Best 2 Boules De Berlin Recipes

BOULES DE BERLIN

Steps:

• Combine yeast and 3 tablespoons warm water in a bowl and let stand until foamy, 5 to 10 minutes.
• In the bowl of an electric mixer fitted with the dough-hook attachment, combine flour, sugar, dry milk, and salt on low speed.
• Add the yeast mixture, eggs, rum, and lemon zest to the bowl. Mix on medium speed. Add up to 1/4 cup warm water until the dough pulls away from the sides of the bowl. Knead for 10 minutes on medium speed.
• While mixing, add butter, 1 tablespoon at a time; continue to add the rest of the butter until well incorporated.
• Remove the dough to a lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, about 1 hour.
• With your fist, knock down the dough and remove to a lightly floured surface. Shape the dough into a rough rectangle, and place on a towel-lined baking sheet. Refrigerate until chilled, about 30 minutes.
• On a lightly floured surface, roll the dough into a 1/4-inch-thick disk. With a 3 1/2-inch round cookie cutter, cut doughnuts. Using a spatula, return doughnuts to towel-lined baking sheet. Roll the scraps into a ball and repeat the cutting process. Place the baking sheet in a warm place, and let dough rise until doubled in size, about 1 hour.
• Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325 degrees. Fry doughnuts, several at a time, until deep golden brown, 2 to 3 minutes per side.
• Remove doughnuts from oil with a slotted spoon, and roll immediately in granulated sugar. Transfer doughnuts to paper towel-lined baking sheet. Using a knife steel, poke a hole in the side of each doughnut. Fill a pastry bag fitted with a medium round tip, and fill doughnuts with jam or Creme Patissiere. Serve warm, or store in airtight container at room temperature for up to 1 day.

FRESH BAKED BOULES

Steps:

• Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
• Preheat oven to 400 degrees F.
• Divide the dough in half, and transfer half to a floured board and keeping the balance covered with the towel. Shape the dough into a circle by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular. Cover with a piece of oiled plastic wrap and let rest 10 minutes. Repeat for each section of dough. Grease a round cake pan for each loaf and transfer dough to the pans. (This shape will keep the dough from flattening out while it bakes.) Brush with melted butter and bake until the crust is golden brown and crispy. When done, the bread should sound hollow when tapped, approximately 30 to 35 minutes. Remove from oven and let rest 10 minutes in pan. Remove from pan and serve warm or room temperature with butter.