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.
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.
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.