Here you get my recipe for the most delicious homemade doughnuts full of flavor, soft, and have a juicy and airy crumb.
Soft, airy, and irresistibly delicious Berliner doughnuts 🍩❤ Berliner doughnuts are one of my favorite food to eat in the world. I made donuts for the blog for the first time when I made these Donuts with Cinnamon Sugar a while back. I went through a few versions before I arrived at this recipe and have loved making homemade doughnuts since then.
Making homemade doughnuts are actually easier than you think. The hardest thing about making doughnuts is the long raise time. Making Berliner requires a little patience, as they would like to raise to become delicious and airy. This recipe uses yeast and calls for about 45 minutes to 1.5 hours of total rising time for the doughnut dough, depending on your kitchen temperature (preferably overnight – cold raised in the fridge). On the other hand, it is worth waiting for when you can put your teeth in an airy and fluffy Berliner.
You need to really create a warm environment so the doughnuts will rise adequately. How much the doughnuts rise over the next hour is directly related to how light and fluffy they will be—images above showing the difference the before and after dough raising. Always keep them covered with plastic film, so the tops don’t dry out.
- Window test: If you pull a small piece of the dough apart thinly and can read a newspaper through the ‘dough window,’ the dough is sufficiently kneaded and perfect for further processing.
- I used instant dry yeast for this recipe. If you’re using fresh or active dry yeast, you need to activate them. Place the lukewarm milk in a bowl, add 1 tbsp sugar, and sprinkle the yeast over the milk and let it sit for about 5 to 10 minutes until it’s frothy and bubbly. Add this to the flour and proceed with the process.
- Let the doughnuts rise on individual squares of parchment paper. Once it is time to fry, you can slide both the doughnut and its parchment paper into the hot oil and then remove the paper with tongs. That way, the doughnut will hold its shape; otherwise, trying to move it with a spatula might deflate it before it hits the oil.
- You can also change the filling and glaze of your choice.
- Use warm/room temperature water instead of hot water.
- Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.
Doughnuts are best eaten on the same day they are made. But you can also store fired doughnuts in the freezer, which helps keep them fresh longer.
You will need:
- 525 grams all-purpose flour (525g hvedemel)
- 180 grams milk, lukewarm (I use whole milk) (180g mælk, lunkent)
- 7 grams instant dry yeast (2 1/4 tsp instant dry yeast or 21 grams fresh yeast) (7g tørgær eller 29g frisk gær)
- 60 grams light brown sugar (60g rørsukker)
- 1 tsp salt (1 tsk salt)
- 3 eggs, room temperature (size medium to large) (3 æg, stuetemperatur)
- 100 grams butter, softened (100g smør, blødt)
- 1 tsp vanilla sugar (optional) (1 tsk vaniljesukker, kan undlades)
- oil, for frying (olie til friturestegning)
- Vanilla cream filling (click the link for the recipe)
- jam or Nutella, for filling
- granulated white sugar for coating
- powdered sugar, for dusting
- Nutella coating: 3-4 tbsp heavy cream, 3 tbsp cocoa powder, 1 tbsp Nutella, 3/4 cup powdered sugar
- Chocolate coating: 3-4 tbsp heavy cream, 4 tbsp cocoa powder, 3/4 cup powdered sugar
Preparing the dough
- In a small saucepan, warm the milk until it is lukewarm. Make sure your butter and eggs are at room temperature.
- Place flour, sugar, salt, and instant dry yeast in the bowl of a stand mixer. Stir and make a well, then add warm milk and knead the dough on a low level. Add 1 egg at a time. Knead the dough for 5 minutes until you have a smooth and firm dough. Add 1 tbsp butter at a time as you knead. Continue kneading until everything is added (approx. 15 minutes) and knead until the dough becomes elastic and is no longer sticky and no longer torn. Take the windowpane test. Watch my video tutorial here.
- Take the dough out of the bowl, shape it into a ball and place it in a large bowl (greased it a little). Cover with a kitchen towel or plastic film and allow to rise for approx—30 minutes at room temperature.
Forming the dough
- Put 16 wax papers on baking trays. I used 3 baking trays.
- Punch the dough down and weigh the whole dough and divide it into 16 portions. Shape the dough pieces into small balls and place them with the closure downwards, with a sufficient distance between them, on the prepared baking trays. Cover the dough pieces with plastic film for 3 to 4 hours on a countertop, or 45 minutes to 1 hour in a warm place, until they are doubled in size. But still, check your dough from time to time because many factors will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and your kitchen’s temperature.
- Meanwhile, you can place the jam or Nutella in a piping bag with a long and thin spout or prepare your coating. Prepare the sugar on a plate.
- Put enough oil in a large pan or deep fryer and bring a maximum of heat 170 degrees Celcius. Slide the doughnuts on their papers into the hot oil, use tongs to pluck out the papers, which should float free within seconds. Fry 2 to 3 minutes per side, or fry until slightly golden. Wooden sticks are ideal for turning. Watch the video tutorial to see how I fry my doughnuts.
- After frying, use a slotted spoon and remove the Berliner Doughnuts from the oil and drain well on kitchen paper. Repeat the same frying method until you have fried all your doughnuts.
- Pipe the filling into the Berliner’s edge and turn them in the prepared sugar, and dust with a little powdered sugar. Berliner should be a little warm when rolled in sugar so that the sugar sticks better.
If filling the doughnuts with pastry cream, Nutella, or fruit jam, let cool completely before filling. Scoop filling into a pastry bag fitted with a large round tip. Use two toothpicks or a chopstick to make a hole on the bottom of the doughnuts’ side and squeeze some filling into the doughnuts’ center.