Berliner

Berliner. Type of dessert known by various names, among which we can mention Berlin ball, friar’s ball, bombs, etc. It is traditional in German and Central European cuisine , where it is called by Berliner Pfannkuchen. It is not cooked in ovens because it belongs to the pastry fried in oil or butter. It has spread across many countries due to emigration and in southern Germany and Austria it is also known as Krapfen. It belongs to the desserts that need to rise through the baker’s yeast, which means raising the dough, with a time of approximately an hour of waiting in its first phase, since like all dough made with this technique, it requires a second rest.

Summary

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• 1 More details
• 2 A bit of history
• 3 The recipe
  • 1 Ingredients
    • 1.1 Ingredients for 26 Berliners approximately 40 gr
    • 1.2 For frying
    • 1.3 For the batter
  • 4 Preparation
  • 5 Another recipe
    • 1 Preparation
    • 2 Steps
  • 6 Sources

More details

The berlin has an oval shape, which is achieved by molding the dough with the technique of putting your hand in the shape of a ce working with the other hand carefully until you achieve the perfect shape. Its ending is fine sugar and the filling with various creams that could be custard, dulce de leche , pastry cream, jams and other fillings. The basic ingredients for its elaboration are flour , milk, sugar , butter , egg , yeast , vanilla essence , lemon zest and salt .

A little history

It arises in the year 1756 , in the reign of Frederick the Great , when a pastry chef who came from Berlin , wanted to join the army as a gunner, which was impossible for him, since he had limitations to carry out this company. However, the king granted him the grace to work as a campaign baker. Being very grateful to the monarch, the pastry chef wants to thank him with a dessert and invented some balls that he could not bake due to the lack of an outdoor oven. For being fried they acquired the name of Pfannkuchen (pan-fried cake).

The recipe

Ingredients

Ingredients for 26 Berliners approximately 40 gr

• 250 gr of whole milk
• 25 gr of fresh baker’s yeast
• 80 gr of sugar
• 75 gr of butter
• 2 medium eggs
• 5 ml of liquid vanilla
• 620 strength flour
• 5 g of salt or a pinch
• ½ lemon zest

To fry

• Extra virgin olive oil or sunflower oil
• A high pie plate or a deep frying pan

For the batter

• White sugar

Preparation

1. Mix milk and yeast, temper it and add the sugar, butter, eggs and vanilla essence and mix.
2. Add the flour, salt and zest of half a lemon and knead for 2 minutes. Put a little flour on the table and give it a round shape.
3. Put it inside a bowl or saucepan and cover with a cotton cloth or with transparent film and let it double its volume. About 45-60 minutes.
4. Once the dough is leavened, put the dough back on the counter and degas by kneading it. Make a curler with it and cut portions of 40 gr, you will get a total of about 26 units that you will have to bowling. To give them a perfect ball shape, put your hand in a “C” position with the dough in the center and resting on the counter and start to move your hand clockwise … the dough will move and It will look like a perfect pin-pon ball. Go to a tray where we will cover them again to let them double their volume. Cover again with a cotton cloth or transparent film.
5. Fry them in plenty of oil so that they float, the oil should be around 170ºC. Frie first at the bottom and then at the top. Remove from the oil with a slotted spoon and quickly batter in sugar.
6. To fill them: there is a pastry cream or use jams or dulce de leche. They are very rich alone but stuffed they come out. Ready
7. Put the milk and yeast in the glass and temper 1 minute, 37ºC, speed 1.
8. Add the sugar, butter, eggs and vanilla essence and mix speed 2 for 30 seconds.
9. Add the flour, salt and zest of half a lemon and knead for 2 minutes in ear speed. Put a little flour on the counter, take the dough out of the glass and give it a round shape. Insert into a bowl and cover with a cotton cloth or with transparent film and let it double its volume. About 45-60 minutes.
10. Once the dough is leavened, put the dough back on the counter and degas by kneading it. Make a curler with it and cut portions of 40 gr, you will get a total of about 26 units that you will have to bowling. To give them a perfect ball shape, put your hand in a “C” position with the dough in the center and resting on the counter and start to move your hand clockwise … the dough will move and It will look like a perfect pin-pon ball. Go to a tray where we will cover them again to let them double their volume. Cover again with a cotton cloth or transparent film.
11. Fry them in plenty of oil so that they float, the oil should be around 170ºC. Frie first at the bottom and then at the top. Remove from the oil with a slotted spoon and quickly batter in sugar.
12. To fill them: there is a pastry cream or use jams or dulce de leche. They are very rich alone but stuffed they come out. Ready

Another recipe

Preparation

• 500 gr flour
• 70grs sugar and 70grs more to sprinkle the Berliners
• 1 egg
• ¼ l milk
• 65 gr butter
• 30 gr yeast
• Dulce de leche, quince jelly or pastry cream

Steps

• Dissolve the yeast in a little warm water with a pinch of sugar. Place the flour in a container, along with 70 grams. of sugar and a pinch of salt. Add the yeast already dissolved, add the soft butter at room temperature, the egg and the milk.
• Work the dough with energy until you get a homogeneous consistency, separate the dough into 15 or 16 servings and make a bun, let it rest covered with a tea towel until light.
• Heat in a large pot of oil, fry the Berliners four at a time; about 3 or 4 minutes on each side. Remove on absorbent paper, fill with what you want and go through a plate with sugar