Berlinerbollen or Boules de Berlin are round delicacies made from fried yeast dough and filled with jam and / or pastry cream. Most Germans also know the cake as Berliner, except in Saxony and in Berlin itself, where they are called Pfannkuchen (literally: "pancakes") and in southern Germany, where they are called Krapfen.
This name is also used in Austria and Italy.
Ingredients for Boules de Berlin
for 4 Boules
- 18 oz- 500 g flour
- 3 tbsp Dried yeast
- 2 oz - 56g vanille sugar
- 2 oz - 56g butter (melted)
- 1cup -0,23l milk (lukewarm)
- a pinch of salt
How to make Boules de Berlin:
In a bowl combine the lukewarm milk, yeast, and 1 egg.
Put the flour with butter, salt and vanilla sugar in the bowl of the food processor. Let the food processor run until well blended.
Gradually slowly the milk mixture and knead in food processor until an elastic dough. It should not stick, but should not too dry.
Preheat the oven to 30 ° C.
Rub a large bowl with a lick of neutral oil and flour. Put the dough and cover with a clean kitchen towel and let rise for 40 minutes in the slightly heated oven.
Make meanwhile pudding ready.
Remove the proofed dough from the oven and push the air out. Knead briefly through and form globules larger than a golf ball but smaller than a tennis ball.
Place the balls on a greased baking sheet, cover with greased plastic wrap and let rise for about 20 minutes in the oven at 89°F - 30 °C.
Heat the deep-frying to 338°F - 170 °C. Fry the Boules for 2 minutes on each side until golden brown. Drain on paper towels and cool.
Fill a pastry bag with the pudding.
Cut the ball in half and fill them with the cream.
Sprinkle with powdered sugar.