Berliners: Jelly-filled donuts

Last Saturday we received the latest Saveur magazine issue, featuring the world’s best donuts. On Monday Alfonso decided to try the Berliners recipe which somehow reminded us the Chilean “Berlines”, that came with the German immigrants in the mid 19th century. Even the results weren’t close to our memories, it was a fun process and as always a great cooking experience. He also made a chocolate ganache glaze and classic sugar glaze.

Makes about 2 dozens
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the donut, making a cavity for the jelly.

Ingredients
2 1/4-oz. packages active dry yeast
1 1/2 cups milk heated to 115°F
1 1/2 cups sugar
4 tbsp. unsalted butter, softened, plus more for greasing
1 tbsp. vanilla extract
1 tsp. kosher salt
1 egg, plus 3 yolks
4 3/4 cups (1 lb. 5 oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
2 cups seedless strawberry or plum jam, for filling

Directions
1. Combine yeast and milk in a bowl; let sit until foamy, about 10 minutes. Beat 1/2 cup sugar and butter in a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, vanilla, salt, egg, and yolks; beat until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 1/2 hours.

2. On a lightly floured surface, roll dough into 14″ round about 1/2″ thick. Using a floured 3″ ring cutter, cut dough into 20 rounds, gather and reuse scraps. Transfer rounds to lightly greased parchment paper lined baking sheets, at least 3″ apart. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes.

3. Heat 2″ oil in a 6-qt saucepan until deep-fry thermometer reads 350°F. Using scissors, cut the donuts out of parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to the frying oil). Working in batches, place donuts in oil, paper side-up, using tongs to quickly peel off and discard paper. Cook flipping once, until puffed and golden, 2-3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

4. Place remaining sugar in a large bowl; set aside. Fill a pastry bag fitted with a plain 1/4″ tip with jam. Working with one donut at the time, insert tip about 1/2″ deep into the side of donut, pipe 2-3 tbsp. jam, and toss generously in sugar.

Dark chocolate ganache glaze
Makes about 2 cups
8 oz. dark chocolate, grated
1 cup confectioners’ sugar
1 tsp vanilla extract
1/8 tsp. kosher salt
1 cup heavy cream
1 tbsp. unsalted butter

Mix chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a 1-qt saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick.

The cooking journey begins

Transfer the mixture to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 1/2 hours.

On a lightly floured surface, roll dough into 14″ round about 1/2″ thick.

Using a floured 3″ ring cutter, cut dough into 20 rounds

Transfer rounds to lightly greased parchment paper lined baking sheets, at least 3″ apart.

The lovely aftermath…

The frying begins

The donut holes were a nice snack

  
Piping the berliners with strawberry jam