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CRISPY, CREAMY BERLINER DOUGHNUTS

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| Servings: 12 big doughnuts

CRISPY, CREAMY BERLINER DOUGHNUTS

  • Doughnut:
  • 15 ml (or just one sachet) instant yeast
  • 375 ml (1.5 cups) room temp full cream milk
  • 750 ml (420 g or 3 cups) cake flour, or bread flour (I used cake, was fine)
  • 190 ml (105 g or ¾ cup) all purpose or cake flour
  • 62 ml (30 g or ¼ cup) sugar
  • pinch of nutmeg (1/8 teaspoon)
  • 7.5 ml (1.5 teaspoon) salt (use half if using salted butter)
  • 1 large egg
  • 5 ml vanilla extract
  • 114 g (90 ml or 6 tablespoons) soft butter

In the bowl of a stand mixer with paddle attachment, combine yeast and milk with a few tablespoons of flour, mix well and let stand 10 minutes until you see bubbles. Now you know your yeast is alive.
Sift together both flours, sugar, salt and a pinch of nutmeg, add to yeast mix and slow beat until combined. Mix egg and vanilla and add, mix until combined, then add butter. Increase the speed and mix/knead for 5 minutes (10 minutes by hand, 3 minutes by Thermomix) until it pulls itself away from the sides of the bowl. It should feel smooth and just the tiniest bit sticky.

Form into a ball in a large greased (stainless steel if you have it) bowl. Let proof in a warm, draft free area (so rondom 40°C) until almost tripled in size – 45 – 60 minutes. Turn out on a floured surface (yeah right, I prefer 2 sheets of baking paper, works best) Using a rolling pin, roll out to exactly 1.25cm (half inch for old schools). Cut with a 10 cm round, then cut holes with a 3 cm cutter or anything you have that can do the job.

The recipe states to bake directly, however I let mine rise for another 20 minutes on baking paper squares cut to just bigger. You will see why. Heat your oil to 350°F (176°C) for optimal baking, and keep it at that temperature. Nice if you have a sugar/oil thermometer that you can use. Now take the doughnut and add to oil, baking paper side up. In a few seconds you will be able to peel it off. This helps keeping the shape of your doughnut. The oil should bubble, if not it is too cold. Fry and drain on kitchen paper.
COOL COMPLETELY before glazing.
If you feel heat from the doughnut with your hand, it will melt the glaze.

  • Glaze:
  • 30 ml whole milk (water can be subbed)
  • 5 ml vanilla
  • 250 ml (150 g or 1 cup) fine pure icing sugar (not the stuff with maizena added)

In a medium bowl, whisk together until smooth. Use immediately. Dunk a doughnut into the mix, let drip off and put on a baking plate to set. Do the next one. You may need a double amount of glaze for the above recipe.

Variations:
For a much richer glaze, omit 15 ml or 1 tablespoon milk or water, and add 2 tablespoons (30 ml) melted butter.
Add 10 sprigs of thyme, strain after mixing to remove thyme. (use with original or butter glaze)
Add 10 sprigs of lavender, strain out solids prior to use. (use with original or butter glaze)

Recipe posted by Kiti de Jager

Stephanie Kohrs Ferreira:
Vandag was bak en brou eksperiment dag.

  • My Glaze:
  • 30 ml lemon juice
  • 30 ml water
  • 195 g icing sugar

I had to add a splash of vanilla essence as it was too sour for our taste. Next time I would rather add only 5 ml lemon juice and half the liquid.

Photo: Stephanie Kohrs Ferreira

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