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Who doesn’t love a good doughnut? I know I sure do! And when it comes to doughnuts, the Germans certainly know how to make them. In fact, German doughnuts are some of the best in the world. If you’re a fan of doughnuts or just looking to try something new, then you’ll definitely want to check out these delicious German delights. Trust me, they’re worth every bite!

The Classic and Original German Doughnut 

When we say classic, it never goes out of style. Something that will always remain the high standard of the norm–is precisely what German Doughnuts are. Sure, you may think that with thousands of types of doughnuts out there, I might be probably wrong. I may have seen these doughnuts in other parts of the world, with only a different name, but in Germany, it is often called Kreppel, Berliner, Krapfen, or Pfannkuchen; the name varies depending on the region. 

The Original German Doughnut Recipe

German Doughnuts and What Exactly It Tastes Like

If you see these traditional doughnuts on the street, you will notice nothing fancy about them. The original recipe also does not include sugar on the dough; the only thing that makes it sweet is the powdered sugar dusting and the jam filling. Lemon peel is added to doughs to give them a distinctive taste and aroma. However, these doughnuts have evolved through the centuries, embracing other cultures and adapting their flavors to fit people’s palates, thus adding sugar and different flavors to make them more enjoyable to outsiders. 

The Original German Doughnut Recipe

Traditions and Variations

Doughnuts are a part of Germany’s tradition. It is often consumed during carnival time, before people go fasting. Local bakeries stock up on their original recipes and new flavors to look more festive. Several variations were created; besides the classic one, you’ll also see other variants with different fillings and toppings. 

The original german doughnut recipe

Original German Doughnut Recipe

Original German Doughnut Recipe

This authentic German doughnut recipe has been passed down through the generations. The German Doughnuts have more names than any other pastry. In Germany, they are also known as Fastnachtskrapfen, Fasnachtskuechle, Kreppel, or Berliner.
Prep Time 30 mins
Cook Time 45 mins
Resting / Proofing Time 3 hrs
Total Time 4 hrs 15 mins
Course Bread
Cuisine German
Servings 20 pcs
Calories 12 kcal

Ingredients
  

  • 750 g of all-purpose flour
  • 100 g of sugar
  • 200 g of unsalted butter melted
  • 3 pcs eggs large
  • 375 ml milk lukewarm
  • 2 pouches active dry yeast
  • 1 pinch salt
  • lemon peel (1 lemon)
  • vegetable oil
  • 1 jar red raspberry marmalade or jam
  • 1 cup caster sugar or powdered sugar for dusting

Instructions
 

Dough:

  • Mix the dry yeast, flour, sugar, salt, and grated lemon peel in a bowl.
  • In the center, make a hole, add the eggs, and then cover it with the flour mixture.
  • Using the microwave, warm the milk and pour it into the bowl.
  • Next is the melted butter. The butter and milk should both be lukewarm, not super hot.
  • Using a mixer with a hook attachment, mix all ingredients until you form a dough.
  • The dough is ready when it's no longer sticking to the sides of the bowl.
  • Once done, cover the dough with a kitchen towel. Let it rest for 2 hours or until it doubles the size.
  • Roll out the dough on the floured surface. Using a rolling pin, roll it out to about 1.5 cm thick.
  • Using a cookie or doughnut cutter, shape the dough into circles.
  • You can make a different shape if you are making another variant of doughnut.
  • Place all the cut doughnuts on a baking sheet and cover them again with a towel to proof them for another hour or until it doubles the size.
  • While waiting for the doughnuts, you can prepare the frying section.

Frying:

  • Pour enough oil into a large saucepan to allow the doughnuts to float to the surface. Place your cooling rack or drip tray on your right side with kitchen paper towels.
  • A rack will help drain excess oil while cooling the doughnuts.
  • When the oil is ready, you can fry all the doughnuts by batch.
  • Make sure there is enough space in the pan to let the doughnuts float on top. Flip the doughnuts on the other side, then ready.
  • Remove the doughnuts from the pot with a spider strainer and lay the fried doughnuts on a cooling rack or drip tray with paper towels.

Garnishing of German Doughnuts:

  • Fill a small bowl halfway with marmalade or jam and stir until smooth. Fill the doughnuts with an injector tip or a pastry injector after placing them in a decorating bag.
  • After filling the doughnuts, roll them in a bowl of caster sugar or powdered sugar.

Notes

In frying the doughnuts, the temperature is very crucial. Using a deep-fry thermometer is the best way to keep the oil at the proper frying temperature.
Also, make sure to use a pot that is large enough as the oil will rise and may splatter on the stove once you add the doughnuts.

Nutrition

Calories: 12kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 10mgPotassium: 30mgFiber: 0.03gSugar: 1gVitamin A: 32IUVitamin C: 0.001mgCalcium: 24mgIron: 0.004mg
Keyword doughnuts, German Doughnuts, yeast breads
Tried this recipe?Let us know how it was!

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To Wrap It All Up 

Now that you know the origins of this delicious treat and the secret behind its delightful flavor and texture, why not try baking a batch at home? You can easily whip up a batch of these light and fluffy doughnuts with just a few simple ingredients. So what are you waiting for? Grab your mixing bowl and get started on this delicious German recipe today!

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