Homemade doughnuts (Berliner)
Instructions
Dissolve the yeast in the lukewarm milk. Knead with the flour, sugar, salt, egg yolks, and butter to form a smooth yeast dough.
Cover the dough and let it rise for 1 hour, until it has risen significantly.
Roll out the dough to about 2 cm thick and cut out circles. Place the dough pieces on a cloth and let them rise for another hour.
Preheat the deep fryer to 170°C. Fry the doughnuts in batches until golden brown (about 2–3 minutes per side). To achieve the typical white ring, fry the first side with the lid closed if possible.
Drain the doughnuts on paper towels and let them cool slightly.
Use a piping bag to fill the sides of the doughnuts with jam. The amount depends on your personal preference and the available space.
Finally, brush with icing (or roll them in sugar while still warm).
Translated with DeepL.com (free version)
Cover the dough and let it rise for 1 hour, until it has risen significantly.
Roll out the dough to about 2 cm thick and cut out circles. Place the dough pieces on a cloth and let them rise for another hour.
Preheat the deep fryer to 170°C. Fry the doughnuts in batches until golden brown (about 2–3 minutes per side). To achieve the typical white ring, fry the first side with the lid closed if possible.
Drain the doughnuts on paper towels and let them cool slightly.
Use a piping bag to fill the sides of the doughnuts with jam. The amount depends on your personal preference and the available space.
Finally, brush with icing (or roll them in sugar while still warm).
Translated with DeepL.com (free version)