Corner Café

August 20, 2009

Berliner Pfannkuchen / Jam Doughnuts

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 pm
Tags: , ,
berliner_buns04

berliner_buns05


Makes 8 doughnuts

[Ingredients]
1/2 quantity Japanese-Style Sweet Bun Dough

Filling:
raspberry jam, sieved to remove seeds

Coating:
caster sugar
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[Preparation]
1. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 3. After rounding into balls, go straight to final rise until they are doubled in size (covered with cling film), no need for the 10 minutes resting time.

berliner_buns01

2. Heat a deep-fryer to 170°C.
3. Carefully lower a few of the risen dough balls into the deep-fryer, do not crowd the fryer. The dough balls will sit halfway on top of the oil (the middle part will create the typical pale ring around the doughnuts after frying). Deep-fry one side until lightly golden on the underside (do not fry too long on this first side, or the un-fried side on the top will start puffing up with large bubbles). Turn over and fry the other side until golden brown. After turning over, you may use a spatula to press the dough balls down to submerge them to finish deep-frying if you don’t want the typical pale ring colour on the doughnuts. Use a slotted spoon to remove the fried buns. Drain on a wire rack or on kitchen paper.

berliner_buns02

4. Roll the doughnuts in caster sugar to coat while they are still hot.
5. Fill the sieved jam into a piping bag fitted with a berliner nozzle (this nozzle looks like a funnel with a long tube end for piecing into the doughnuts); or use a sauce bottle to fill. Pipe the jam into each doughnut as soon as you can manage so the hole covers over before the doughnut cools and sets.

[Variations]
Kitchener Buns (South Australian version)
Instead of piping the filling into the doughnut, cut the fried bun on the side (but not cutting through), fill with jam and then whipped cream.


Taste: Soft, fluffy and light jam doughnuts
Consume: Best serve hot or at room temperature on the same day after deep-frying
Storage: Not suitable
Recipe Reference(s): ‘Berliner Buns’ from Simon Bryant as featured in Episode 27 of ‘The Cook & The Chef’ on ABC1 (August 12, 2009)

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6 Comments »

  1. My name is Chris and I am from Spore. Am a homemaker and have recently discovered your blog.Totally impressed with what you can do. Wondering if you have come across a rum cake made popular in the sixties by a cake shop called mon’t Dor . It is a sponge roll with rum cake filling.The shop has since closed and a similar version is now selling at Polar Cafe in Spore. But sad to say the standard is dropping and the rum taste isn’t there at all. It is marketed as MUR cake the reverse of rum. Wonder if you have any idea how to make this cake. Thank you

    Comment by Chris Seet — August 20, 2009 @ 11:11 pm | Reply

    • Sorry, not heard of the rum cake you mentioned as I’m not from Singapore.

      However if you can give me more detail about the cake, for example, what is in the filling that you can recall, are there any cream cheese or raisins, other dried fruit? Is the sponge just plain sponge, or is there anything in there that you can taste? Maybe we can come up with something close to it.

      If you don’t mind, I would prefer to move this discussion of rum cake over to ‘Home Cooking Club’ forum (link on the side bar on the right), as this is a Jam Doughnuts post, nothing to do with rum cake. If you are not a member there, let me know.

      Comment by SeaDragon — October 4, 2009 @ 9:37 am | Reply

  2. Beautiful! How did you get the buns to be shaped so smooth and perfect? Is there a special technique? BTW, I would like to get in touch with you via email? May I have your addy, please? Thanks!

    Comment by The Little Teochew — August 21, 2009 @ 12:00 am | Reply

    • Unfortunately, I prefer not to give out my email addy on a public blog. Please use my forum if you want to discuss any other matters about cooking or baking.

      Comment by SeaDragon — October 4, 2009 @ 9:39 am | Reply

  3. I love the different variations on this – we used to make these same exact types when I was younger except we also used mulberry jam.

    Comment by AikoVenus — February 17, 2012 @ 10:47 am | Reply

    • Hmm, never tasted mulberry jam before, but sounds delicious too :)

      Comment by SeaDragon — February 17, 2012 @ 6:16 pm | Reply


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