Donuts Berliners

To prepare a yeast dough for our berliner donuts, we will need the following ingredients: wheat flour of the highest grade, milk of any fat content (I have 2.5%), chicken egg and egg yolk, sugar and vanilla sugar, butter, salt and high -speed yeast (I will write about yeast a little lower). As a filler for ready -made donuts, you can use absolutely any jam, jam, jelly, custard, chocolate paste — that the soul wishes. I had a home -made strawberry jam by order of my family. In addition, the deep fry can not do without refined vegetable (I have sunflower) oil — it needs a lot.

Let's start cooking berliners with yeast dough. In the suitable dishes, we sift the wheat flour of the highest grade. About yeast: it is not necessary to take precisely fast -acting ones — just dry are perfect (also 5 grams — this is a teaspoon with a hill) or pressed (it is needed 3 times more, that is, 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it. Since I used fast -acting, I added them immediately to the flour, which I pre -sought twice. We put 50 grams of sugar there, a teaspoon of vanilla sugar (can be replaced with a pinch of vanillin) and a quarter of a teaspoon of small salt. We mix everything well so that dry ingredients are evenly distributed along the mixture.

We make a recess in the center and pour warm (not hot, namely pleasant warm) milk into it. We also break one medium-sized chicken (45-50 grams) and one egg yolk (protein can be safely frozen, and then used as fresh). Mix everything with your hand or spoon so that the flour is moistened.

When you get such flour lumps, you can introduce melted, slightly warm butter (50 grams). As an option, the oil can be very soft — take it out of the refrigerator in advance. We begin the knead of the dough with our hands or with the help of dough (bread makers).

To knead this butter of the yeast dough for quite a long time — at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should not be too sticky — such a yeast dough holds its shape perfectly, it is elastic and elastic. In the process of kneading, you may need a little more or slightly less flour than I indicated in the ingredients — it depends on its humidity. We roll up the dough into the ball and leave it in a bowl (I am always my dishes in which the dough roams — I just do not like dirty). We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no berliners.

After 1 hour, yeast dough is well suited — it will grow in volume at least 2 times (I have even more).

We crush it, round it and again from heat for 1 hour.

For the second time, the yeast dough will grow even more — exactly 3 times. By the way, I want to talk a little about the time of fermentation of the yeast dough and the proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be given to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe was needed. +/- 10-15 minutes- quite acceptable deviation, the entire time of fermentation of the yeast test depends on many factors. Freshness (and as a result of activity) of yeast, the quality of flour, the temperature in the room, the amount of dough — this all affects the time of fermentation and proofing. Therefore, never clearly follow these recommendations — you must feel the dough, understand what he needs and then you will cook it purely intuitively.

We move on to forming future donuts. There may be several options for how to do it. First of all, you can roll out the dough into a layer, and then cut round blanks from it with a glass or molding ring. But I don’t really like this method, so I propose to immediately divide all the dough into small pieces of preferably the same size. If there are kitchen scales, just wonderful. I got 14 pieces, weighing about 52-54 grams each. The dough is practically not sticky, so the additional amount of flour for the buffer is needed very little. We round each piece of dough and roll into a ball.

We do this as follows: we slightly sprinkle a piece of the dough with wheat flour so that it is not linked to the hands. Then we beat off the dough into a cake several times with your palm to remove excess air — in ready -made donuts, there are useless pores. If you have little experience in working with yeast dough and the molding of the blanks takes a lot of time, cover the rest of the dough dough with cling film so that they do not be swollen and not covered with a crust.

Now round the workpiece — pull the dough from the edges to the center, pressing with your fingers so that it does not spread back. We chop the seam well so that the workpieces do not deform during the proofing process.

We turn the ball of dough with a seam down and round the future berliners. It is quite difficult for me to show the process without video, but I will try to describe. We squeeze the work palm, spreading our fingers, as if holding a large orange. Cover the workpiece with the palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we, as it were, slightly bend the dough inward with 4 fingers, but without pressure.

Thus, we roll up all 14 (or how much you get) blanks for donuts. They turn out so neat and smooth.

Next, you need to flatten the balls so that they become quite flat — also with the help of a palm. Only not very thinly — about 1-1.5 centimeters in height.

We cover the workpieces with a light towel made of natural fabric or cling film. We leave in a warm place for 35-40 minutes.

During this time, the dough will stand out and the blanks will be rounded — it's time to fry them in fruit.

To do this, in advance (10 minutes before frying) we take a suitable dish (I have a deep pan with a diameter of 26 centimeters) and pour all vegetable oil without odor into it at once. There should be really a lot of oils so that the donuts do not lie at the bottom of the dishes, but swim in it. We heat the oil — ideally, it is believed that up to 160 degrees, but I warm it a little less. Honestly, I am not particularly strong in the intricacies of cooking in fruit, but I can definitely say one thing. If the oil is not enough to warm up, the blanks absorb it too much, and when overheating, the crust of donuts will burn, and inside the crumb will remain raw (not a fact, of course, but quite possible). We put several blanks in hot oil (so that they swim freely and do not come into contact with each other) and fry them under the lid over medium heat, until the lower side is a little blackmail. Donuts are instantly swollen and rounded. Do not leave the stove — the process occurs quickly and requires your constant presence.

When the lower side of the Berliners is browned, we carefully turn them over and fry the donuts in the deep parade. Personally, in the process of frying several times, I turn the donuts several times so that they are evenly covered with a blush crust and do not burn.

We put the finished donuts on a flat dish, which I advise you to cover with paper towels (they absorb excess oil). Similarly, fry the rest of the blanks and let them cool a little so that it is convenient to hold in their hands.

It remains to fill the finished donuts with any filling to taste. To do this, it is best to take a culinary syringe or a confectionery bag with a thin and long nozzle.

We pierce the donut on the side and fill it with a delicious filling. Strawberry jam is the most favorite option in our family.

The finished donuts of Berliners are traditionally sprinkled with powdered sugar and serve. It is clear that you can’t eat yeast dough hot, but we will close your eyes and enjoy it!

Home berliners are unusually delicate, airy, fragrant and very, very tasty. And how many donuts can you eat at a time?