Fluffy Hazelnut-Filled Berliner Donuts Step-by-step instructions

Before you start

Before you start, ensure all ingredients are at room temperature, especially the egg and butter. Warm the milk to about 110°F (43°C). Set up a frying station with a deep skillet or pot, a thermometer, and a slotted spoon.

Have a piping bag fitted with a large round tip ready for filling. Prepare a baking sheet lined with paper towels for draining the fried donuts.

Instructions

Mixing and Proofing

1. 1Activate the Yeast
   In a large mixing bowl, whisk together the warm milk, active dry yeast, and sugar. Let stand for 10 minutes until frothy and bubbly. Add the egg, softened butter, flour, and salt. Mix with a wooden spoon or your hands until a soft dough forms.
   Look for The yeast mixture should be foamy after 10 minutes, indicating it's active.
   Tip If the milk is too hot, it will kill the yeast; aim for about 110°F (43°C).
2. 2Knead and Proof
   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
   Look for The dough should be soft, smooth, and spring back when poked.
   Tip A warm, draft-free spot speeds up rising; an oven with the light on works well.
3. 3Shape the Dough Balls
   Punch down the dough and divide it into 10 equal pieces. Shape each into a smooth, tight round ball. Place each ball on a small square of parchment paper, flatten gently, and let proof for 20 minutes until puffy and doubled.
   Look for The balls should be smooth and slightly puffy after proofing.
   Tip Keep the dough covered with a clean towel to prevent a skin from forming.

After mixing, the dough should be soft and slightly sticky. Once proofed, it should be doubled in size and spring back when poked.

The shaped balls should be smooth and puffy after the second proof. If the dough doesn't rise, the yeast may be inactive or the environment too cool.

Frying and Coating

4. 4Heat the Oil
   Pour about 3 inches of vegetable oil into a deep skillet or pot. Heat over medium-high until it reaches 340°F (170°C) on a deep-fry thermometer.
   Look for The oil should shimmer but not smoke; a small piece of dough should sizzle gently.
   Tip Use a thermometer for accuracy; too hot and the donuts will brown too quickly.
5. 5Fry the Donuts
   Carefully slide the proofed donuts, still on their parchment squares, into the hot oil. Fry for 2-3 minutes per side, turning once, until golden brown and puffed. The donuts will have a pale ring around the center equator.
   Look for They should be deep golden brown on both sides and feel light when lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Don't overcrowd the pan; fry in batches to keep the oil temperature steady.
6. 6Drain and Coat
   Remove the fried donuts with a slotted spoon and drain on paper towels. While still warm, roll each donut in a bowl of powdered sugar until fully coated in a snowy crust.
   Look for The sugar should stick to the warm surface, creating a thick, snowy coating.
   Tip Coat while warm so the sugar adheres well; re-roll after cooling if needed.
7. 7Poke the Filling Hole
   Using a wooden skewer, poke a hole through the side of each donut, creating a pocket for the filling. Move the skewer gently to widen the hole without breaking the surface.
   Look for The skewer should slide in easily, creating a neat tunnel.
   Tip Insert the skewer at the equator, where the pale ring is, for the best result.

The donuts should be golden brown with a pale ring around the equator. They should feel light and sound hollow when tapped. The powdered sugar should coat them thickly, creating a snowy crust. If the donuts are greasy, the oil wasn't hot enough.

Filling and Serving

8. 8Fill with Hazelnut Cream
   Fit a piping bag with a large round tip and fill with hazelnut cream. Insert the tip deep into the hole and pump the cream gently, filling until it just starts to burst out. Repeat for all donuts.
   Look for The cream should fill the donut evenly, with a little visible at the opening.
   Tip Don't overfill; the cream should be generous but not so much that it splits the donut.
9. 9Serve and Enjoy
   Place the filled donuts on a serving plate. Serve immediately while still fresh, with the creamy filling oozing out with each bite.
   Look for The donuts should be soft, pillowy, and filled with velvety cream.
   Tip These are best eaten the same day; store any leftovers in an airtight container.

The filling should be evenly distributed, with a little cream visible at the opening. The donuts should be soft and pillowy, with the filling oozing out when bitten. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overheating the oil, which causes the donuts to brown too quickly and remain raw inside. Always use a thermometer and adjust the heat to maintain 340°F (170°C).

Another pitfall is overproofing the dough, which can make the donuts collapse during frying. Stick to the recommended proofing times, and if the dough feels too soft, reduce the proofing time slightly.

How to tell it’s done

The donuts are done when they are deep golden brown on both sides and feel light and airy. The internal temperature of the donuts should reach at least 160°F (71°C) to ensure the egg is fully cooked.

If you're unsure, cut one open; the crumb should be fully set, not doughy. The pale ring around the equator is a good indicator that they've cooked through properly.

• Egg dishes: 160°F (71°C) in the thickest part