Berlin donuts. Berliners - sweet German donuts How to make donuts Berliner

Berliner Berliner -This is a traditional German fist-sized sweet yeast dough confection fried in frying oil. During frying, the dough piece of Berliner floats freely in the frying oil and, depending on the type of product, is fried either on both sides alternately to acquire a characteristic strip, or completely immersed in oil. The traditional German Berliner is filled with a filling of jam (strawberry or plum jam) and at the end of cooking is poured with sweet glaze or rolled in powdered sugar.

Outside the city of Berlin, products of this kind are known under various names and with partly deviant recipes.

Cooking

For the classic homemade Berliner, a sweet yeast dough is kneaded with egg, milk and butter (or other fat), allowed to rise, then the dough is rolled out, roundly cut into identical pieces, after which the pieces are allowed to stand and immediately dipped in hot cooking oil, where they are periodically turned over. The blanks, floating freely in oil, acquire a golden color on both sides, and in the middle a characteristic light stripe. They are allowed to cool slightly and filled with a confectionery syringe with a sweet filling (jam, honey, chocolate mousses, etc.). Finally, finished Berliners are sprinkled with powdered sugar or poured with icing sugar. More rarely, the filling is added before frying, being placed between two thin parts of the dough piece, which are sealed along the edge with water or protein.

customs

Berliners in Germany were traditional pastries for New Year's Eve, and now for carnivals, Shrovetide. At the same time, there is a playful custom to fill individual specimens with mustard instead of jam and serve in such a way that it is not possible to examine them in advance from the outside. And although Berliners were originally just a holiday pastry in some regions, today they are common and available all year round.

Origin of the Berliners

Yeast balls baked in melted fat were found in the North German regions as early as the 16th century. However, in most cases they were irregular in shape, left unfilled and baked in most cases in the oven.

One of the legends about the appearance of the Berliners is the story of the invention in 1756 by a Berlin confectioner who wanted to serve as an ordinary artillery under Frederick the Great, but turned out to be unsuitable for military service. At the same time, he was allowed to remain a field baker at the regiment. And so to speak, "in gratitude" he created the first buns in the form of cannonballs, and since there was no oven at his disposal, they were fried over an open fire in a frying pan filled with fat.

With a strong increase in the number of cities in the 18-19th century, fast dishes became necessary and, thus, the preparation of pastries in specialized stalls began, and products from yeast dough began to be fried in deep-frying oil. This is a particularly quick and easy preparation.

The further regional expansion of Berlin donuts took place in the second half of the 19th century with the rise of Berlin as an industrial city and capital of the newly formed German state. At the time, in the economic encyclopedia from J. G Krünitz (first appearance 1778-1858), the name of Berliner as a separate product is not yet mentioned (but there is a rectangular "Nürnberg donut" "Nürnberger Pfannkuchen" from yeast dough), but Berliner in Meyers' encyclopedic dictionary in 1903 sufficient space has been given for a detailed description. By the end of the 19th century, the recipes were listed in many regional cookbooks, and in Hedwig Albrecht's New Citizens' Cookbook (reprinted in 1896), the recipe is titled "Berlin Way", only under the heading pancakes. Since when Berliners began to be offered filled with stuffing, it still remains unknown.

In some parts of Germany, the word is often usedKrapfen(read as "krápfen" - from the Old High German kraffo) are smaller than Berliner, sweet or savory donuts, mostly filled with filling, which are baked not in the oven, but also in hot frying material (lard or vegetable oil).

Such small balls, called Globuli by the Romans, were sprinkled with poppy seeds and served with honey and were already known in the second century BC. Around 1200, a deep-fried pastry was listed as Craphun on the monastery menu, which was offered as a festive pastry before Lent. Today productKrapfenis known in numerous variants from baking dough, yeast dough or curd dough in many countries of the world.

Variety of names and cooking options

There is no unified German name for this bun. There are a rich number of regionally common synonyms and forms of preparation:

* In Berlin and most of East Germany from Pomerania to Thuringia, they speak of a pancake or crumpet - Pfannkuchen.

* In most of northern Germany, from Mecklenburg through Schleswig-Holstein and Lower Saxony to Westphalia and the Rhineland, and also in parts of the Palatinate, in the west of Baden-Württemberg and in the German part of Switzerland, they are called Berliners.

* In the Ruhr area, the concept is limited to Berliner Ballen.

* In the more southern parts of Germany, in particular Bavaria, in the east of Baden-Württemberg and in Austria they speak of Krapfen ("Krapfen" - crumpets), in the Alpine premises of Austria, Germany and in South Tyrol - where "Krapfen" denotes the peasant crumpet Bauernkrapfen - special carnival donuts. There is an ordinary standard form with apricot jam or rosehip jam and sprinkled with powdered sugar. In Hesse (with Rheingessen) and western Thuringia they know Kräppel - "kreppel".

* Less commonly, the Berlin pancake is found with chocolate or coffee cream or egg liqueur.

Related pastries from other countries

* Pączki are very similar Polish products (more filled and baked longer), traditional Shrove Tuesday pastry

* In France, there is a spherical variant filled with marmalade fillings called "Boule de Berlin" (literally "Berlin ball" or "Berlin bale"). Such pastries are also produced in Portugal under the name ("Bolas de Berlim").

* In Finland, Berliner is known as Hillomunkki ("jam monk"). A sugar-coated variant is sold as Berliininmunkki ("Berlin Monk").

* In Israel, Sufganiyah (סופגניה), also has a traditional baking season for the Chanukka holiday, which is quite similar to the Berlin donut.

On our websiteyou can get acquainted with the whole variety of deep-fried pastries from different countries.

In general, in the trade with deep-fried yeast dough baking, the name of the product has an addition indicating the origin of "Berlin", "Berliner" to indicate this special variant of the preparation of products (for example: "Berlin Donut").

Dumpling, donut and aladya
(biased culinary-philological research)
Article from the journal Science and Life (No. 9, 2007)

In the beginning there was fluff.

The word is Slavic and very ancient. It is available in the paintings of royal dishes from the time of Alexei the Quietest, but Ivan the Terrible, and perhaps Rurik, also ate donuts. And this venerable word in today's dictionaries was more unlucky than others. In the materials for the Russian Dictionary, which were prepared by the commission of the Academy of Sciences under the leadership of Karamzin, there is no donut. Academicians did not have time to get to it, the Patriotic War broke out. And then all work on the dictionary was stopped, because in France the dictionary was made by free-thinking encyclopedists, and the authorities firmly learned that working on a dictionary means preparing for the coming revolution. However, it is to blame, they did not learn this too firmly; at the beginning of the twentieth century, work was resumed, or rather, started anew. I will not undertake to judge whether the dictionary was the cause of the three Russian revolutions, but Stalin, having come to power, forbade any work on it, so that the only somewhat complete and competent dictionary of the Russian literary language ends in 1927 at volume fourteen and up to the letter P did not come. All other explanatory dictionaries of the Soviet era took the four-volume edition edited by Professor Ushakov as a standard. (By the way, all its compilers: professors Vinogradov, Ushakov, Vinokur, Larin, associate professor Ozhegov, Tomashevsky are Muscovites and express exclusively the point of view of the Moscow philological school.) This dictionary is twice as large as Dahl's dictionary (although it is also made in the form of a four-volume book) and replete with the most anecdotal errors, which are transferred both to Ozhegov's dictionary and to the academic four-volume book. Take, for example, the word badyaga, which these dictionaries write through O ... Neither Academician Marr, nor Academician Shcherba, and even more so Academician Derzhavin (editor of the banned dictionary of the USSR Academy of Sciences) were not allowed to work on a new dictionary. The works of Marr, in contrast to the articles of Vinogradov, turned out to be inaccessible to the leader of the peoples, and subsequently he subjected them to severe criticism.

However, back to our donut. What is it and how do dictionaries designate it?

Academic four-volume book: Lush round bun.
Ozhegov Dictionary: Lush round bun.
Ushakov's dictionary (1940 edition): Plump round bun.

Only Dahl objects to the definition of "bun": Aladya, spun cake, bloated puffy cakes.

So, the first question is posed as follows: are donuts baked or fried in oil? To resolve this issue, let's get into the old cookbooks, selecting those written by Russian chefs (both Moscow and St. Petersburg).

There are three books in total:
"The newest complete and perfect Russian cook and henchman", St. Petersburg, 1811;
"Universal Complete and Perfect Candidate or the Science of Candidate Art", St. Petersburg, 1811;
"New confectionery and cookbook", M., 1817.

All three books report that bread is baked and spun. Baked foods include: pancakes, loaves, rolls, Easter cakes, baits, kalachi, pretzels ... - you can’t list everything. And spun - only donuts and pryazhets.

There is nothing surprising in such discrimination: the Russian oven is perfectly adapted to baking, but frying in oil is possible only on the stove. In addition, frying in butter is not good, it burns in a pan, which causes a not too good smell. In addition, cow butter is expensive, so the owners preferred to bake pancakes in a dry frying pan, and then pour them with melted cow butter. As for vegetable oils, I would not wish the enemy to fry in linseed or hemp oil. They are already weakening, and when used for frying, they act no worse than castor oil. It is convenient to fry in olive oil, but the olive does not grow in our Palestinians, and even rich people rarely fry in imported olive oil. So it turned out that the baked one was a breakthrough, and there were only two types of spun ones: spinners made from unleavened dough (something like today's brushwood) and donuts from sour.

By the way, the name of the donut itself does not come from the adjective lush, but from the verb puff - fry in oil. Dahl writes about this, and all etymological dictionaries agree on this, from Fasmer to Chernykh. This is where the mysterious puffs of the Novgorod grandmother came from! The illiterate old woman, it turns out, knows her native language well.

However, time passed, and in 1835 the peasant Bokarev from the settlement of Alekseevka, Biryuchinsky district, Voronezh province, pressed sunflower oil for the first time in the world. Now we have become no worse than others to fry in boiling oil. Of course, a holy place does not happen empty, and as soon as yarn began to spread widely throughout Russia, words were needed to designate its individual varieties. Since there were no own words, they turned to the Varangians for help.

Greece, the cradle of European civilization, was the first to say its word. In Greece, as you know, everything is there, there were also pancakes. Here is what the “Dictionary of Foreign Words” edited by Michelson (M., 1875) writes: “Aladya, Greek, eladia, from elaion, oil. A kind of pastry made from dough fried in oil.

Dal also uses the word in the same meaning: "... spun bread from sour wheat dough." Note that Dahl writes this word now through O, then through A, that is, its spelling has not yet settled down. In general, for the first time I managed to meet "alade" in the book of Cordelli (1827), that is, even before the advent of sunflower oil. However, Cordelli is a Frenchman, and his books (there are several of them) are translated and contain a lot of special terms that were translated by simple tracing.

In the Dictionary of Foreign Words and Scientific Terms, compiled by A. Yanovsky (1905), there is also aladya, but it is already written through O - pancake. Soviet dictionaries of foreign words have enlisted the fritter as the original Rusak and do not mention it.

By the way, Ushakov, followed by Ozhegov and the academic four-volume book, also managed to let the fog in regarding the pancake. "Oladya is a thick soft flatbread made from wheat flour, fried in a pan." How fried? - in oil or without it? And if without oil, then what is the difference between pancakes and pancakes made from sour dough? I understand that professors of philology are far from cooking and hardly ever fried pancakes themselves, but in order to understand the subject, this question must be answered.

In short, the water is dark in the clouds, and the Dictionary of the Academy of Sciences of the USSR, edited by Derzhavin, stopped on the second issue of the fourteenth volume (disarm - run in) and cannot resolve perplexity.

After such troubles, the history of the donut seems like a children's horror story. However, it is precisely from such wretched orphans that the most predatory monsters grow up, with whom you then do not know what to do.

Three hundred years after the march on Moscow (1617) by the troops of Leo Sapieha, the history of the Polish "intervention" was repeated. With the same hussar daring, a donut burst into Moscow, but unlike the expelled Poles, he is not going to leave. Neither the merchant Minin nor Prince Pozharsky was found on the invader. In the dictionaries of the nineteenth century, this word does not occur, and in the thirties of the twentieth century it is already so common that it is considered native Russian. Although the word “donut” comes from the Polish ponczek, which means “donut” in Russian (see “Science and Life” No. 1, 2004). O. Trubachev, the translator of Fasmer's etymological dictionary, makes a note at this point: "As already correctly noted by Ushakov."

The Poles did not have a tradition of stringing bakery products into knittings, they did not know either dryers, or donuts with bagels, or pretzels, or rolls. So, of course, the Polish "donut" did not have any hole, but was a ball fried in oil with or without filling. In the same meaning, the donut is noted in the literature. Here is perhaps the very first mention:

Petya, going out onto the balcony,
Eagerly ate
Sweet donut,
Like rain down a pipe
Lil jam on the lip.
V. V. Mayakovsky. The tale of Petya, the fat child, and Sim, who is thin

As you can see, Petya is eating a donut stuffed with jam.

It is curious that the most Moscow of all writers - V. Gilyarovsky - did not use this word at all in his work.

Now let's see what the dictionaries say about the donut.

In the Russian version of Fasmer's dictionary, the interpretation of most of the words is omitted by the translator. “Naturally, it does not make sense for the Russian reader to determine the meanings of all Russian words, as the author did, compiling his dictionary for the German reader,” O. Trubachev tells us. In the German edition, a donut is defined as a round, butter-fried patty.
Ushakov: Round fried pie. (Donut with jam).
Ozhegov: Round pie fried in boiling oil, crumpets. (Donuts with jam).
Academic four-volume book: Round, fried in oil, usually a sweet pie, donut.

And nowhere, not a single source says that there can be a hole in a donut. But the filling may be, and, therefore, there are obviously no holes in the donut.

So, we come to the conclusion: donut is the most common name for yeast dough products fried in oil. A donut and even a pancake can be called a donut, although in the case of a pancake, this is, perhaps, linguistic extremism. But a pancake can only be called a flatbread fried in oil and a donut - only a ball fried in oil (it doesn’t matter if it’s stuffed or not). Thus, for a ring fried in oil, the only literate name remains - donut.

Since the end of the fifties, in the Moscow dialect, any donut began to be called a donut, including a yeast dough ring fried in oil. In the case of official documents (GOSTs), the correct name is retained, while in books aimed at the average reader, complete anarchy begins to reign.

Let's look at two typical examples. In “Cookery”, published by Gostorgizdat in 1959 “for cooks of catering establishments” (that is, in the official book), there is a recipe for the “Moscow donut” (recipe 1161): down on a baking sheet greased with sunflower oil, give a full proofing and deep-fry. After frying and dripping of fat, immediately sprinkle with powdered sugar mixed with cinnamon. For the dough: flour 2000, sugar 300, table margarine 140, melange 160, salt 20, yeast 50, water 1000; test output 3560; sunflower oil for cutting 25, fat for deep fat 450, powdered sugar for sprinkling 440, ground cinnamon 4. Yield 100 pcs. 40 g each.

But in the Stalinist "Book of Tasty and Healthy Food", which contains a similar recipe with a slightly reduced layout, the cook is invited to cut circles from the dough with a glass, and then turn them into rings using a notch. This is where the confusion seems to come from. This book went through several editions and sold millions of copies. Almost every family had this chicly designed volume. And if only I lay... I remember in my childhood it was my favorite reading. Plus - wonderful illustrations ... As they say - do not eat, so we'll see. As a result of error and illiteracy, this, on the whole, remarkable book was assimilated by a part of the population. And there was no one to correct the philologically illiterate cooks, the connoisseur of Marxism and linguistics did not tolerate competitors.

And yet, it was possible to establish the truth. Of course, I guess that the one who previously called the donut a donut will not give up a bad habit, but at the same time he must know that he is speaking illiterately. A donut with a hole is the same nonsense as borscht without beets or barbecue in a pan.

Delicious donuts were brought to our store near the house: large, lush and soft, in a thin, matte sugar glaze, with a delicious chocolate strip on the side and chocolate filling in the middle.

Having devoured a donut, I found that it ended somehow quickly, and decided that it was time to learn how to cook such donuts at home. The next day we had 2 dozen delicious homemade donuts! That's how much you get from a serving of ingredients.

They tasted almost indistinguishable from store-bought ones, even better, as the children said. We tried and reproduced everything - both icing and fudge.

Unless the purchased ones were a little more airy and larger - but I do not advise you to make them large, as they can remain damp inside. Let them be smaller and well fried.

Prepare Berliner donuts too - we made them with chocolate, but in general the filling can be very different: jam, regular or boiled condensed milk, honey.

And you can put a berry inside (from jam or fresh - pitted cherries, raspberries, strawberries) ...

Ingredients:

15 g fresh yeast (or 5 g dry);
270 ml of warm milk;
4 tablespoons of sugar;
45 g butter;
1 tablespoon brandy;
2 yolks;
¼ teaspoon salt;
A packet of vanilla sugar.

How to bake:

Cooking yeast dough for donuts. Mash the yeast with 1 tablespoon of sugar.

Pour milk 36C, mix.

Sift 1 cup with a slide of flour and leave for 20 minutes in a warm place.

Separate the yolks from the proteins (egg whites can be used for meringue or scrambled eggs), we also take the butter out of the refrigerator in advance to soften.

When the dough becomes fluffy and airy, add the rest of the sugar, yolks ...

Together with part of the sifted flour - salt, vanillin, soft butter, a spoonful of cognac.

Sift the rest of the flour and knead a soft, not sticky dough.

Leave the dough in a warm place, covered with a towel, until doubled in size. In the meantime, cut 20 small squares from baking parchment, slightly smaller than a saucer in size. Lubricate pieces of paper with vegetable oil.

We crush the dough, divide it into 20 parts, roll up the balls, put each one on a personal piece of parchment, cover with a towel and leave for 1 hour.

In some blanks, I immediately put a piece of chocolate in order to experiment.

Donuts will fit and become very fluffy. We cover part of the table with paper napkins, prepare a slotted spoon and a fork.

We heat the vegetable oil for frying well in a saucepan - 1 cup or more (depending on the diameter of the dishes): you need the donut to sink about halfway. With the help of paper, dip the donuts into hot oil and deep-fry alternately on both sides until a rich golden color.

Flip with a fork - be careful, an upside down donut can splatter with hot oil.

We fry for about 1.5 minutes or a little less on each side, it depends on the power of the fire (I cooked on a fire slightly above average) and on the size of the donuts. Be careful not to overcook, but at the same time do not take out the donut too early: when it is light golden, then, most likely, it has not yet had time to bake in the middle.

We catch the finished donuts with a slotted spoon and put them on napkins so that they absorb excess oil. When the donuts are cool, you can fill them with toppings.

How to make donuts with chocolate filling inside

How does the delicious chocolate fudge get inside the donut? I tried it three ways.
I put a piece of chocolate in some of the donuts when forming balls. It turned out quite well, but these donuts did not fit as well as the others and came out smaller. The chocolate inside melted during frying and became almost like fudge, a little thicker.

I tried to make one donut raw with liquid fudge. Do not do this: the fondant began to crawl out, smearing the dough, and the donut did not want to stick.

I fried some donuts empty and then filled them with chocolate filling from a pastry syringe. This is the most successful option, they do it in production. At first I thought - where to stuff it, there are no such cavities in a donut as in custard eclairs? But it turned out that there is where. True, if you pour a lot of filling into a donut, it will spill out.

How to make chocolate fudge for filling and icing:

100 g of chocolate;
4 tablespoons cream 10% or milk.

We crumble the chocolate into a small bowl, pour in the cream and put the container in a water bath (in a large bowl with water, standing over low heat). Stirring, heat until the chocolate melts. Thickness can be adjusted by adding more or less cream.

We fill the donuts with a part of the chocolate from the side using a confectionery syringe, and put a little - a couple of spoons - into a confectionery bag to decorate the donuts.

How to make donut icing:

Donuts can be simply sprinkled with powdered sugar.

But it is more delicious to dip them in icing sugar.

100 g of sugar;
2 tablespoons of water.

Pour sugar into a small saucepan, pour in water, heat over low heat until boiling, remove from heat and set aside for a few minutes. When the icing cools slightly, it will no longer be hot, but warm, it will become a little thicker. We dip donuts into it on both sides, shake off or remove excess glaze with a spoon and put it on a wire rack set on a dish.

When the icing sets a little and starts to become matte, draw chocolate stripes, spirals or other patterns on top of it. If the chocolate in the bag has hardened, dip the bag for a couple of minutes in warm water.

Put the finished donuts with chocolate on a dish.

And enjoy homemade sweets!

From Wikipedia, the free encyclopedia

According to legend, the Berlin donut was invented in 1756 by a certain Berlin confectioner who dreamed of serving in the artillery of Frederick the Great. Although the confectioner did not manage to prove himself properly in the military field, he was left with the regiment as a field baker. In gratitude for this, the “artillery baker”, in the absence of an oven, came up with the idea of frying round cannonballs from yeast dough in oil over an open fire. Donuts became widespread in Berlin, where they were sold from stalls. When and by whom it was invented to fill Berlin donuts with confiture is unknown.

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An excerpt characterizing the Berlin donut

“Look, you, and the Kursk people have passed,” they said in the ranks.
- Passion, my brother, that our troops have gathered! Evening looked at how the lights were laid out, the end of the edge could not be seen. Moscow - one word!
Although none of the column commanders drove up to the ranks and did not speak with the soldiers (the column commanders, as we saw at the military council, were out of sorts and dissatisfied with the work being undertaken, and therefore only carried out orders and did not care to amuse the soldiers), despite On top of that, the soldiers went merrily, as always, going into action, especially in the offensive. But, after passing through a dense fog for about an hour, most of the troops had to stop, and an unpleasant consciousness of disorder and confusion swept through the ranks. How this consciousness is transmitted is very difficult to determine; but what is certain is that it is conveyed with unusual fidelity and quickly overflows, imperceptibly and uncontrollably, like water down a hollow. If the Russian army had been alone, without allies, then, perhaps, a long time would have passed before this consciousness of disorder would become a general confidence; but now, with particular pleasure and naturalness, attributing the cause of the disturbances to the stupid Germans, everyone was convinced that a harmful confusion was taking place, which the sausage workers had done.
- What have become then? Al blocked? Or did you stumble upon a Frenchman?
- No, don't hear it. And then he would start firing.
- Then they hurried to speak, but they spoke - they stood uselessly in the middle of the field - all the damned Germans confuse. Eki stupid devils!
- Then I would let them go ahead. And then, I suppose, they huddle behind. Now stop and don't eat.
- Yes, will it be there soon? The cavalry, they say, blocked the road, - said the officer.
“Oh, the damned Germans, they don’t know their land,” said another.
What division are you? shouted the adjutant as he drove up.
- Eighteenth.
"So why are you here?" you should have been ahead long ago, now you won’t get through until evening.
- These are stupid orders; they don’t know what they are doing,” the officer said and drove off.

Berlin donuts or just Berliners: cooking features

Berlin donuts are a delicacy that everyone who visits Germany should try, especially since there is a great reason for this on New Year's Eve - they are part of the holiday tradition. They can be seen on many tables during a traditional dinner. This donut patented its name thanks to a German artilleryman who was a confectioner by profession. He came up with the idea of frying such donuts in the absence of an oven, in the process of military service in 1756. The Berlin pastry chef became famous throughout Germany for his talent for cooking, and the donut became known as the Berliner.

The difference between Berliners in different parts of Germany

In every part of Germany, Berliners are served with a different topping. For example, in Swabia and Franconia they are filled with rosehip jam, and in South Tyrol and Bavaria with apricot jam. Custard and vanilla cream are used to fill donuts in the northern states of Germany. However, cherry and fruit jams are most often used, and the Berliner is sprinkled with powdered sugar on top.

In Germany and Austria, Berliners have long been a traditional treat at carnivals and New Year's events.

yeast donut recipe

For many years, donuts have been a significant part of other confectionery products around the world. The process of making donuts is known to many technologists.

As a rule, donuts are made by kneading yeast dough.

Yeast dough for making donuts includes the following elements:

Flour (take enough so that the dough does not stick to your hands);
Dry yeast - 11 g (1 pack);
Milk (0.5 l);
Butter or margarine (125 g);
Water (1/2 cup);
Eggs (2 pcs.);
Salt (1.5 tsp);
Sugar (3 tablespoons);

First of all, milk is mixed with water, sugar and yeast. This mixture "comes to life" a little in just 15 minutes. Then the eggs are added. Next, a little melted butter is added along with salt, and the whole mass is mixed again. After that, the flour is gradually poured out, during which the entire test mass must be stirred with a spoon. The bowl is covered with a towel and placed in a warm place for 1.5 hours. The risen dough is rolled out to a thickness of 1 cm. At the end of the process, we take a glass and squeeze out round blanks from the dough. Next, the blanks are fried in sunflower oil so that the dough blank is completely floating in it without touching the bottom of the dish. Ready donuts are laid out on napkins or paper so that excess oil is glass and does not spoil the taste. You can leave donuts as they are, without filling, or you can fill them with chocolate, cream or jam with a syringe. Lay out the donuts evenly on a plate. Sprinkle them with powdered sugar on top.

This is one of the easiest ways to make donuts. But there is an even more complex method that is used in production. It allows you to make donuts not only with different fillings, but also with different appearance.

Mass production of donuts

The dough is made in the same composition. Then it is kneaded and rolled into koloboks. Test koloboks are allowed to rest for about 7-8 minutes. Then they are placed on a dough sheeter, splashed a little and rolled several times until they become about 0.7–0.8 mm thick. The thickness depends on the final value of the donut and can be up to 1 cm. Further, the rolled out dough lends itself to the molding machine. At this stage, its final form is determined. For example, he can become a Berliner or a donat. The difference is that a berliner is a whole round donut and a donat is a donut with a hole in the center. In other words, the latter looks like a donut.

After molding, donut blanks are stacked on special fabric belts and placed in a trolley. In order for the donuts to turn out lush and their blanks to quickly increase in size, they are placed in proofing. In a proofer, the temperature and humidity are about twice as high as room temperature, due to which dough pieces increase very quickly, and donuts that have come up are taken out of such a cabinet for subsequent frying. Then they should be weathered for 2-4 minutes. This is done so that after frying the donut has a nice golden crust. Then, using huge fryers for frying donuts, they are dumped into hot frying oil, the temperature of which is 160-170 degrees. The donut frying takes about 5 minutes. Finished products are dumped on parchment paper, cool a little.

The donut is almost ready. But now it needs to be given flavor and color. To do this, with the help of a special device that stuffs donuts with a needle, any of the required fillings is selected. The donut starts. Now it can be sprinkled with powder or dipped in glaze, the color of which can be completely different. The donut is ready to eat. There are many ways to decorate donuts. You can, for example, make an inscription on it or paint it with multi-colored glaze, which is very popular during New Year's celebrations.

Outside the city of Berlin, products of this kind are known under various names and with partly deviant recipes.

Cooking donuts Berliner

For the industrial preparation of Berliners, the following are used: mixtures for Berliners (to prepare the dough); dough mixing machines (to knead the dough); dividing and rounding machines (to divide and round the dough); fryers with proofers (to fry Berliners); filling dispensers (for dosing the filling inside the donut).

customs

Origin of the Berliners

In some areas of Germany, the word Krapfen (read as "krápfen" - from the Old High German kraffo) is often used - these are smaller than Berliner, sweet or savory doughnuts, mostly filled with filling, which are baked not in the oven, but also in hot frying material ( lard or vegetable oil).

The product is new!

Ease of preparation allows setting up the production of Berliners both for bakeries with further packaging, and for small and medium-sized businesses, selling Berliners piping hot in colorful paper bags.