My family loves doughnuts from Krispy Kreme. We order two dozen; 6 glazed, 6 chocolate glazed, 6 raspberry jelly glazed, and 6 chocolate custard. The last two choices goes first of course, but they all go within a couple of days.
I found a recipe in my CIA cookbook called “Berliner Dough” that sounded a lot like jelly doughnut recipe. I decided to see how hard it would be. I had bought a special tip for my pastry bag for filling them and I also wanted to test it. That was a complete waste, actually, it frustrated me so much that I’m not sure that I will try it again until I find a different way to fill them. The other part of the process was fine, although it did take a long time to fry them. I could only do three at a time.
This is not a process for anyone who wants a quick treat. If that is you make chocolate chip cookies or a pan of brownies. This is for someone who in the exercise world would be a long distance runner. The whole process from start to finish took about 4.5 hours. So, this is also not something that you could make for breakfast unless you like getting up at 3 am.
But if you are up for it, these doughnuts are totally worth the work you put into it. The Krispy Kreme doughnuts cost about $17 but these only cost about $5 and it made 3 dozen.
If your family can’t put it away like mine can, you could make up all of the dough, portion it into the balls, then freeze whatever you don’t want to use this time. Then you can defrost them a few at a time and continue with the process.
Berliner dough Ingredients 4.5 lbs
2 lb 4 oz Bread flour
1 oz instant dry yeast
16 fl oz whole milk
5.25 oz butter, soft
5.25 oz sugar
5.25 oz eggs
2 oz yolks
1.5 tsp salt
1 tsp vanilla extract
oil for frying
2 lbs 4 oz raspberry jam
- Combine the flour and yeast. Add everything else.
- Mix on low-speed for 8-12 minutes. The dough should have very strong gluten developement and be very tight, but smooth. Do the window pane test. (My mixer was heating before I got to this stage, so I worked it by hand for about 5 additional minutes)
- Bulk ferment the dough until nearly doubled, about 30 minutes. Fold gently. Allow the dough to ferment for another 30 minutes. (This developes the gluten further)
- Divide dough into 36 pieces (2 oz each). Shape into a tight round, pinch the bottom to close. Flatten with palm of hand and transfer, seam side down, to a greased parchment lined sheet pan.
- Proof, covered with plastic until the dough springs back slowly to the touch but does not collapse, about 1 hour. Heat oil ahead to be ready for next step.
- Transfer the proofed Berliners a few at a time, seam side up, to the deep fryer. (360F) and fry until golden brown on first side, about 1 minute and flip and fry about 1 1/2 minutes, flip again and finish frying on the first side about 20-30 seconds.
- Drain on a baking rack or paper towels until cool enough to handle and fill with jelly. (I sacrificed a couple of these in order to make sure that the center was completely done. I do not like dough in the middle, just jelly!)
- Fill a pastry bag fitted with a small plain pastry tip (the special one made it easier to puncture the side of the doughnut and reach into the middle, however it didn’t fit any coupler that I had and it kept oozing jelly from the bag instead of the tip. Grrrr!) inject about 1 oz of jelly into each Berliner.
- Dip each side in sugar and dust with powdered sugar or dip in the buttermilk glaze and let sit till dried.
1 lb powdered sugar
1 tsp vanilla
@ 1/4 cup buttermilk (Add 1 T at a time until just dippable. If this is too thin it just drips off, so it is easier to err on the thick side. Although if it is too runny just add more powdered sugar.)
Add all ingredients and mix until incorporated.
Variation-Chocolate custard filled
Same process different filling.
Pastry Cream Ingredients (This recipe makes 3 lbs, you can cut it down or use it to make tarts or fill cream puffs, or eclairs or flavor for cake fillings like boston creme pie)
32 fl oz milk (whole is best)
7 oz sugar
2.5 oz cornstarch
12 oz eggs
1 T vanilla extract
2 oz butter
- Combine 28 oz of the milk and 4 oz of the sugar and the salt in a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Meanwhile, combine the cornstarch with the remaining milk, and whisk until it is dissolved. Whisk in the remaining sugar and the eggs untill thoroughly combined and completely smooth.
- Temper the egg mixture by adding about 1/3 of the hot milk, stirring constantly with whisk. Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously with the whisk, until it comes to a boil and leaves a trail.
- Stir in the vanilla extract and the butter. Pour the pastry cream into a large shallow bowl. Cover with plastic wrap placed directly on the surface of the cream, and cool over an ice bath.
- Store the pastry cream, covered, in refrigerator.
3 oz unsweetened chocolate
2 T butter
1 lb powdered sugar
- Melt chocolate and butter in a microwave safe bowl, mix together and add powdered sugar and mix. It will be kind of chunky.
- Add 1 T hot water at a time, stirring constantly, until the icing is smooth and spreadable.
Sorry the pictures inserted backwards. Me and technology are an interesting vinaigrette.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.