In: All Recipes recipes8 February 2013
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Berliners, or krapfens, are a kind of an Austrian pastry, typical of Carnival period. It’s a fried dough filled with pastry cream, or jam, or Nutella, and then covered with icing sugar.
I’d been thinking of making Berliners since a while ago, but I’ve issued som difficulties with sweet yeast doughs ove the years, so much so that I decided to abandon them, not to have any disappointment. Anyway, yesterday I I picked up the courage and, thanks to the experience I’ve gained over the past few months with savory yeast doughs, I decided to face up to the Berliners, starting from an old recipe of my mom’s. May I be immodest, this morning? They are a hit! I’ve never tasted cream Berliners as good as mine, and at home they literally went crazy! So I guess I’ve finally made it up with sweet yeast doughs, yippee!!!
Well, guys, I strongly suggest you to make them, and maybe to doble the quantities, as it’s totally worthy: soft, light, and don’t even absorb much oil during frying! You can make them together with the other Carnival pastries you use to make in this period.
Have a good day, my friends, I’m going back to work… Tell me if you try the recipe 😉

P.S. if you prefer to bake them, you can use the recipe to make Pariser Bullar.

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Ingredients for 20-25 Berliners:
300 g of pastry flour Purchase Retin-A without prescription
130 ml of milk
10 g of baker’s yeast
2 yolks
25 g of sugar
50 g of butter
1 tbsp of vanilla extract
1 zest of lemon, grated

Ingredients for Pastry Cream
2 yolks
2 tbsp of sugar
2 tbsp of pastry flour
200 ml of milk
1 tbsp of vanilla extract

seed oil
icing sugar

Preparation Time: 40 min.
Cooking Time: 20 min.
Total Time: 1 hour + 3 hours for rising

How to make Berliners

Make a sponge: dissolve the yeast in slightly tepid milk. Add in 100 gr of flour.

Cover with some plastic wrap, and let rise for 30 minutes.

In a large bowl, mound 150 gr purchase Lamisil online of flour and the lemon zest. Make a well in the middle, and pour inside your sponge.

Start to work, slowly incorporating the flour.

In another mixing bowl, beat yolks and sugar, then add in vanilla and melted butter, tepid.

Now stir the egg mixture into the flour dough. Keep kneading till you get a soft and smooth dough: if it is still sticky, add the remaining 50 gr of flour.

Let rise for 2 hours, covered with plastic wrap.

Meanwhile, let’s make the pastry cream: beat yolks and sugar, then add in the flour.

Slowly stir in the milk, together with vanilla extract.

Cook on a low heat, while stirring all the time, until it thickens.

Take back the dough, roll it out on a floured pastry board (you need a 4 mm sheet). Cut it with a 8 cm round cutter.

Put a teaspoon of cream in the middle of half of the disks you’ve got.

Cover with a second disk of dough, and press the edges.

Then seal your Berliners by using a smaller, 6 cm, round cutter.

Place on a floured tray and let rise for 30 more minutes.

Warm up some seed oil in a pan, and deep-fry your Berliner, a few at a time.

Fry both sides till nicely golden brown.

Put them on some blotting paper, then sprinkle with (vanilla-flavored) icing sugar and serve.

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