Related CoursesThe Lazy Sourdough Bakery
I have a weak spot for doughnuts, but you probably know that about me. If you add custard, well, that is just too much to bear. I managed to give most of these away, as covid has made me very cuddly, and so when we made these initially I was on the stop all carbs train. If I had some today, in front of me as I write this, there is no telling how many I could devour.
Berliners or Pfannkuchen is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a custard, marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. We think which ever way you go, you will love them as will anyone you feed them to. You can tell yourself that using sourdough is a better option than normal yeast, and yes, go with that. They're practically a health food! I can only say Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Raw Caster Sugar BUY
- 2 eggs
- Fresh Nutmeg ground, to taste
- 50 Grams Butter BUY
- 150 Grams water
- 8 Grams Fine grind salt
- 600 Grams Bakers or Strong Flour BUY
- 100 Grams Levain bubbly and active Recipe
Lemon Vanilla Filling Custard
- 80 Grams Bakers or Strong Flour toasted, (see instruction) BUY
- 80 Grams Raw Caster Sugar BUY
- 6 Egg Yolks
- 350 Grams whole milk
- 1 Teaspoon Vanilla Bean Paste BUY
- 10 Drops doTERRA lemon oil or finely grated zest 1 lemon BUY
- Extra Virgin Olive Oil (EVOO) Enough to fill a small saucepan deep enough to cover one donut whilst frying BUY
- icing sugar to dust
- Strawberry Vanilla Jam to fill, (optional) Recipe
Place sugar, eggs, nutmeg, butter, water and salt into the Thermomix bowl and blend 1 min/37ºC/speed 4.
Add flour and levain and mix 6 sec/speed 8. Knead 4 min/Interval or dough setting. Set aside in floured Silpat mat and allow to double. This will take up to 4-6 hours depending on the temperature in your room.
Pull and fold 4 times. Wrap and place into the fridge overnight for a slow prove.
Remove from the fridge in the morning and line two oven trays with baking paper and dust them with flour. Work while the dough is cold. It will make it easier. Roll the dough out, divide it into equal size pieces, I used approx 95g. Roll each one with the ball of your hand, vigorously into a small dough ball that is smooth with no seams underneath. Place on the prepared trays and repeat with all the dough. Cover and prove for around 4 hours or until fluffy and wobbly. If they are not fluffy and wobbly, you should not proceed with the frying. Give them a bit more time! You can thank me later. If you prove them and then run out of time to cook them, refrigerate them, covered, again at this point, then fry and fill when you have the time.
Place EVOO into a small saucepan and heat until it reaches 160°C. Fry donuts for exactly 13 minutes, let cool and drain on a paper towel before coating in icing sugar.
Meanwhile, make and chill the filling custard.
Toast the flour for the custard by placing into a dry frying pan onto a medium heat until it is turning a golden colour. Keep moving it around as you do this. This will prevent any 'raw' flour taste in the custard after it is cooked. Cool slightly.
Place all custard ingredients into the Thermomix bowl (including the toasted flour) and cook 8 min/80°C/speed 4.
Cook further 2 min/90°C/speed 4. Remove from bowl and place into a container. Press a piece of paper (cartouche) right onto the surface of the custard. Cool on the bench for 2 hours and then refrigerate until ready to use. You can make this in advance up to a week.
Place a small circle nozzle inside a piping bag and fill with custard. Pipe into the side of the donuts.
If you don't wish to cook doughnuts for filling with custard, you can cook regular shaped doughnuts at the same temperature for 8 minutes. Dust with icing sugar or glaze and add sparkle to taste!
This recipe can be seen if you sign up for the related course. Join the course to get access!