Recipes
Berlin doughnut
Creamy Berlin doughnut with a rich flavor
10-12 people
2 hours
Heat the milk to 38°C and dissolve the fresh yeast in it. In a stand mixer, combine the flour, butter, salt, and vanilla sugar, and gradually add 230g of milk with yeast. Let the dough rise in a warm place for about 40 minutes until it doubles in volume. Punch down the dough to release the air and knead it briefly. Shape small, equally-sized balls and place them on a baking tray lined with parchment paper. Allow the balls to rise again for 20 minutes. Meanwhile, heat the deep fryer to 170°C and fry the dough balls until golden brown and cooked through. Drain them on kitchen paper.
For the pastry cream, heat 400g of milk together with the cream, sugar, and the seeds of the vanilla pods, including the empty pods, to boiling point. Mix the pudding powder with the egg yolks into a smooth mixture. Gradually pour some of the warm milk mixture into the egg mixture while stirring, then pour everything back into the pan. Cook the mixture again over heat while stirring until it thickens. Remove the vanilla pods and let the cream cool under plastic wrap to prevent a skin from forming. Whisk the pastry cream until smooth before use.
Fill the cooled doughnuts with the pastry cream, for example, using a piping bag, and finish with a crunchy topping of your choice. Serve immediately for the best taste.
