German Homemade Doughnut Recipe

Fasching is the time to make my homemade doughnut recipe. Puffel, Kräppfel, Berliner or Fasnachtsküchle must be always present at every Faschingsparty. Learn how to make doughnuts with a delicious jelly filling or with quark. Both recipes are great but my favourite is the jelly filled doughnut.

Doughnut Recipe
With Quark

125 g soft butter
125 g sugar
4 eggs
grated rind of 1 lemon
500 g quark
500 g flour
1 packet of baking powder
half a cup of milk
1 liter of frying oil

Mix the butter and sugar together in a large bowl until fluffly and creamy.

Gradually add the beaten eggs and beat well until creamy. Then add the grated lemon rind.

Mix together the quark and the milk in a large bowl and then add to the butter sugar mixture.

Sieve the flour and the baking powder over the mixture and then knead well to form a dough.

In a very large pan heat the oil until it reaches 180 degrees C. Please use a kitchen thermometer if you have one. Once the oil has reached the correct temperature, using 2 spoons form small balls from the dough. Cook the doughnuts in the oil for about 6-8 minutes. Halfway through cooking turn the doughnuts so that they are golden brown all over.

Remove the doughnuts with a slotted spoon and drain on kitchen paper. Sprinkle with fine sugar or powder sugar.

How To Make Jelly Doughnuts - German Berliner

Recipe for 12

500g flour
1 cube fresh yeast
200ml lukewarm milk
50g sugar
5 egg yolks
70g butter
salt
oil
jelly (jam) of your choice
powder sugar

Sieve the flour in a large bowl. Make a well in the centre and crumble in the yeast. Add 3 tablespoons milk and 1 teaspoon of sugar and mix together. Dust over some flour and cover with a clean kitchen towel. Leave to rest for 15 minutes in a warm place.

Mix together the remainder of the milk, sugar, egg yolks, butter and a pinch of salt. Add to the dough mixture and knead until the dough become elastic.

Leave the dough in a warm place for about 45 minutes until it has doubled in size.

Knead the dough on a floured surface and roll out until about 2 cm thick. Cut out circles of about 7 cm and leave for a further 10 minutes.

Heat the oil in a large pan until it reaches 180 degrees C in temperature. Add 3 doughnuts to the hot oil. Place the lid on the pan so that the doughnuts expand in size. Once one side is golden brown, turn the doughnuts. Remove the doughnuts with a slotted spoon and drain on kichen paper. Heat the oil to the correct temperature and repeat the process.

Once the doughnuts have cooled slightly, fill a piping bag with jelly of your choice. Using a long nozzle attachment fill the doughnuts with jelly. Lastly sprinkle the doughnuts with powder sugar and enjoy!


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