Since publishing my original Berliner Recipe, I’ve made a few updates. Now I fill them BEFORE I fry this. This is the old way… filling after frying.
Both work well, it’s just a matter of preference.
– There won’t be a blow out while frying
– You can see what’s inside (if you make different flavors)
-Pastry bags can be messy
– There’s no hiding the mustard
If you prefer to fill your Berliner BEFORE Frying, click HERE–> Berliner Recipe
Step By Step Photos for This Easy Berliner Recipe
Bring all the ingredients together to a sticky dough
Knead the Dough for 10 Minutes in A Mixer with a Dough Hook
or by hand on a counter…( It’s good exercise!)
Then Put the Dough into a Bowl, Cover with Plastic Wrap and Leave to Rise Until Doubled.
Should take 1 hour
And it will go from this ^ to this
Turn out dough onto a floured counter, and Knead a few times
Then use a Rolling Pin to roll out to 1/4 inch thick if you are filling before frying
Use a round cutter to cut out your Berliner. 3 inch is about perfect.
(With the 4 inch, I was able to make 12… 3 inch would have made 20?)
Lay the rounds on a cookie sheet, cover with a floured Tea Towel,
and let rise somewhere warm for 30 minutes.
Get Ready for Frying
Heat up the fryer, set out a place with paper towels to catch the Berliner,
set out a bowl with Sugar, and a rack to cool them on.
Risen, and ready to fry
Put two or three dough rounds CAREFULLY into the Oil,
you don’t want to crowd them, or knock the air out of them!
When the bottom is GOLDEN BROWN, carefully flip them over.
I found that with the 4 inch ones, 3 minutes on the first side, then 2 1/2 on the second side was perfect.
Smaller Berliner will probably need a little less time. Try 2 – 2 1/2 minutes per side.
Mrs. Anderson’s Baking 42137 Anderson’s Cookie and Fondant Cutters, Stainless Steel, 3-Piece Graduated Round Set with Handles, Set of 3Presto 05442 CoolDaddy Cool-touch Deep Fryer – BlackTaylor Precision Products Candy/Deep Fry Stainless Steel Thermometer
Let the Browned Berliner sit on Paper Towel for a Minute
This will soak up any drippy oil
While the Berliner is STILL WARM, coat it in Sugar
Let it finish cooling on a rack
If you are filling after Frying-
Use a pastry bag with a larger tip for filling your Berliner. You CAN use a Zipper Bag… but make sure you have a big enough tip, and you take it slow. Small tips and flimsy bags lead to blown out bags, and a big mess. Plus you really want to make sure that you get loads of filling into the Berliner (not on your counter).
Fill a pastry bag with a tip, or a plastic zipper bag and a tip with the jelly or filling of your choice.
Around the edge of the Berliner is a lighter band… poke the tip into this part and move it around a bit while squeezing the filling into the Berliner.
Classic.Simple.Good. Cupcake/Cake Decorating Kit, Easy Cake Decorating Tip Set, X-Large Stainless Steel Tips and Pastry Icing Bags, Extra Bonus Large TipPastry Bag -50 Pack-16-Inch Extra Thick Large Cake/Cupcake Decorating Bags-Disposable Icing Piping Bags Set
You can (and I do) repeat on the opposite side, to insure maximum filling distribution.
I had Red Current Jelly, and a bit of Lemon Curd in my refrigerator, so I made both kinds.
I don’t think the Filling is supposed to ooze out the way mine does,
but I was kind of generous with the filling.
You can put a dab of filling on top, so you know which is which
Eat the day you make them!
Filled with Yumminess!!