Krapfen (Jam Filled Doughnuts)

By SAEB

In German doughnuts are called Berliner Pfannkuchen (Berlin pancakes) which, depending on where you live, is shortened to either Berliner or Pfannkuchen. Some people also call them Krapfen. What a weird word. It goes back to Old High German, which probably explains its weirdness.

Ingredients

• Dough:
• Berliner (Yeasted and Jam Filled Doughnuts)
• 240 g (2 cups) flour
• 1 1/2 teaspoons instant yeast
• 120 ml (1/2 cup) luke warm soy milk
• 2 tablespoons oil
• 2 tablespoons sugar
• 1 pinch salt
• Frying: 1.5 – 2 litres of oil suitable for frying
• Filling:
• 150 g jam
• Glaze:
• 100 g (3.5 oz or 1 cup sifted) powdered sugar
• 4-5 teaspoons water

Preparation

Step 1

To make the Berliner dough:
Combine flour, yeast, and milk in a bowl. Let sit for 5 minutes. Add oil, sugar, and salt and knead the dough for 5 minutes. Shape into a ball, place in the bowl, cover with plastic and let sit at room temperature until the dough has doubled (about 90 minutes).

Roll the dough out. It should be 2 cm (0.8 inch) thick. Cut out little rounds. I used a round cookie cuter with a diameter of 5 cm (2 inch). Place them on a piece of parchment paper, cover and let rise for an hour. Prepare the frying oil. Carefully slide the doughnuts into the oil and fry them on both sides. This will go pretty fast, they’ll turn golden brown in under a minute. Have some paper towels ready and place the doughnuts on the towels. Let cool.

To fill the doughnuts use a pastry bag with a pastry tip such as this one. Use the tip to poke a hole into the doughnut and then pipe some of the jam into it. This takes a little experience but after a couple of doughnuts you should get the hang of it.

Tp glaze the doughnuts combine powdered sugar and water. Use the back of a spoon or a knife to decorate the doughnuts. Wait until the glaze has dried and serve.