Berliner Pfannkuchen

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, combine the active dry yeast, a pinch of granulated sugar, and lukewarm milk; stir gently and let it sit for 5-10 minutes until foamy.

   Ongeveer 10 min

   Tip van de kok: Ensure the milk is lukewarm (around 105-115°F or 40-46°C) to activate the yeast properly.

2. 2

   In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, salt, and lemon zest.

   Ongeveer 2 min

3. 3

   Add the proofed yeast mixture, eggs, and melted unsalted butter to the dry ingredients.

   Ongeveer 1 min

4. 4

   Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should be slightly sticky but manageable.

5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising dough.

6. 6

   Once risen, gently punch down the dough and turn it out onto a lightly floured surface.

   Ongeveer 1 min

7. 7

   Roll the dough to about 1/2 inch (1.25 cm) thickness.

   Ongeveer 2 min

8. 8

   Using a round cookie cutter or glass (about 2.5-3 inches/6-7.5 cm in diameter), cut out circles.

   Ongeveer 3 min

   Tip van de kok: Re-roll scraps gently and cut more circles until all dough is used.

9. 9

   Place the cut dough circles on a parchment-lined baking sheet, leaving some space between them.

   Ongeveer 2 min

10. 10

    Cover the dough circles loosely with plastic wrap or a clean towel and let them rise again for about 30-45 minutes, or until visibly puffy.

    Ongeveer 45 min

    Tip van de kok: This second rise is crucial for light and airy doughnuts.

11. 11

    Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C).

    Ongeveer 10 min

    Tip van de kok: Use a candy thermometer to monitor the oil temperature; maintaining a consistent temperature is key for even cooking.

12. 12

    Carefully place 2-3 doughnuts at a time into the hot oil, ensuring not to overcrowd the pot.

    Ongeveer 1 min

13. 13

    Fry for 2-3 minutes per side, or until golden brown and cooked through.

    Ongeveer 6 min

    Tip van de kok: The doughnuts should develop a light ring around the middle if the oil temperature is correct.

14. 14

    Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ongeveer 1 min

15. 15

    Once slightly cooled but still warm, use a piping bag fitted with a long, thin nozzle to inject raspberry jam into the center of each Berliner.

    Ongeveer 5 min

    Tip van de kok: Ensure the jam is at room temperature for easier piping.

16. 16

    Dust generously with powdered sugar before serving.

    Ongeveer 1 min