Crispy on the outside, soft and pillowy on the inside—these classic Berliners (German-style doughnuts) are a delightful treat for any occasion. Made with a buttery dough and rolled in a sweet cinnamon sugar coating, each bite brings a comforting mix of textures and flavors.
This recipe will guide you through every step to make perfect Berliners at home. 🍩
Ingredients Checklist
For the Dough:
- 3 cups flour
- 4 tsp active dry yeast
- 1/4 cup caster sugar
- 4 eggs
- 4 tbsp butter
- Cinnamon sugar mix: 1/2 cup caster sugar mixed with 2 tsp cinnamon powder
For Frying:
- Oil (for frying)
How to Bring It All Together
1. Prepare the Dough
In a large bowl, combine the flour, yeast, and caster sugar. Stir well to ensure even distribution of ingredients.
Tip: Slightly warming the flour can help activate the yeast faster, but avoid using hot ingredients that might kill the yeast.
2. Add Eggs and Knead the Dough
Add the eggs and knead for about 10-15 minutes until the dough is smooth and elastic.
Pro Tip: Check the dough by performing the window pane test—stretch a small piece between your fingers; if it doesn’t tear and forms a thin, translucent sheet, the dough is ready.
3. Incorporate the Butter
Knead in the butter until fully absorbed into the dough. It will initially make the dough sticky, but keep kneading until it becomes smooth and glossy.
4. First Rise
Place the dough in a greased bowl, cover with a kitchen towel, and let it rest for 1 hour or until doubled in size.
5. Shape the Dough Balls
Punch down the dough and divide it into equal-sized portions. Roll each portion into a smooth ball.
6. Proof the Dough
Let the dough balls proof for another 30-40 minutes, covered with a towel, until they double in size again.
7. Fry the Berliners
Heat oil to 190°C (375°F) in a deep fryer or heavy pot. Fry the Berliners in batches, turning them to cook both sides evenly. Each side should take about 2-3 minutes.
Safety Tip: Don’t overcrowd the pot to maintain the oil’s temperature and ensure even frying.
8. Coat with Cinnamon Sugar
Immediately roll the freshly fried Berliners in the cinnamon sugar mixture while they’re still hot to allow the sugar to stick.
Tips for Success
- Dough consistency: If your dough feels too sticky to handle, sprinkle in a bit of flour, but be careful not to add too much, as this can make the Berliners dense.
- Frying temperature: Keep the oil temperature at a steady 190°C to achieve a golden, crispy outside without burning or leaving the inside undercooked.
- Don’t skip the second proofing: Allowing the dough balls to rise after shaping ensures a light and airy texture inside.
Troubleshooting
- Berliners feel heavy or dense: This could happen if the dough wasn’t kneaded enough, or if it didn’t rise properly. Make sure to give the dough enough time to rise, and don’t rush the kneading process.
- Oil too cool or too hot: If the oil is too cool, the Berliners will absorb too much oil, making them greasy. If too hot, they’ll burn on the outside before cooking through. Use a thermometer to keep the oil temperature consistent.
Storage & Reheating
- Storage: Berliners are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Reheating: To bring back their freshness, pop them in the oven at 180°C (350°F) for 5-7 minutes. Avoid using the microwave, as it can make them soggy.
Cinnamon Sugar Berliner Doughnuts Recipe
Ingredients
- 3 cups flour
- 4 tsp active dry yeast
- ¼ cup caster sugar
- 4 eggs
- 4 tbsp butter softened
- ½ cup caster sugar mixed with 2 tsp cinnamon powder
- Oil for frying
Instructions
- In a large bowl, mix the flour, yeast, and caster sugar.
- Add the eggs and knead for 10-15 minutes until a smooth dough forms.
- Once the dough passes the window pane test, add the butter and knead until fully absorbed.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rest for 1 hour until it doubles in size.
- Punch down the dough and divide it into equal portions, rolling each into smooth dough balls.
- Proof the dough balls for another 30-40 minutes until doubled in size.
- Heat oil to 190°C and fry the doughnuts until golden on both sides.
- While still hot, roll the doughnuts in the cinnamon sugar mixture.
Notes
- Ensure the dough passes the window pane test before adding butter for better texture.
- Fry the doughnuts in small batches to maintain a consistent temperature.
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