Prep 30 mins
Cook 10 mins
They are known as Berlin doughnuts throughout Scandinavia. This version, from Iceland, has a rich vanilla filling.
- 1 package active dry yeast
- 1⁄4 cup warm water, 105 to 115 f.
- 1⁄2 cup whipping cream
- 1⁄3 cup softened butter
- 2 tablespoons sugar
- 1 egg
- 2 cups all-purpose flour
- 2⁄3 cup whipping cream
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 egg yolk
- hot fat (for deep frying)
- powdered sugar or cinnamon sugar
- In a large bowl, dissolve the yeast in the warm water.
- Let stand 5 minutes.
- Stir in the whipping cream, butter, sugar, and egg.
- Add 1 cup of the flour and beat until smooth.
- Stir in the remaining flour gradually, beating until dough is smooth and satiny.
- Cover and let rest 30 minutes.
- Beat again until smooth.
- Let rest another 30 minutes.
- Meanwhile, mix all the filling ingredients in a heavy saucepan.
- Stir over medium heat until mixture comes to a boil and thickens, about 5 minutes.
- Cool before using.
- Turn out dough on a lightly floured board and shape into a smooth ball.
- Roll out to make an 18-inch square.
- Spoon 2 teaspoons of filling at a time onto the dough, spaced about 3 inches apart, over HALF of the dough.
- Fold other half of dough over.
- Cut out the cakes with a cup or glass with a blunt rim.
- (If a sharp cutter is used the puffs may open during frying and the filling run out.) With fingers, check to see that the edges are well sealed.
- Place puffs on a lightly floured piece of waxed paper to rise.
- Let rise until almost doubled, about 30 to 40 minutes.
- Heat fat for frying to 375 F.
- (Lard or vegetable oil may be used.) Lower the puffs, a few at a time, into the hot fat and fry until golden brown on both sides.
- Remove and drain on paper toweling.
- Roll in powdered sugar or cinnamon sugar.
- The Great Scandinavian Baking Book-- B.