Berlin donuts
Some time ago, I had a bit of a disaster: I wanted to make fluffy doughnuts, and halfway through the kneading, I realized I didn’t have enough flour. I was determined not to give up, so I mixed together everything I could find in the cupboard—I had no idea if it would work, but I pressed on. My doughnuts turned out a bit strange that time, like denser little pillows, but they tasted good. Now, after a few successful attempts, I’ve got the hang of it. Every time I see them rise and puff up beautifully, I chuckle at the memory of my first try. I laugh now, but back then, I was annoyed with myself and my aunt, who told me not to rush. Well, I always make a big batch because they disappear too quickly. You can’t stop at just one. There’s no philosophy to this recipe, you just need to be a little patient and not skip any steps, unlike I did at the beginning.
Preparation time: about 30 minutes of actual work, plus 2 hours of waiting (rising + shaping). I always make them when I have a bit more time or feel like playing in the kitchen.
Total time: 2 and a half hours, including washing dishes.
Yield: 30 doughnuts of about 30 grams each—for 4-5 hungry people, or 6 more moderate ones, or 2 greedy ones like us.
Difficulty: medium. Let’s say if you’ve made a leavened dough at least once, you won’t have too much trouble.
I admit: I make these doughnuts way too often because I haven’t found anyone who says NO yet. I always say I’ll only make them for special occasions, but look, I made them again today for no reason. In fact, when someone comes over and looks longingly at the empty countertop, I feel compelled to whip up a batch. Plus, I have a little obsession: I love watching the dough rise. And the smell. And, honestly, I like knowing exactly what goes into them. No nonsense. They’re not diet-friendly, but I prefer to eat my homemade ones rather than grab something from town that has 7 preservatives and 5 flavors that you can’t even recognize when you put it in your mouth.
Ingredients and quantities. Just right for this batch, for 30 pieces, no more, no less:
Milk – 270 ml. I always use it warm, not hot, not cold, to help the yeast. If it’s too hot, the poor yeast cells die, and nothing will rise. I don’t eyeball it; I measure it precisely, so don’t try to cheat.
Sugar – 60 grams. It helps with flavor, of course, but especially with rising, giving the yeast something to feed on. Once, I put in less because I thought it would be too sweet, and they turned out a bit bland. Not good.
Fresh yeast – 25 grams. I use a cube and crumble it well. Dried yeast works too (a 7g packet), but fresh seems to have a different texture. Without yeast, you just have flatbreads.
Egg yolks – 2 pieces. They make the dough richer and a bit yellower, adding a touch of finesse. If you don’t have yolks, you can use a whole egg if needed, but it’s not the same.
Vanilla extract – about a vial (or 1-2 teaspoons). I never eyeball it because if you add too much, the doughnuts smell like cheap perfume. Better to use less and keep it natural; if you have a pod, tear a bit off, it’s even better.
Salt – a pinch, just enough to add flavor. Don’t skip it, or they’ll be too sweet and lack character. And don’t put it directly on the yeast, as it will smother it.
Butter – 45 grams. Don’t skimp; they’ll turn out dry without it. I leave it at room temperature to melt easily into the dough. If it’s cold, it won’t mix well.
White flour, type 000 – 500 grams. I measure carefully; I don’t eyeball it. For this recipe, it really matters. If it’s humid at home, you might need a bit more, so watch while kneading. If you add too much, the doughnuts will be tough, not fluffy.
Oil for frying – about 1 liter, so there’s enough for the doughnuts to swim in. I use sunflower oil so it doesn’t alter the taste.
Powdered sugar for decoration, to taste. I tend to use a lot because that’s how I like it.
Optional: jam (plum works really well), chocolate, or Nutella—each to their own preference.
Preparation method – it’s not hard, but you can’t rush it. I’ll detail it with some of my little mishaps so you don’t make the same mistakes I did.
1. I warm the milk. Not boiling, just warm enough that it doesn’t burn my finger when I test it. I add the sugar and crumbled yeast. I stir until everything dissolves and let it sit for a few minutes until I see small bubbles on the surface. If it doesn’t foam, the yeast is no good, and you’d better start with another batch.
2. In a larger bowl, I put the egg yolks, salt, vanilla, and soft (not warm, not liquid) butter. I add the milk and yeast mixture and mix with a wooden spoon. If you have a whisk, that works too, but I find the wooden spoon works best for me since it doesn’t stick too badly to my hands.
3. I add the flour gradually, not all at once, and keep mixing. When I can’t use the spoon anymore, I pour everything onto a floured surface and start kneading. I don’t time myself; I knead for about 5-10 minutes until it feels soft and doesn’t stick too much. If needed, I add a tablespoon of flour, but carefully. It’s better for it to be a little sticky than too tough.
4. I put the dough back into the bowl, cover it with a clean towel, and let it rise for about an hour in a warm place. It shouldn’t be drafty, as it doesn’t like that. I find it rises best in the turned-off oven with the light on.
5. In the meantime, I cut parchment paper into squares about 10x10cm. It’s a bit annoying to cut, but it helps a lot to prevent sticking when transferring the doughnuts to the oil.
6. When the dough is ready, I turn it out onto the counter (don’t slam the bowl down, or it will deflate!). I cut it into small pieces with a knife. I weigh them to be about 30 grams each, but if you don’t have a scale, you can eyeball it—just make sure they’re somewhat equal.
7. I shape each piece into a ball with oiled hands and place the balls on the parchment squares. I cover them again with a towel and let them rise for another hour. They need to puff up again. I know it’s tempting to rush, but if you don’t let them rise enough, they’ll be small and dense.
8. When the time is up, I heat the oil on medium heat. When I drop a small piece of dough in and it bubbles, it’s perfect. I take one doughnut (with the parchment) and place it in the oil, top side down, then quickly remove the paper with tweezers or a fork. Don’t overcrowd the pan, or they won’t rise nicely.
9. I fry them for about a minute on each side, turning them when they’re golden brown. Don’t turn up the heat too high, or they’ll be raw inside and burnt outside.
10. I take them out onto a plate lined with paper towels to absorb the oil and let them breathe for a bit. After that, if my family allows, I dust them with powdered sugar or cut them open and fill them with jam or Nutella, depending on what I feel like.
Tips, variations, and serving ideas
Useful tips
- Don’t skip the rising steps. If you rush, the doughnuts will be small and tough.
- Always make sure there’s enough oil so the doughnuts don’t touch the bottom of the pot, or they’ll develop an unpleasant crust.
- If you add too much flour, you ruin the whole charm. It’s better for them to be a little sticky when shaping; you can fix that with oiled hands.
- Don’t fry on high heat. The doughnuts need to cook through, or you’ll end up with a burnt crust and raw center.
- It’s important not to put the salt directly on the yeast in the milk, as it slows down the rising.
Ingredient substitutions and adaptations
- If you want a lighter version, you can replace part of the flour with whole wheat flour, but no more than 1/3, or they’ll be denser.
- Gluten-free: I haven’t tried it, but I’ve heard that gluten-free flour (like Mix B) works somewhat, but you need to adjust the liquid quantity—it rises more slowly.
- Milk can be replaced with almond or soy milk, still about 270 ml, for a lactose-free version. The texture doesn’t change much, but the flavor becomes slightly different.
- If you don’t have butter, you can use oil (about 40-45 ml); they’ll still be good, but not as flavorful.
- Vanilla can be replaced with grated lemon or orange zest for a different flavor. Don’t use too much artificial essence; it becomes overwhelming.
Recipe variations
- You can fill the doughnuts if you want, but it’s trickier—after frying, you poke them with a piping bag and fill them with jam or chocolate cream. Honestly, I rarely complicate things.
- Some prefer to shape them into squares or ovals instead of balls and fry them that way. I like them round because they cook more evenly.
- They can also be baked in the oven at about 180°C, but they turn out more like rolls than real doughnuts; they never have that fried texture.
Serving ideas
- I like to serve them warm with lots of powdered sugar and plum jam, but everyone can put whatever they want: nut cream, yogurt, or even a spoonful of sour cream for a tangy touch.
- If you want a decadent breakfast, cut them in half and fill them with butter and jam.
- They pair well with strong coffee, black tea, or, for kids, warm milk. On a day with guests, I serve them alongside fresh fruit and a bit of whipped cream.
Frequently asked questions
How do I know if the yeast is still good?
If you put the yeast in warm milk with sugar and after 10-15 minutes you don’t see any foam or bubbles, it’s most likely dead. Toss it and use another yeast; otherwise, the doughnuts won’t rise no matter how hard you try.
Can I freeze the doughnuts before or after frying?
The raw risen dough can be frozen, but only after the first rise, before shaping. I wrap it well, and then when I feel like it, I let it thaw and rise. Fried doughnuts can also be stored in the freezer, but they become drier when thawed.
How can I prevent them from being oily?
The oil needs to be hot enough, but not smoking. I do the test with a piece of dough—if it sizzles but doesn’t burn, it’s good. If the oil is too cold, the doughnuts absorb too much oil. I place them on absorbent paper immediately to soak up the grease.
Why aren’t my doughnuts rising properly?
Most often, it’s because the milk was too hot and killed the yeast, or you didn’t let them rise long enough, or there was too much flour. Pay attention to all these factors and always let them rise in a warm place.
What else can I flavor the dough with?
From time to time, I add grated lemon or orange zest for a special flavor. Some add a bit of rum; I don’t like it, but if you enjoy the flavor, give it a try.
Nutritional values (approximate)
Let’s not kid ourselves; these aren’t diet food, but they’re not bombs either. A 30-gram doughnut has about 110-120 kcal (depending on how much oil they absorb). Macros: about 3g protein, 4g fat (more if they sit longer in the oil), 15g carbohydrates. The sugar isn’t that much because a lot stays in the dough, but if you dust them heavily or add jam, obviously, the calories go up. I don’t worry; I eat them rarely and don’t overindulge. If you want to make them lighter, use less powdered sugar at the end or bake them, but they won’t be the same. Still, better than anything from the store, where you see the ingredient list and lose your appetite.
How to store and reheat
If, by some miracle, there are leftover doughnuts, I put them in a container with a lid at room temperature. They stay okay until the next day, though they aren’t as fluffy anymore. Don’t put them in the fridge, as they get really hard. You can reheat them for 10-20 seconds in the microwave or about 3-4 minutes in the oven at 120°C, covered with foil to prevent drying out. Don’t leave them exposed, as they become rubbery, and don’t stack them while they’re warm, or they’ll sweat and become sticky.
That’s all there is to these doughnuts. Nothing complicated, just don’t rush them and don’t skimp on the ingredients. In the end, if you’re lucky, you might still get to eat one before they all disappear from the table.
Ingredients: 270 ml milk 60 g sugar 25 g yeast 2 egg yolks 1 vanilla essence 1 pinch of salt 45 g butter 500 g flour Oil for frying (about 1 liter) Powdered sugar Jam, Finetti (optional)
