Berliner Recipe - German Jelly Doughnuts (vegan)
Enjoy this amazing Berliner Recipe! These fluffy German-style doughnuts come with a scrumptious jelly filling in the center. This Berliner recipe will steal your heart! It is a hundred percent plant-based, egg free, dairy free version. 'Berliner Pfannkuchen' are traditionally eaten during New Year’s and Carnival but taste great all your round.
Servings: 15 Doughnuts
Equipment
- electric mixer, large non-stick skillet, cake syringe for filling, mixing bowl, baking sheet
Ingredients
Jelly doughnuts
- 500 grams all purpose flour* (17.6 oz)
- 70 grams organic cane sugar, or vegan granulated sugar (2.4 oz)
- 15 grams vanilla sugar (1 tbsp)
- 300 mililiters plant milk eg: almond, soy, oat (10.1 fl oz)
- 80 grams vegan butter (2.8 oz)
- 1 package active dry yeast (7g)
- 1 teaspoon vanilla extract
- Oil for deep-frying (check for a high smoke point, like olive or coconut oil)
Filling and topping
- 250 grams smooth jam (8.8 oz)
- 125 grams organic powdered sugar (4.4 oz)
Instructions
- To make the dough: Before starting put all ingredients out and let come to room temperature. Then combine flour, sugars, and active dry yeast in a mixing bowl. Set aside.
- In a small saucepan gently heat up plant milk and vegan butter. Once it’s lukewarm (43°C / 110°F) add to your dry ingredients in your mixing bowl while your electric mixer is running on low. Use the paddle attachment or dough hook. Mix first for 2 minutes on low, then knead on medium-high speed for 5 minutes.
- 1st and 2nd Rising: Shape smooth dough into a ball and cover. Let it rise for 1 hour in a warm place, non-drafty place. It should almost double in size. After its first rise divide the dough into 15 pieces. To divide as even as possible weigh them. Roll into ball shapes, then flatten slightly with the palm of your hand. Put your formed balls on flat floured baking sheets. Leave space in between, so they can rise without growing together. Cover with plastic and let them rise for another 30 minutes - they should double in size.
- To bake Berliner: Use a wide non-stick skillet, oil for deep-frying. Heat oil to 170°C / 338°F. If you don’t have a thermometer you can hold a wooden toothpick into the oil. Once bubbles form around the wood, the oil is hot enough. Transfer risen balls gently and quickly to the hot pan. Bake on both sides until golden brown (around 1 to 2 minutes per side). Once baked transfer baked Berliner onto a cloth or paper towels, to drip off excess fat. Continue until all balls are baked. Let them cool down entirely before filling.
- To fill Berliner: use a cake syringe. Using a cake syringe is the easiest, mess-free method. If you don't have a syringe you could use a piping bag. Slice Berliner into halves, and pipe filling onto the doughnut. Or gently form a tunnel into it with a paring knife, then stick your piping bag into the tunnel and gently fill doughnut like that.
- To serve: Dust Berliner with powdered sugar and enjoy!