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Home Berlinerbol

Pastry Dutch Frying Classic Festive Homemade

Berliner buns are the kind of bake that instantly makes you happy. Soft inside, golden-brown outside and filled with a bright apricot jam. Baking them at home might sound like a project, but with this recipe it's surprisingly straightforward. Once the buns come out of the fat, place them on a cooling rack so they cool evenly and you can dust them beautifully with powdered sugar. Sharing is the point, but you already knew that.

x_ckl_recipe_markerBerliner bun A true Berliner bun is made with a light yeasted dough, filled with apricot jam and finished with a snow-white dusting of powdered sugar. Perfect for a cozy baking session. How to make Berliner buns yourself? Pastry Dutch 10 buns 25 min 1 hour 45 min 2 hours 30 min

Mix the flour, yeast, sugar and salt in a large bowl. Add the lukewarm milk, the egg and the softened butter and knead everything for about 10 minutes into a smooth, elastic dough.
Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.
Knock back the dough briefly and divide it into 10 equal pieces of about 60 grams each. Shape each piece into a neat ball and place them with enough space between them on a baking sheet lined with parchment paper.
Cover the buns again and let them proof for another 45 minutes until they have puffed up nicely.
Heat the sunflower oil in a wide, deep pan to 175°C. Fry the buns in batches of 2 to 3 at a time, about 2 minutes per side, until they are golden brown all over.
Lift the buns out of the oil with a slotted spoon and place them immediately on a cooling rack. Let them cool for 10 minutes.
Fill a piping bag fitted with a long nozzle with the apricot jam. Insert the nozzle sideways into each bun and pipe in about 1 tablespoon of jam.
Dust the buns generously with powdered sugar and serve them as soon as possible. Freshly baked is best.

Pastry Dutch Frying Classic Festive Homemade 500 g all-purpose flour 7 g active dry yeast (1 packet) 50 g granulated sugar 1 tsp salt 250 ml whole milk, lukewarm 1 egg, at room temperature 60 g unsalted butter, softened 1.5 liters sunflower oil (for frying) 200 g apricot jam (smooth or sieved) 50 g powdered sugar (for dusting) Large mixing bowl Stand mixer with dough hook (optional) Baking sheet Parchment paper Deep pan or deep fryer Cooking thermometer Slotted spoon Cooling rack Piping bag with a long nozzle Sieve or powdered sugar shaker Cake grates cooling-rack Baking trays baking-sheets Skimmer skimmer Sieve sieve Cosy & Trendy Breakfast Plates Baltic Luna ø 20 cm - 6 pieces Cosy & Trendy Ontbijtbord Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Sareva Cake rack / Cooling rack - 41 x 26 cm Cookinglife ["Taartrooster"] Sareva Cake rack / cooling rack - ø 32 cm Sareva ["Taartrooster"] Marmerkuchen foodies-marmerkuchen Korean salt bread foodies-koreaans-zoutbrood Gingerbread cake with cinnamon and orange foodies-gingerbread-cake-met-kaneel-en-sinaasappel Oven-baked stuffed carp foodies-gevulde-karper-uit-de-oven

Recipe

Berliner bun

A true Berliner bun is made with a light yeasted dough, filled with apricot jam and finished with a snow-white dusting of powdered sugar. Perfect for a cozy baking session.

Course	Pastry
Kitchen	Dutch
Servings	10 buns

Preparation time

Preparation time	25 min
Stiffen up min.	1 hour 45 min
Total	2 hours 30 min

Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Baking sheet
Parchment paper
Deep pan or deep fryer
Cooking thermometer
Slotted spoon
Cooling rack
Piping bag with a long nozzle
Sieve or powdered sugar shaker

Ingredients

500 g all-purpose flour
7 g active dry yeast (1 packet)
50 g granulated sugar
1 tsp salt
250 ml whole milk, lukewarm
1 egg, at room temperature
60 g unsalted butter, softened
1.5 liters sunflower oil (for frying)
200 g apricot jam (smooth or sieved)
50 g powdered sugar (for dusting)

How to make Berliner buns yourself?

Mix the flour, yeast, sugar and salt in a large bowl. Add the lukewarm milk, the egg and the softened butter and knead everything for about 10 minutes into a smooth, elastic dough.
Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.
Knock back the dough briefly and divide it into 10 equal pieces of about 60 grams each. Shape each piece into a neat ball and place them with enough space between them on a baking sheet lined with parchment paper.
Cover the buns again and let them proof for another 45 minutes until they have puffed up nicely.
Heat the sunflower oil in a wide, deep pan to 175°C. Fry the buns in batches of 2 to 3 at a time, about 2 minutes per side, until they are golden brown all over.
Lift the buns out of the oil with a slotted spoon and place them immediately on a cooling rack. Let them cool for 10 minutes.
Fill a piping bag fitted with a long nozzle with the apricot jam. Insert the nozzle sideways into each bun and pipe in about 1 tablespoon of jam.
Dust the buns generously with powdered sugar and serve them as soon as possible. Freshly baked is best.

Cooking mode Prevents your screen from going to sleep

The secret to a good Berliner bun lies in the two rise times. Give the dough the time it needs and you'll be rewarded with buns that are wonderfully airy and soft inside. A cooling rack is not a luxury afterwards but a real necessity: the air circulation around the buns cools them evenly and keeps the outside nice and crisp.

Want to vary? Use pastry cream or whipped cream instead of apricot jam for a celebratory version. And serve them warm, because a Berliner bun is at its best straight from the kitchen, surrounded by people waiting. That's the best moment.

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