Classic Vegan Berliner Doughnuts with Raspberry Jam
Ingredients
Dough
- 370 g wheat flour (Type 405)
- 40 g cornstarch
- 60 g sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 200 ml plant milk (such as oat milk)
- 1/4 cube fresh yeast
- 100 g plant margarine
Additional
- 1 kg vegetable oil for frying
- 3 tablespoons powdered sugar
- 250 g vegan raspberry jam for filling
Preparation
Combine all dry ingredients in a bowl. Mix the plant milk with vanilla extract and warm slightly until lukewarm. Crumble the fresh yeast into the plant milk and dissolve.
Add the yeast-milk mixture along with the margarine to the dry ingredients. Knead for 2 minutes slowly then 5 minutes at high speed in a stand mixer. Knead the dough by hand once more and let rest covered in a bowl for 30 minutes.
Divide the dough into 10-12 equal balls and shape into rounds. Let rest covered on a floured surface for 30 minutes. Meanwhile, heat the frying oil to 180 degrees Celsius. Fry the Berliners one by one for 4-5 minutes per side until golden brown. Drain well on paper towels and dust with powdered sugar.
Fill a piping bag with the jam using a small tip (2-3 mm). Pierce the Berliners from the bottom and inject a small amount of jam. Serve fresh for the best results.
Tips
You can vary the fillings! Instead of raspberry jam, fill your Berliners with other jams, caramel cream, or pudding.
