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How to make German Berliner doughnuts
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5 from 2 votes

German Schmalzgebäck

Similar to American doughnuts, these German Berliner doughnuts are fried and then dusted with powdered sugar
Prep Time15 minutes
Cook Time20 minutes
Resting time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: German
Servings: 50 pieces
Calories: 290kcal
Cost: $9

Ingredients

  • 5 oz milk, warm
  • 3 ½ TBSP butter
  • 2 ¾ cups flour
  • 1 tsp instant yeast
  • 3 TBSP sugar
  • 2 tsp vanilla sugar or vanilla extract
  • ½ tsp salt
  • 1 whole egg
  • 1 quart lard or other frying oil

Instructions

  • In a medium bowl or the bowl of a standmixer, combine the very warm milk, butter, flour, yeast, sugar, vanilla sugar, salt, and the egg.
  • Either using the standmixer with the dough hook attached, a handheld mixer, or your hands knead the dough for at least 5 minutes.
  • If the dough is too wet, add enough flour to make a uniform dough that does not stick to the bowl.
  • Let the dough rise until visibly increased in size (30 - 60 minutes).
  • On a lightly floured surface, roll out the dough. With a knife or pizza wheel, cut out squares or any shape you like.
  • In a pot, heat about 1 quart of lard to about 325˚F.
  • In small batches, fry the the squares until golden-brown on both sides.
  • With a slotted spoon, transfer the doughnuts to a cooling rack covered with paper towels.
  • Dust liberally with powdered sugar.
  • These German doughnuts are best when eaten fresh and hot.

Notes

  • these taste best when enjoyed fresh but they will last for a few days at room temperature
  • dust them liberally with powdered sugar

Nutrition

Calories: 290kcal
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