recipelink.com Chat Room Recipe Swap - 2001-07-15
From: recipelink.com

Berliners (Filled Doughnuts)
From: Helen Peagram
Newsgroup: rec.food.baking
Date: 6-30-98

Yield: 24 Doughnuts

DOUGHNUTS
1 1/2 cups flour
2 pkg. active dry yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
1 tsp. salt
2 eggs
2 cup flour
confectioner's sugar

CHOCOLATE FILLING
1/2 cup sugar
2 tbsp. flour
1/4 tsp. salt
1 cup milk
1 oz. unsweetened chocolate, cut up
1 egg; beaten
1 tbsp. butter
1 tsp. vanilla

BUTTERSCOTCH FILLING
1/2 cup brown sugar
2 tbsp. flour
1/4 tsp. salt
1 cup milk
1 egg; beaten
2 tbsp. butter
1 tsp. vanilla

Combine the first measure of flour and the yeast in a large mixer bowl.

Heat the milk, sugar, shortening and salt in a saucepan, stirring constantly, until warm and the shortening is almost melted. Add to the flour mixture, then add the eggs. Beat with an electric mixer at low speed for 1/2 minute, scraping the sides of the bowl with a rubber spatula. Beat at high speed for 3 minutes.

Stir in as much of tthe second measure of flour as you can with a spoon.

Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft, smooth, elastic dough (3 to 5 minutes total.)

Shape into a ball, place in a lightly greased bowl and turn to coat the outer surface evenly. Cover and let rise until doubled (45 minutes to one hour.)

Punch dough down and divide in half. Cover and allow to rest for 10 minutes.

Roll each half out to a 1/2-inch thickness. Cut with a floured biscuit cutter, pressing straight down and not twisting. Reroll and cut the trimmings.

Cover doughnuts and let rise in a warm place until very light (about 30 minutes.) Heat the oil to 375 F and deep fry doughnuts until golden (about 1 minute on each side.) Drain.

Use a very sharp knife to cut a small slit in the side of each perlin. Insert 2 teaspoons of chocolate, butterscotch, or other filling using either a spoon or a writing tip on a pastry bag. Roll in sifted powdered sugar and serve.

Prepare filling: Butterscotch and chocolate filling are prepared the same way except butterscotch uses no chocolate and replaces the granulated sugar with brown sugar.

Combine the sugar with the flour and salt in a saucepan. Add milk and chocolate. Cook, stirring, over medium heat until thickened and bubbly, then cook, stirring 2 minutes longer. Gradually stir half the mixture into the beaten egg. Return to the hot mixture in the pan. Cook, stirring, until just bubbly.

Remove from the heat, stir in butter and vanilla. Cover with plastic wrap and cool without stirring. From: Dave Sacerdote Date: 08 Sep 97

Whipped Cream Filling
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Yield: 2 cups

1 cup Whipping cream
1 tsp. Vanilla extract
2 tbsp. Powdered sugar; up to 4

Beat whipping cream and vanilla extract until foamy; gradually add powdered sugar, beating until soft peaks form.