Donuts (Berliners)

Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
bread
dessert
eggs
fried
traditional
vegetarian
Ingredients
Servings
16
Measurement units

Dough

  • 2 egg
  • 1000 grsmedium-strength flour
  • 360 mlwater (approximately)
  • 20 grspowdered milk
  • 200 grssugar
  • 20 grsdextrose or honey
  • 100 grsfresh yeast from Paris
  • 20 grsRoyal baking powder
  • 20 grssalt

With Baltà bakery “Donuts” mix

  • 500 grsmix “Donuts” from Baltà bakery
  • 1 egg
  • 180 mlwater
  • 15 grsfresh Paris yeast
  • 10 grsbutter
Nutritional Information

Per serving

Calculated for 16 servings

Calories
423 kcal
Protein
11.5 g
Fat
3.6 g
Carbohydrates
87.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Alternative with mix Donuts from Baltà bakery

  1. In a large bowl, add 500 grams of the Baltà Bakery Donut mix together with 1 egg, 180 ml of water, 15 grams of fresh Paris yeast, and 10 grams of room temperature butter.
  2. Mix all the ingredients with a spatula until they are fully integrated and form a homogeneous dough.
  3. Let the dough rest covered with a damp cloth in a warm place for 60 minutes or until it has doubled in size.
  4. Preheat the oven to 180 degrees Celsius and prepare a baking tray with parchment paper.
  5. Shape the donuts with the dough, placing them on the tray with sufficient space between each one.
  6. Bake the donuts in the preheated oven for 12-15 minutes, or until they are golden brown.
  7. Allow the donuts to cool on a wire rack before serving or decorating them to your liking.

Prepare the Dough

  1. Mix all the dough ingredients and knead it with the bread maker for 13 minutes until it is well combined.
  2. Give it a couple of gentle stretches and folds to develop the structure and let it rest for about 2 to 3 minutes (no more time is needed) to allow the ingredients to settle.
  3. Roll out the dough with a rolling pin on a lightly floured surface until it is one centimeter (1 cm) thick, ensuring the dough is even.
  4. Cover the dough with a floured cloth and let it rest for 10 minutes to allow the gluten to relax.
  5. Without rolling out the dough again, cut it into circular pieces with a hole in the middle using two cylindrical molds of different sizes to create a donut shape.
  6. Let the dough pieces with a torus shape rest for 30 minutes, covered with a floured cloth, so they can ferment slightly.
  7. Put an ample amount of sunflower oil in a saucepan, with a depth of 4 or 5 fingers so the donuts can float, and heat it to a temperature between 180 ºC and 190 ºC. The oil must be very hot; it should not be below 160 ºC to ensure that the donuts form a crust and do not absorb too much oil.
  8. Fry the donuts first on one side for about 30 seconds until they are golden, and then flip them to fry the other side for the same time.
  9. Carefully remove the fried donuts and place them momentarily on paper towels to eliminate excess oil.
  10. While still warm, glaze them with your favorite icing, ensuring they are well-coated on all sides.

To glaze the donuts

  1. In a medium-sized bowl, prepare a mixture with plenty of powdered sugar and a little water, gradually. The mix should have a consistency similar to a thick but fluid porridge. Stir well until no lumps are visible.
  2. While still quite warm, take the freshly fried donuts and dip them in this mixture on one side only, making sure the top is well covered. Allow the donuts to rest with the glazed side up, letting the residual heat from the donuts help set the glaze, which will take a few minutes until a shiny layer forms.
Original recipe
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    Donuts (Berliners) | The Catalan Table