Berliner
A German donut filled with jam or jelly and coated with powdered sugar. Also known as Krapfen or Pfannkuchen depending on the region.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
prôt - von Alex handgebacken
The exact origins of the Berliner are somewhat debated, but it's believed they evolved from similar fried dough pastries popular in Europe since the Middle Ages. Recipes for similar treats can be found as early as the 16th century. The name varies significantly by region, reflecting different local traditions and historical developments.
Berliner, Krapfen, or Pfannkuchen (depending on the region) are deeply ingrained in German culture, particularly during celebratory seasons like Carnival (Fasching or Karneval) and New Year's Eve.
Carnival/Fasching Tradition
During Carnival, it's a common prank to fill some Berliners with mustard instead of jam. This playful trick adds an element of surprise and amusement to the festivities.
Regional Names
The name of the pastry varies widely across Germany. In Berlin and surrounding areas, it's called 'Berliner.' In other regions, such as Southern Germany and Austria, it's known as 'Krapfen.' In parts of Western Germany, it is referred to as 'Pfannkuchen,' which can be confusing as 'Pfannkuchen' is also the term for pancakes in other areas.
New Year's Eve Treat
Berliners are a popular treat to enjoy on New Year's Eve, symbolizing good luck and a sweet start to the new year.
The Berliner offers a delightful combination of sweet, fruity, and slightly yeasty flavors.
The primary flavors are sweetness from the fried dough and powdered sugar coating, complemented by the tart or sweet fruit filling, most commonly strawberry, raspberry, plum, or apricot jam. The dough itself has a subtle yeast flavor, enhanced by the frying process which gives it a slightly nutty or caramelized taste. The overall experience is a balance of textures – soft and airy dough, smooth jam, and a delicate powdery coating.
Dough Proofing
Proper dough proofing is crucial for a light and airy Berliner. Allow the dough to rise sufficiently, usually until doubled in size, before shaping and frying.
Frying Temperature
Maintain a consistent oil temperature (around 170-180°C or 340-355°F) during frying. Too low and the Berliners will absorb excess oil; too high and they'll burn on the outside before cooking through.
Filling Technique
Use a piping bag with a thin nozzle to inject the jam filling into the cooked Berliners. This ensures an even distribution of filling without damaging the pastry.
Freshness
Berliners are best enjoyed fresh, as the dough tends to become slightly stale after a day or two. If storing, keep them in an airtight container.
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