Filled Donuts (or doughnuts?) for #cakefriday week 7/2013

Hi guys!

In Germany we have the tradition of filled donuts called Berliner or Krapfen that originally were designed as a high calorie food before starting the fasting period centuries ago.

These donuts are very popular and come with different forstings and fillings. The classic filling is strawberry or apricot jam and spinkled with sugar. But there are wonderful creations out there. My fave is a lemony version filled with lemon curd/ pudding and a lemon glaze. Unfortunately, our local baker doesn’t make them anymore

I was eager to try making my Berliner last week before starting a fasting period. I went for a almond pudding option with roasted almonds and a little sugar glaze.

I made a very simple yeast dough for my doughnuts. It takes some time because there are several waiting periods when the dough rises. But there more time the better the dough.

Recipe for about 15-18 donuts

3 cups flour
2 eggs
1/2 cup sugar
40g fresh yeast
salt
1.5 cups warm milk

1.5 liters of veggie oil for frying

Warm up the milk in your micro wave or on the stove. It should be about 90-100°F.
Sift flour into a large mixing bowl. Add sugar, salt and eggs.

Spinkle the yeast into the milk and dissolve it. Add to the flour and mix all ingredients. The the dough rise in a warm place for about 30 minutes.

After the first proofing session knead the dough. You may need to add some more flour if the dough is too soft.

The form little dough balls (mine weighed about 60-70 gramms). You can form your portions a large as you’d like but it’s imortant to form equal portion sizes to have similar cooking times.

The your doughnuts proof for another 30-45 minutes (they can double their size).

After proofing!

Take a medium pot and turn it into a little homemade fryer. Be careful with the hot fat though! Heat up the oil and fry the doughnuts for about 2-3 minutes on each side (depending on size) or until golden brown.

Take them out of the fat and let them rest on some paper towels that will take off access fat.

You can fill your doughnuts with any kind of pudding or jelly/ marmelade.
After filling them using a piping bag with a fine tip you can garnish them with frosting, hot chocolate or any type of glaze and dip them in a fun topping.
I toasted some crushed almonds in a non-sticking pan and made a little glaze using powdered sugar and water. I first dipped my filled pastry in the glaze and then into the almonds. Voilà!

For a filling you can make your own homemade pudding:

2 cups milk
1/4 cup sugar (or a little sweetener to substitute the sugar)
2 tbl spoons starch
vanilla or almond extract

Bring 1.5 cups of milk to a boil and add sugar or sweetener. Dissolve the starch in the remaining cold milk. Whisk in the starch and keep stiring till on low heat until pudding thickens up. Add the flavor extract and let it cool completely. Whisk the pudding again before piping it into your doughnuts.

This recipe might make more filling as needed. But it’s a yummy treat after a good baking session!