Boules de Berlin are basically jam-stuffed donuts.
They are a daily pastry of the German part of Europe, and make for anything from breakfast to a snack.
These boules, just like beignets and donuts, are made from a yeasted dough then fried to a lightly crisp golden exterior and a fluffy white interior. More often then not, a needle-like apparatus is used to stuff the donuts after they have been cooked.
This recipe stuffs them before cooking, so you must really be careful to crimp the edges well or they will open during frying. The original recipe got 24, I got 20 boules.
It is traditional to use raspberry jam, but there is nothing stopping anyone from using other kinds of jam, or even nutella!
1 cup milk
3 Tbsp sugar
1 tsp salt
2 tsp dry active yeast
2 Tbsp warm water
3 1/2 cups flour
2 Tbsp vegetable oil + 8 cups for frying
1/4 tsp ground nutmeg
raspberry jam for filling
powdered sugar for dusting
Place milk in a small saucepan on the stove and heat until bubbles appear all around the sides of the pan. Remove milk and let cool until it’s lukewarm.
While the milk is cooling, combine the yeast with the warm water and a pinch of sugar in a small bowl or glass measuring cup.
Stir and let sit for five minutes — after five minutes, it should look almost creamy. That’s a sign the yeast works!
Place the yeast/water, flour, warm milk, salt, sugar, nutmeg, eggs and 2 Tbsp oil in a large bowl of a stand mixer. Beat with a paddle attachment until dough forms and then switch to the dough attachment and continue mixing on high speed for five minutes
The dough should be very smooth and not sticky. Place dough in an oiled bowl, cover with a cloth and let rise in a warm spot for an hour and a half.
After rising, remove dough from the bowl and roll out on a lightly floured surface to 1/4″ thick. Cut circles of dough using the bottom of a glass jar or a biscuit cutter.
Place a heaping teaspoon of raspberry jam in the center of one circle of dough.
Place another circle of dough on top and FIRMLY SEAL EDGES TOGETHER! If you don’t crimp the edges to seal well enough, they will open up while frying!
Now, heat up the rest of the vegetable oil in a large heavy pot over medium/high heat.
If oil is too hot it will burn the doughnuts and if it’s too cool, the dough will absorb extra oil and take a longer time to fry.
When the oil is ready, carefully and gently drop in two doughnuts at a time. They should sizzle and little bubbles should instantly appear all around the edges of the doughnut.
Fry for about 3-5 minutes per side. Flip doughnuts carefully in the oil using a spatula or big spoon.
Doughnuts are done when they are a deep golden brown color. You want the color to be brown — too light and they won’t be cooked through on the inside.
Remove the doughnuts with a slotted spoon or spatula and place on paper towels to drain.
Repeat with remaining doughnuts until all doughnuts are fried and on paper towels.
Let doughnuts cool briefly, then sift powdered sugar over tops. Enjoy warm!
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