ReceptnaptárBerliner Pfannkuchen (Berlin doughnuts filled with jam)
The Berliner Pfannkuchen (elsewhere called Krapfen) is the most characteristic bake of German carnival, especially New Year’s Eve and Fasching: a soft, yeast-raised doughnut filled with jam. It is best fresh, still lukewarm. The light “ring” around the middle is the sign of a successful doughnut.
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Method
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- Mix the flour, yeast, sugar and salt, then add the milk, butter, yolks and lemon zest.
- Knead into a smooth, elastic dough (8-10 minutes) and let it rise covered in a warm place for 1 hour, until doubled.
- Roll the dough out 2 cm thick and cut out 8 cm rounds; place them on a floured board, cover and let rise for 30 minutes.
- Heat the oil to 170 °C.
- Fry the doughnuts for 2-3 minutes per side until golden brown, with a light “ring” around their middle.
- Drain on kitchen paper.
- Smooth the jam, fill a piping bag with a long, thin nozzle, pipe the jam into the doughnuts and serve dusted with icing sugar or rolled in granulated sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The dough should not cool down while rising, or the doughnut will not be soft.
- Keep the oil temperature steady: if too hot, the outside burns and the inside stays raw.
- Always fill the doughnut after it is fried and slightly cooled, not before.
Frequently asked questions
What is the “ring” on the doughnut?
The pale, banded part around the side of the doughnut, which forms when it rises nicely and fries properly.
Can they be baked in the oven?
They can, but it will not give the texture of the traditionally fried ones; they will be less soft and golden.
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