childhood memory
Recipe for homemade vegan donuts with filling
Finest baked goods made from yeast dough, fruity jam filling and a thick layer of icing sugar
© Black Lollipop / Getty Images
They belong to carnival like Christmas cookies to the Advent season: Krapfen, Berliner or Kreppel. The deep-fried pastry with the multifaceted name also tastes sinfully delicious in vegan. The recipe.
From carnival on it’s donut time. The sweet pastries with a delicious filling should not be missing in spring. It is not without reason that this sweet pastry is extremely popular in this country: fluffy, fluffy deep-fried pastries, fried in plenty of oil, traditionally filled with jam and sprinkled with a thick layer of icing sugar – a treat for young and old.
Kreppel, Berliner, donuts or pancakes?
A controversial discussion is certainly this one about the name of the popular pastry. What do you say: Kreppel, Berliner, Krapfen or rather Berliner pancakes? In Bavaria and Austria, the treat is known as Krapfen, in Hesse it is called Kreppel, in the Rhineland simply Berliner – a reference to the origin of the pastry. In the capital, the pastry is said to have been created by a well-known baker in the days of Frederick the Great. The Berliners themselves do not call the Berliner in any case Berliner – but Berliner pancakes.
According to an old legend, the origin of the Berliner is not in Berlin, but in Vienna. This is where the baker Cäcilia is said to have accidentally invented the donut during a dispute with her husband. Out of anger she threw a piece of yeast dough at him – but the man quickly ducked and the dough fell into a pot of hot fat: the donut was born.
Incidentally, the term Krapfen goes back to the Middle Ages. At that time, before the fasting season, people preferred to eat rich food in order to have a really good time – the sweet yeast pastries fit perfectly into people’s pre-fasting diet. The term is derived from the Old High German word “Krapho”, which in turn means claw or hoe and refers to the original shape of the pastry.
Multifaceted enjoyment
But regardless of whether it’s donuts, donuts, crepes or pancakes – it’s clear that no bakery counter would be unimaginable without the deep-fried pastries. It not only convinces as a classic variant with jam filling, but also tastes fantastic when filled with chocolate, plum jam or quark. Over time, truly exotic creations have emerged: the range here ranges from a filling of eggnog, salted caramel or peanut butter.
The pastry is made according to a traditional recipe with ingredients such as milk, sugar, butter and eggs. But donuts also work without animal products: A fine yeast dough works with plant-based milk and margarine – the key to success here is a correspondingly long rising time. Don’t be too impatient, the waiting time invested will pay off later in the form of an airy, fluffy dough consistency. Any vegan jam is suitable as a filling – make sure that neither honey nor gelatine has been added to it. A filling made of peanut butter or dark chocolate is usually vegan and makes Berliners the ultimate treat. Let your imagination run wild – Bon appetit!
Recipe for 14 vegan donuts from the oven
ingredients
For the dough
- 200 milliliters of plant-based milk, unsweetened, e.g. soy or almond drink
- 400 grams flour type 550
- 1 cube of yeast
- 60 grams of soft margarine
- 40 grams of sugar
- 1 pinch of salt
- 1 packet of vanilla sugar
- 2 drops of bitter almond flavoring
- Oil (sunflower oil) for frying
In addition
- 200 g vegan jam (without seeds, pieces) eg strawberry, raspberry, apricot jam
- Piping bag with piping nozzle
- Powdered sugar for garnish
preparation
- Heat the plant-based milk.
- Place the flour in a mixing bowl and form a small well. Crumble in the yeast and carefully mix in four tablespoons of lukewarm plant-based milk and a teaspoon of sugar. Dust some flour over it and let it rise covered in a warm place for 30 minutes.
- Add the remaining milk, sugar, soft margarine, salt, vanilla sugar and bitter almond flavoring and knead well. Cover and let rise in a warm place for an hour or two.
- flour the work surface. Knead the dough again, form a roll and cut off 14 pieces of the same size. Shape the pieces into even, smooth balls.
- Place balls spaced apart on a floured baking sheet and let rise for 40 minutes.
- Put plenty of sunflower oil in a large saucepan and heat to 170°C. Carefully place two Berliners at a time in the hot oil using a slotted spoon, fry for about three minutes on both sides, turning with the slotted spoon. Take out and drain on kitchen paper.
- Place the jam of your choice in a piping bag fitted with a nozzle. Carefully insert the spout into the lukewarm donuts from one side and pipe the jam into the middle.
- Dust the finished donuts with powdered sugar and serve.