Composition / ingredients
Cooking method
In warm milk, we dilute yeast, salt, vanilla sugar, sugar and egg. We add flour and knead the dough, cover with a film for 60 minutes. We roll out the finished dough into a layer 2-3 cm thick and cut out circles (you can use a glass). Heat the oil in a deep frying pan or in any vessel with a deep bottom. Pour the oil so much that the donuts float. Fry for 1-2 minutes on medium heat on both sides. After pulling out on a pre-prepared tray or plate with paper (to impregnate excess fat). When it cools down a little, fill the filling with a syringe. And then sprinkle powdered sugar on top, dip in chocolate, sprinkle with peanuts or coconut chips.
Berlin doughnut or more often just Berliner, a medium-sized butter-fried doughnut made of sweet brown dough stuffed with confiture (usually strawberry or cream) or less often cream, popular in Germany and Austria.. There are regional variants: in Swabia and Fanconia -with rosehip paste, in Bavaria, Austria and South Tyrol with apricot jam. In the northern lands of Germany, there is a Berliner with custard or vanilla cream. It is such a donut that is called a Berliner in the USA, where it is very popular.
Donuts with Berliner filling, very tasty and soft. Traditional German pastries. It is sold in any supermarket as "Berliner".
Often housewives ask themselves the question: how to make berliners donuts so that they get no worse or even better than store-bought ones. It's simple, yeast dough is used in the basis of this baking, which should not necessarily be tender and fragrant.
A lot of important point in the preparation of this homemade baking is the use of good vegetable oil for fruteri. First of all, it must be refined, that is, odorless and suitable for frying. Well, of course, there should be a lot of oil. Berliners donuts are far from low-calorie pastries, which are prepared precisely in deep-frying. The blanks from the dough should float freely during frying. According to this, pick up the dishes and do not spare the oil.
It is advisable to eat them immediately after cooking, since the next day the baking becomes denser and dries up (this is completely normal for baking)
Although their softness can be restored by putting them in the microwave for 20 seconds
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Coconut chips - 592 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Boiled condensed milk - 328 kcal/100g
