Name: Fluffy Berliners made from yeast dough
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 24
Cuisine: Ukrainian
Ingredients: Wheat flour of the highest grade - 600 g; Jam strawberry - 300 g; Sugar - 50 g; Milk - 250 ml; Dry yeast - 10 g; Eggs - 2 pc; vanilla sugar - 10 g; Butter Valio 82% - 75 g; Salt - 5 g; Vegetable oil - 1 l

I offer a recipe for delightful Berlin doughnuts, known as "Berliners." These doughnuts can be made with or without filling. Filling options can vary from traditional plum jam, strawberry or raspberry jam to delicate vanilla custard, boiled condensed milk, or chocolate ganache - the choice depends entirely on your taste preferences. The doughnuts acquire an amazing taste and incredible lightness. If you have a bit of free time, be sure to make these delightful doughnuts!

Preparing the dough: Mix. in one bowl: - warm milk (temperature approx. 30-40 degrees - if you drop a drop of milk on your hand, it should not burn) - dry yeast - sugar 1 tsp. - wheat flour 1 tbsp. Let sit for 15-20 minutes for the yeast to activate. A light yeast cap should appear. If it is not there, then you should use other yeast or use milk at a lower temperature.

In a small bowl, mix room temperature eggs, salt, sugar and vanilla sugar. Stir everything until the sugar is partially dissolved.

Melt the butter. Sift the flour into a large bowl and make a well. Pour the egg mixture and butter into it. Knead the dough with a spoon until it comes together into a single mass. Then knead the dough with your hands until it stops sticking to your hands. The longer the better.

Place the dough in a warm place without drafts for an hour. It should at least double in volume.

Forming the dough: Sprinkle the table with flour and roll out the dough to about a centimeter thick. The dough should not be too thin. Using a mold with a diameter of 7-8 cm, we form future donuts and place them on a floured board or baking sheet. Leave the products to rise for 20-25 minutes.

Pour oil into a frying pan with high sides and bring it to a temperature of 160-180 degrees. How to check that the temperature is right: Drop a small ball of dough into the simmering oil - if it floats and browns, the oil is perfectly ready for frying. Place the Berliners in the pan and fry on each side. Turn over 2-3 times. Berlinners must not touch each other. Place on a surface lined with paper towels. Leave until completely cool.

We load the filling into a pastry bag, make holes in each Berliner on the side (you can do this using a bag tip) and pour it into each Berliner. Sprinkle the finished Berliners with powdered sugar.

Fluffy Berliners made from yeast dough

German

German Christmas stollen is a symbol of the holiday in Germany. Shops are filled with packages of these cakes, but many housewives prefer to bake them themselves using old family recipes. Stollen is prepared a few weeks before Christmas: thanks to the rum, it keeps well and becomes even tastier. Try our recipe and decide for yourself — to wait or enjoy immediately!

German Christmas Stollen

Baursaks made with kefir without yeast are a variant of popular dough products in Turkic cuisine. Baursaks are common in Kyrgyzstan, Uzbekistan, Mongolia, Tatarstan, Bashkiria, but perhaps most of all they are loved in Kazakhstan. It is no coincidence that it was there, in Almaty, in 2014, during the celebration of Mother’s Day, that a culinary duel took place between seven pairs of mothers-in-law and daughters-in-law, who baked 856 kg of baursaks, which was recorded in the Guinness Book of Records. These fluffy, deep-fried buns are most reminiscent of small donuts. They can be made sweet or not, it all depends on what you are going to serve them with. As a dessert for tea, baursaks are made moderately sweet. And unsweetened ones can even be eaten with soup. Baursaks are made from yeast and unleavened dough. According to our quick recipe, we will prepare dough for baursaks without yeast, using kefir, with baking powder.

Bauraki on kefir without yeast

Gubadia with kort and raisins is a sweet version of the national Tatar holiday pie, served with tea. These pastries are eaten from dessert or pie plates using a spoon. If you delve deeper into history and traditions, Gubadia is a wedding cake prepared by the bride. And the number of layers in the filling matters - how many there are, the number of days the groom will stay in the bride’s house. As for korta (red curd) for filling, it is now sold in almost all large supermarkets, markets or even marketplaces. But it’s also quite simple to prepare; you just need the most common ingredients (cottage cheese, ghee and sugar), and a little skill. Experiment!

Gubadia with dried curd and raisins

French

Despite the fact that buttercream is quite fatty, it is perfect for filling pastries like eclairs. Forget about the diet and treat yourself to such a delicious sweetness. Just choose good quality butter, without any off-flavors or aromas. The taste of the pastries will depend on its flavor.

Eclairs with buttercream

This New York cheesecake recipe with sour cream filling has a buttery graham crust and a creamy, silky-smooth texture that is incredibly beautiful.

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Fluffy Berliners made from yeast dough

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