Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
173 K 4.3/5 (16 reviews)
4 hours 25 min.
Easy
2.75 €
15 doughnuts
10 IngredientsLast modified on: May 27th 2011
For 15 doughnuts, you will need:
- 1
250 ml milk - 2
50 g caster sugar - 3
10 g vanilla sugar - 4
500 g flour - 5
50 g butter - 6
2 eggs - 7
20 g yeast - 8
1 pinch salt - 9
100 g jam - 10
icing sugar - Total weight: 1,080 grams
Times for this recipe
Preparation: 1 hour 3 min.
Resting: 3 hours
Cooking: 20 min.
All in all: 4 hours 25 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 15 min.
Stage 3 - ⌛ 2 hours
Start kneading on slow speed, pouring in the milk and sugar mixture in a thin stream.
Continue kneading for 5 minutes until the dough is smooth and evenly mixed.
Cover the bowl and leave in a warm place to rise for 2 hours.
Continue kneading for 5 minutes until the dough is smooth and evenly mixed.
Cover the bowl and leave in a warm place to rise for 2 hours.
Stage 4 - ⌛ 5 min.
After this rising time, tip the dough onto the worktop and roll out to 1 cm or ½ inch thick.
Note: flour the worktop liberally as the dough is sticky.
Note: flour the worktop liberally as the dough is sticky.
Stage 5 - ⌛ 5 min.
Cut the dough into circles about 7 cm or 2.5 inches in diameter.
Stage 6
To fill the doughnuts you can use two methods.
First method:
Wet the tops of 2 circles of dough with a brush.
Place a spoonful of jam on one of the circles.
First method:
Wet the tops of 2 circles of dough with a brush.
Place a spoonful of jam on one of the circles.
Stage 7
Place the second circle on top with the wet face downwards and press the edge down to seal it.
Stage 8
Second method:
Spread a circle of dough out with your fingers until it is about twice the size.
Wet the top surface and place a spoonful of jam in the centre.
Spread a circle of dough out with your fingers until it is about twice the size.
Wet the top surface and place a spoonful of jam in the centre.
Stage 9 - ⌛ 30 min.
Fold the edge in over the top and press to seal.
Place the doughnut with the join underneath.
Place the doughnut with the join underneath.
Stage 10 - ⌛ 1 hour
Arrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hour.
Stage 11 - ⌛ 20 min.
After they have risen, fry the doughnuts until they are golden brown on both sides.
Stage 12 - ⌛ 3 min.
To finish, sprinkle a little icing sugar over the top.
Remarks
My favourite jam for the filling is raspberry, but you can use any flavour. You might also like to try them with stewed apple or even chocolate ganache.
Keeping: 1 or 2 days.
Source: Internet.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 550 RDI=50 % | 70 RDI=10 % | 2,980 RDI=150 % | 12,470 RDI: 150 % |
| Per 100 g | 7 RDI=3 % | 50 RDI=5 % | 6 RDI=1 % | 280 RDI=10 % | 1,150 RDI: 10 % |
| Per doughnuts | 5 RDI=2 % | 40 RDI=3 % | 4 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 15 doughnuts : 2.75 €
- Per doughnuts : 0.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Milk
Like these other recipes: Chocolate sauce, Loaf for "les filles'", Invisible apple cake, Dublin fruit scones, Polenta, ... See them all 63
Butter
Like these other recipes: Mackerel rillettes, Purée of Jerusalem artichokes with foie gras, French onion soup, Brioche feuilletée (flaky brioche), Pilau rice, ... See them all 485
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