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Berlins (Filled Doughnuts)




Source of Recipe


Internet


List of Ingredients




Yields 24 Doughnut

1 1/2 cups all-purpose flour
2 pkgs active dry yeast
3/4 cup whole milk
1/3 cup granulated sugar
1/4 cup shortening
1 tsp salt
2 eggs
2 cups all-purpose flour
1 oz unsweetened chocolate -- cut up
1 egg -- beaten
1 tbsp butter
1 tsp vanilla

BUTTERSCOTCH FILLING:
1/2 cup brown sugar -- packed
2 tbsp all-purpose flour
powdered sugar -- sifted
1/4 tsp salt

CHOCOLATE FILLING:
1 cup whole milk
1/2 cup granulated sugar
2 tbsp all purpose flour
1/4 tsp salt
1 cup whole milk
1 egg -- beaten
2 tbsp butter
1 tsp vanilla


Recipe



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

Heat the milk, granulated sugar, shortening and salt in a saucepan, stirring constantly, until warm (115 degrees-120 degrees) and the shortening is almost melted. Add to the flour mixture.

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 the second measure of all purpose flour as you can with a
spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft, smooth, elastic dough (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl. Turn the dough to grease the outer surface. Cover.

Let rise in a warm place until doubled (45-60 minutes).

Punch down. Divide dough in half. Cover. Rest 10 minutes.

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

Let rise in a warm place until VERY LIGHT (about 30 minutes).

Heat the oil in the deep fryer to 375 degrees.

Deep fry until golden (about 1 minute on each side). Drain.

Use a VERY sharp knife to cut a slit in the side of each Berlin.

Insert 2 teaspoons of chocolate, butterscotch, or other flavored filling using either a spoon or a writing tip on a pastry bag.

Roll in sifted powdered sugar.

Prepare the filling (both are prepared the same way except the butterscotch uses no chocolate and replaces the granulated with brown sugar.)

Combine the sugar with the flour and salt in a saucepan.
Add the milk and chocolate.
Cook, stirring, over medium heat until thickened and bubbly.
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 the butter and vanilla.
Cover with plastic wrap.
Cool without stirring.