Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup marzipan, finely chopped
- Vegetable oil for frying
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Pastry bag with a round tip
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. Add the warm milk and eggs to the bowl and mix on low speed until the ingredients are combined.
3. Add the softened butter to the bowl and continue to mix on low speed until the dough is smooth and elastic.
4. Add the chopped marzipan to the bowl and mix on low speed until the marzipan is evenly distributed throughout the dough.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it has doubled in size.
6. Heat the vegetable oil in a deep pot or fryer to 350°F.
7. While the oil is heating, use a pastry bag with a round tip to pipe the dough into 2-inch rounds onto a sheet of parchment paper.
8. Carefully transfer the rounds to the hot oil and fry for 2-3 minutes on each side or until they are golden brown.
9. Use a slotted spoon to remove the Berliner Pfannkuchen from the oil and transfer them to a paper towel-lined plate to drain.
10. Dust the Berliner Pfannkuchen with powdered sugar and serve immediately.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 6-8 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes approximately 12 Berliner Pfannkuchen.
Nutritional information:
Calories: 267
Fat: 12g
Saturated Fat: 4g
Cholesterol: 52mg
Sodium: 153mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 11g
Protein: 6g
Substitutions for ingredients:
- Almond paste can be substituted for marzipan.
- Soy milk or almond milk can be substituted for cow's milk.
- Instant yeast can be substituted for active dry yeast.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Fill the Berliner Pfannkuchen with your favorite jam or fruit preserves.
- Dip the warm Berliner Pfannkuchen in melted chocolate for a decadent treat.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying to ensure the Berliner Pfannkuchen cook evenly.
- Use a candy thermometer to monitor the oil temperature.
- Pipe the dough onto parchment paper to make it easier to transfer to the hot oil.
- Dust the Berliner Pfannkuchen with powdered sugar while they are still warm for the best results.
Storage Instructions:
Store the cooled Berliner Pfannkuchen in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the Berliner Pfannkuchen in a 350°F oven for 5-7 minutes or until they are warm.
Presentation Ideas:
Serve the Berliner Pfannkuchen on a platter dusted with powdered sugar and garnished with fresh berries.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour until it is smooth and elastic.
- If the dough is too dry, add a little more milk until it comes together.
- If the Berliner Pfannkuchen are not cooking evenly, adjust the temperature of the oil.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the Berliner Pfannkuchen are cooked all the way through before serving.
Food History:
Berliner Pfannkuchen, also known as Berliner, is a traditional German pastry that is popular during Carnival season. It is similar to a jelly donut and is typically filled with jam or fruit preserves.
Flavor Profiles:
Sweet, nutty, and slightly fruity.
Serving Suggestions:
Serve the Berliner Pfannkuchen as a sweet treat for breakfast, brunch, or dessert.
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Region: German