Try this Filled Berlin Doughnuts recipe, or contribute your own.

Still searching for what to cook ?

Name: Filled Berlin Doughnuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Milk, scalded; 1/2 c Sugar; 1/3 c Butter; Fat for deep frying, heated; 1 ts Salt; To 375; 1 tb Orange juice; 2 ts Rum extract; Jam or jelly; 1/4 c Warm water; 2 Eggs, well beaten; 3 1/2 To 4 cups flour; 1 pk Active dry yeast

Find the most delicious recipes here

INGREDIENTS

1 c Milk, scalded
1/2 c Sugar
1/3 c Butter
Fat for deep frying, heated
1 ts Salt
To 375
1 tb Orange juice
2 ts Rum extract
Jam or jelly
1/4 c Warm water
2 Eggs, well beaten
3 1/2 To 4 cups flour
1 pk Active dry yeast

Servings

INSTRUCTIONS

Soften yeast in the warm water. Put 1/2 Cup sugar, the salt, butter, orange juice and rum extract into a large bowl. Pour scalded milk over ingredients in bowl. Stir until butter is melted. Cool to lukewarm. Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add about half of the remaining flour and beat until smooth. Beat in the eggs. Then beat in enough of the re- maining flour to make a soft dough. Turn dough onto a lightly floured surface and let rest 5 to 10 minutes. Knead until smooth and elastic. Form into a ball and put into a greased deep bowl; turn dough to bring greased sur- face to top. Cover; let rise in a warm place until double in bulk. Punch down dough. Turn dough onto a lightly floured surface and roll 1/2 inch thick. Cut dough into rounds with a 3-inch cutter. Cover with waxed paper and let rise on roll- ing surface away from drafts and direct heat, until double in bulk (30 to 45 minutes). About 20 minutes before deep frying, heat fat. Fry doughnuts in heated fat. Put in only as many doughnuts at one time as will float uncrowded one layer deep in the fat. Fry 2 to 3 minutes, or until lightly browned turn doughnuts with a fork or tongs when they rise to the surface and several times during cooking (do not pierce). lift from fat; drain over fat for a few seconds before remov- Ing to absorbent paper. Cool. Cut a slit through to the center in the side of each doughnut. Force about 1/2 teaspoon jam or jelly into center and press lightly to close slit. (A pastry bag and tube may be used to force jelly or jam into slit.) Shake 2 or 3 Bismarcks at one time in bag containing sugar.

NOTES

Alert editor

Filled Berlin Doughnuts

1 c Milk, scalded
1/2 c Sugar
1/3 c Butter
 Fat for deep frying, heated
1 ts Salt
 To 375
1 tb Orange juice
2 ts Rum extract
 Jam or jelly
1/4 c Warm water
2 Eggs, well beaten
3 1/2 To 4 cups flour
1 pk Active dry yeast

Soften yeast in the warm water. Put 1/2 Cup sugar, the salt, butter, orange  juice and rum extract into a large bowl. Pour scalded milk over ingredients  in bowl. Stir until butter is melted. Cool to lukewarm. Blend in 1 cup of  the flour and beat until smooth. Stir in yeast. Add about half of the  remaining flour and beat until smooth. Beat in the eggs. Then beat in  enough of the re- maining flour to make a soft dough. Turn dough onto a  lightly floured surface and let rest 5 to 10 minutes. Knead until smooth  and elastic. Form into a ball and put into a greased deep bowl; turn dough  to bring greased sur- face to top. Cover; let rise in a warm place until  double in bulk. Punch down dough. Turn dough onto a lightly floured surface  and roll 1/2 inch thick. Cut dough into rounds with a 3-inch cutter. Cover  with waxed paper and let rise on roll- ing surface away from drafts and  direct heat, until double in bulk (30 to 45 minutes). About 20 minutes  before deep frying, heat fat. Fry doughnuts in heated fat. Put in only as  many doughnuts at one time as will float uncrowded one layer deep in the  fat. Fry 2 to 3 minutes, or until lightly browned turn doughnuts with a  fork or tongs when they rise to the surface and several times during  cooking (do not pierce). lift from fat; drain over fat for a few seconds  before remov- Ing to absorbent paper. Cool. Cut a slit through to the  center in the side of each doughnut. Force about 1/2 teaspoon jam or jelly  into center and press lightly to close slit. (A pastry bag and tube may be  used to force jelly or jam into slit.) Shake 2 or 3 Bismarcks at one time  in bag containing sugar.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (427g)
Recipe Makes: 1 Servings

Calories: 1748
Calories from Fat: 552 (32%)

Amt Per Serving		% DV

	Total Fat 61.3g	82 %
	Saturated Fat 38.6g	193 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 2.4g
Cholesterol 161.1mg		50 %
Sodium 469.2mg		16 %
Potassium 301.7mg		8 %
Total Carbohydrate 309.6g		91 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 306.2g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1748

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe