Boules De Berlin
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
35
Spice
44
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Active Dry Yeast2 tbsps
Dry Milk1 pinch
Salt2 large
Egg (room temperature)1 cup
Raspberry JamDirections:
1
Combine yeast and 3 tablespoons warm water in a bowl and let stand until foamy, 5 to 10 minutes
2
In the bowl of an electric mixer fitted with he dough-hook attachment, combine flour, sugar, dry milk, and salt on low speed
3
Add the yeast mixture, eggs, rum, and zest to the bowl
4
Mix on medium speed
5
Add up to 1/4 cup warm water until the dough pulls away from the sides of the bowl
6
Knead for 10 minutes on medium speed
7
While mixing, add butter 1 tablespoon at a time; continue adding the rest of the butter until well incorporated
8
Remove the dough to a lightly floured surface and knead into a ball
9
Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, about 1 hour
10
With your fist, knock down the dough and remove to a lightly floured surface
11
Shape the dough into a rough rectangle, and place on a towel-lined baking sheet
12
Refrigerate until chilled, about 30 minutes
13
On a lightly floured surface, roll the dough into a 1/4-inch-thick disk
14
With a 3 1/2-inch round cookie cutter, cut the doughnuts
15
Using a spatula, return the doughnuts to towel-lined baking sheet
16
Roll the scraps into a ball and repeat the cutting process
17
Place the baking sheet in a warm place, and let dough rise until doubled in size, about 1 hour
18
Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325 degrees F
19
Fry the doughnuts, several at a time, until deep golden brown, 2 to 3 minutes per side
20
Remove doughnuts from oil with a slotted spoon, and roll immediately in granulated sugar
21
Transfer doughnuts to paper-towel-lined baking sheet
22
Using a knife steel, poke a hole in the side of each doughnut
23
Fill a pastry bag fitted with a medium round tip, and fill doughnuts with jam or creme patissiere
24
Serve warm, or store in airtight container at room temperature for up to 1 day