Berlinarbollur Filled Doughnuts

"They are known as Berlin doughnuts throughout Scandinavia. This version, from Iceland, has a rich vanilla filling."
 
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Ready In:
40mins
Ingredients:
14
Serves:
18
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ingredients

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directions

  • In a large bowl, dissolve the yeast in the warm water.
  • Let stand 5 minutes.
  • Stir in the whipping cream, butter, sugar, and egg.
  • Add 1 cup of the flour and beat until smooth.
  • Stir in the remaining flour gradually, beating until dough is smooth and satiny.
  • Cover and let rest 30 minutes.
  • Beat again until smooth.
  • Let rest another 30 minutes.
  • Meanwhile, mix all the filling ingredients in a heavy saucepan.
  • Stir over medium heat until mixture comes to a boil and thickens, about 5 minutes.
  • Cool before using.
  • Turn out dough on a lightly floured board and shape into a smooth ball.
  • Roll out to make an 18-inch square.
  • Spoon 2 teaspoons of filling at a time onto the dough, spaced about 3 inches apart, over HALF of the dough.
  • Fold other half of dough over.
  • Cut out the cakes with a cup or glass with a blunt rim.
  • (If a sharp cutter is used the puffs may open during frying and the filling run out.) With fingers, check to see that the edges are well sealed.
  • Place puffs on a lightly floured piece of waxed paper to rise.
  • Let rise until almost doubled, about 30 to 40 minutes.
  • Heat fat for frying to 375 F.
  • (Lard or vegetable oil may be used.) Lower the puffs, a few at a time, into the hot fat and fry until golden brown on both sides.
  • Remove and drain on paper toweling.
  • Roll in powdered sugar or cinnamon sugar.
  • The Great Scandinavian Baking Book-- B.
  • Ojakangas.

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