Grandma's 1885 berliner recipe makes a delicious comeback
Traditional recipes often hold secrets to excellent taste, passed down from generation to generation. One such treasure is a donut recipe from 1885, which, despite the passage of time, continues to impress with its simplicity and results. Thanks to this recipe, the donuts turn out fluffy, aromatic, and consistently delicious.
The history of this recipe dates back to the late 19th century when it was published in a cookbook from that era. For years, it was used in many households, and its revival came thanks to a food blogger who discovered it in an old cookbook that belonged to her great-grandmother. She decided to try the recipe and share it with her readers, emphasizing that these are the best donuts she has ever made.
Old berliner recipe
This recipe, which is over 140 years old, proves that classics never go out of style. Berliners made according to this recipe are fluffy, aromatic, and fit perfectly when we want to enjoy homemade pastries.
Ingredients:
- 4 1/4 cups all-purpose flour
- 1.8 oz fresh yeast
- 1 cup milk
- 4 egg yolks
- 1 whole egg
- 1.8 oz butter
- 2 tablespoons sugar
- A pinch of salt
- Optional: a shot of grain alcohol or rum
- Favorite jam for filling
- Powdered sugar for dusting
Preparation:
- Dissolve the yeast in warm milk with a teaspoon of sugar and set aside for 15 minutes.
- Beat the yolks and egg with the remaining sugar until fluffy, then add sifted flour, salt, the risen yeast mixture, and optionally, alcohol.
- Knead the dough until smooth, add melted butter, and knead until the fat is absorbed.
- Cover the dough and leave it to rise for an hour. After rising, form circles, add the jam, seal the edges, form them into balls, place them on a floured surface, and let them rise again for 20-30 minutes.
- Heat oil in a pot to 345°F, fry the donuts in batches for a few minutes on each side.
- Drain on paper towels, and after cooling, dust with powdered sugar.
Why add alcohol to berliners?
Adding alcohol to berliner dough has several practical and culinary benefits:
- Less fat absorbed during frying: Alcohol, such as grain alcohol, rum, or vodka, reduces the berliner's ability to absorb fat during frying. This makes the berliners less greasy and lighter in taste.
- Better texture and structure: Alcohol helps create a more delicate dough structure. During frying, alcohol vapors aid in the even rising of berliners, making them fluffy with a light, springy structure.
- Enhancing flavor: Alcohol can subtly enrich the dough's flavor, especially if you use a flavorful spirit like rum or liqueur. Most of the alcohol evaporates during frying, leaving only a subtle flavor note.
- Tradition and recipe reliability: In traditional recipes, alcohol was added to improve frying quality and enhance dough uniqueness. It's a tried-and-true method used for years in both home and commercial baking.
