwiches? With cookies? Sweets? On the tastes do not argue, but there is a dessert, which will appeal to the vast majority of people. These are Berlin donuts - tender, sweet and fragrant. In the cold season, they can be bought at any bakery or bakery in Germany. On caloric content, such donuts are simply "mega-waxed", but it is impossible to resist their taste. If you find them in your city is problematic, then it is quite realistic to cook at home.

Visual overview

Berlin donuts resemble on the form of fried, fried in oil and sprinkled with powdered sugar. Inside of everyone after cooking jam is poured in. Particularly active donuts are bought up in February, when in Germany they celebrate the departure of winter. At this time the assortment of sweets is simply impressive, but in any other period on the shelves you can find a fresh classic version. And what about Berlin donuts in the basic variety? This is a little flattened round pyshechki with strawberry-raspberry jam. The donut is powdered from above. It tastes delicious, literally melting in the mouth.

During carnival, eyes run away from a wealth of choice. On the shelves there are always donuts with chocolate, egg liqueur, vanilla, nougat, tiramisu. As decoration, almond petals, drops, coconut chips can be used.

Where did the name come from?

In general, "berliner" - this is a resident of Berlin in translation from German. Therefore in the capital donut can not have such a name. There he is called "pancake", although he does not look like a pancake. In different cities of the country, donuts are called "balls", "buns" and simply baked in oil.

In history, there is a mention that the Berlin donuts appeared in 1756, when a Berlin cook, serving in the army of Frederick the Great, decided to bake buns in the form of cannonballs. But the oven was not there, and the cook was content with open fire and a frying pan. It turned out so delicious that all of Germany "sat down".

But fried buns on fire baked even in the time of the ancient Romans, but they became delicacy just with the light hand of the skilful chef.

To add confiture to donuts became much later, but who invented it is unknown.

Classification of donuts

On a territorial basis, doner-berliners can vary, and in each part of the country a dessert is served with a certain filling. In Swabia and Franconia, jam is in high esteem, while in South Tyrol and Bavaria, apricot is more popular. Delicate custard and vanilla creams are used in the north of the country, but always and everywhere you can find berliners with cherry and fruit jams sprinkled with powdered sugar. Although the traditional version suggests a strawberry-raspberry jam, there are original varieties - with cream fillings. For donuts themselves, you need flour, a couple of eggs, warm milk, sugar, butter or margarine, yeast, vanillin and salt. But with the filling in different parts of the country are experimenting. For example, you can take boiled condensed milk, butter, vanilla sugar and cognac. For the second variant of the filling you will need starch, milk, sugar, butter.

Preparing donuts

Berliners are obtained from a sweet yeast dough. You can prepare it at home, manually or through kitchen appliances. So, let's start preparing berlinery!

The recipe assumes the use of milk and butter. First of all, we connect these products and reheat them on the stove. Now mix flour and yeast, add sugar, salt, vanillin and eggs. We combine the dough with warm milk and whisk with a mixer. When the dough rises, it needs to be divided into pieces and shaped balls. While the balls swell on a flat surface, heat the frying pan and fill it with oil. The last should be a lot, so that the balls floated in it. When the oil begins to grind, you need to throw balls into it and fry until the puffs become golden. Remove them on paper napkins to remove excess fat. So the Berliners are ready. The recipe assumes the presence of a filling, which means that you can not do without a confectionery syringe. With this tool, jam is poured inside. And then even warm donuts should be dipped in powdered sugar.

On yogurt

If the fat milk in the recipe does not combine with the principles of your diet, then you can prepare a Berlin donut on kefir. In taste there will be no loss, on the contrary, with such a foundation, the baking will be more gentle and lush. Kefir at room temperature must be combined with eggs, sugar and salt. All must be mixed thoroughly, add soda and vegetable oil. For splendor, sift the flour through a sieve, and then add to the total mass. Now you can knead the dough, which should turn out smooth and not sticking to the hands. Cut the dough into several pieces and roll each into a layer. Now, with an ordinary mug, cut out the circles in the layer and inside each make a groove with a glass. Prepare a frying pan, pour oil on it, warm it up and lay out donuts. To fry it is necessary from two sides, and then to take out on a plate and to pour sugar powder.

Adaptation to the Russian mentality

A recipe for Berlin donuts with a filling can be slightly refined with an eye on the foods you love. Make the dough with the addition of ground cinnamon, cane sugar and vanilla extract. Meanwhile, peel three medium-sized apples and grate them. Stir the grated apples into the dough. Bake donuts until they turn golden. This will take a little over a quarter of an hour. It's time to start preparing the filler. To do this, you need to prepare milk and toffee. They must be combined and heated in a microwave oven until completely dissolved. Finished donuts fill the caramel and sprinkle with powdered sugar. Bon Appetit!