BOULES DE BERLIN
These light, delicious doughnuts come to us courtesy of pastry chef Francois Payard, of Payard Patisserie and Bistro in New York City.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 8 doughnuts
Number Of Ingredients 12
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.
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Usama Qureshi
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Donald Goode
[email protected]I'm not a baker, but I was able to make these boules de Berlin without any problems. They were delicious!
Lakresha Bailey
[email protected]These were so good! I will definitely be making them again.
DJ RONY Soondwep
[email protected]I've made this recipe a few times now and it's always a hit. The doughnuts are always light and fluffy, and the filling is delicious.
TJ Dave
[email protected]The recipe was a bit confusing, but the final product was worth it.
Bachakhan Khan
[email protected]I'm so glad I found this recipe. These boules de Berlin were a huge hit at my party.
Thet Naing Oo
[email protected]These were the best doughnuts I've ever had! The dough was so light and fluffy, and the filling was perfect.
Alabama Clay
[email protected]I'm not a huge fan of doughnuts, but these were really good. I would definitely make them again.
Niru Fuyal
[email protected]These were a lot of work, but they were worth it. They were so delicious!
md limon Sk
[email protected]I had some trouble getting the dough to rise, but the final product was still delicious.
Kameron Knight
[email protected]The filling was a bit too sweet for my taste, but the dough was perfect.
Fahim Boss
[email protected]These were so good! I made them for a party and they were a huge hit. Everyone loved them.
Fannu Video help Trips
[email protected]The recipe was easy to follow and the boules de Berlin were delicious. I especially liked the cinnamon sugar coating.
Samuel Maingi
[email protected]I followed the recipe exactly and my boules de Berlin turned out great! They were a hit with my family and friends.
sani sumon
[email protected]These boules de Berlin were amazing! The dough was so soft and fluffy, and the filling was the perfect amount of sweetness. I will definitely be making these again.