Berliners, also known as Berlin Balls, are a delightful European pastry traditionally filled with custard, dulce de leche, jam, or chocolate. While there are countless variations of this recipe, the key to success lies in properly using yeast, whether dry or fresh. Follow these step-by-step instructions to create soft, fluffy, and delicious Berliners that are perfect for any occasion.
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Combine the dry yeast, sugar, and warm water in a small bowl. Stir until bubbles form.
Cover the bowl with plastic wrap and let the mixture ferment until it doubles in volume.
Mix the flour with salt and sugar in a separate bowl. Make a well in the center and add the pre-ferment, milk, lemon zest, vanilla extract, margarine, and eggs.
Gradually incorporate the flour from the edges into the center mixture until a dough forms that pulls away from the sides of the bowl. Add more flour if necessary.
Knead the dough on a lightly floured surface for at least 10 minutes, giving it a few firm taps to activate the yeast.
Place the dough in a clean bowl, cover with plastic wrap, and let it rest until it doubles in volume.
Once risen, transfer the dough to a lightly floured surface and knead again to remove air.
Roll out the dough to a thickness of 1 cm and cut out circles using a 5 cm round cutter. Place the circles on a tray dusted with flour.
Cover the dough circles with a cloth and let them rest for about 20 minutes.
Heat sunflower oil in a deep pan or pot. Fry the dough circles in batches of no more than three at a time, ensuring the oil stays at a consistent temperature.
As the dough hits the hot oil, it will puff up. Flip them over to cook evenly on both sides.
Once golden brown, remove the Berliners and place them on paper towels to drain excess oil.
Fill the Berliners with your chosen filling—custard, chocolate cream, jam, or dulce de leche—using a piping bag.
Arrange them on a serving tray and dust generously with powdered sugar.
Never mix yeast with salt as it can hinder the activation process.
Use warm—not hot—liquids to activate the yeast without killing it.
Add flour gradually to achieve a soft and elastic dough consistency.
Ensure the oil temperature remains consistent while frying to avoid overcooking.
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast for dry yeast. Use approximately 9 g of fresh yeast for every 3 teaspoons of dry yeast.
What type of filling works best for Berliners?
Custard, chocolate cream, jam, or dulce de leche are popular choices for Berliner fillings.
How can I ensure the dough rises properly?
Make sure the yeast is activated using warm liquid and allow the dough to rest in a warm environment until it doubles in size.
Can I bake Berliners instead of frying them?
Yes, you can bake Berliners at 375°F (190°C) until golden brown, but they will have a different texture compared to fried ones.
How do I prevent the Berliners from absorbing too much oil?
Ensure the oil is at the correct temperature (around 350°F or 175°C) and avoid overcrowding the pan while frying.
