Berlinesas de mermelada - Donuts alemanes

Ingredientes

• 1/2 cup soy milk (or oat milk)
• 0.4 oz fresh yeast (or 1 tsp (0.1 oz / 3.5 g) dry yeast)
• 1 1/2 tbsp sugar
• 1/2 tbsp vanilla sugar (or 1 tsp vanilla extract)
• 2 cups all-purpose flour (or spelt flour or gluten-free flour)
• 1 pinch of salt
• 3 tbsp vegan butter or margarine (melted)
• 1/3 cup raspberry jam (or other jam without pieces)
• 1 liter oil (e.g. sunflower oil or canola oil for frying)
• powdered sugar (for dusting)

Preparación

1. 1

   --- *Note: Check out the recipe video + step-by-step photos above! ---

2. 2

   Put soy milk and 1 tablespoon sugar in a small bowl. Crumble in the yeast and stir until dissolved. Then set aside for a few minutes until the mixture begins to foam.

3. 3

   Combine the flour, salt, remaining sugar and vanilla sugar in a bowl and form a well in the middle. Pour the yeast mixture and melted butter into the well and work it in with a wooden spoon. Then knead with the dough hook of a food processor or with your hands for about 8 minutes until a smooth dough is formed. Shape it into a ball, brush lightly with oil and cover airtight. Let rise at room temperature for about 40 minutes. (You can then optionally place the bowl in the refrigerator overnight and continue the next day.)

4. 4

   Divide the risen yeast dough into 8 pieces. Shape each piece into a ball like buns, then flatten into circles about 0.8-Inch (2 cm) thick. (Alternatively, you can roll out the entire dough and then cut out circles with a glass or cookie cutter, about 2.8-Inch (7 cm) in diameter.)

5. 5

   Place the dough pieces on a board or tray lined with parchment paper, a little apart from each other, and let them rise again, covered, for about 25 minutes.

6. 6

   Heat the oil in a wide pot or deep pan (or deep fryer or oven) to approx. 338 °F (170 °C) (*see note).

7. 7

   Gently slide in the dough pieces and turn the temperature down to medium heat.

8. 8

   Place a lid on top and cook for approx. 2-3 minutes until golden brown. Then carefully flip and fry the other side for 2-3 minutes until golden brown too.

9. 9

   Remove the doughnuts carefully with a slotted spoon and place on a wire rack lined with paper towels. Let them drain and then toss them in sugar.

10. 10

    Pour the jam into a piping bag with a long, narrow nozzle (if necessary, warm the jam slightly so that it becomes a little more liquid). Then pierce into the sides of the doughnuts and pour in the jam (about 10 g, depending on the size).

11. 11

    Dust the stuffed doughnuts with powdered sugar and eat them as fresh as possible.

12. 12

    Enjoy!