Boules de Berlin
Makes about 8 doughnuts.
- 1 tablespoon active dry yeast
- 1/4 cup plus 3 tablespoons warm water (100 degrees to 110 degrees)
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar, plus more for rolling
- 2 tablespoons dry milk
- 1 pinch of salt
- 2 large eggs, room temperature
- 2 tablespoons light rum
- Grated zest of 1 lemon
- 4 tablespoons unsalted butter, room temperature
- Vegetable oil, for greasing bowl and frying
- 1 cup raspberry jam or Francois Payard's Pastry Cream (Creme Patissiere), for filling doughnuts
- Combine yeast and 3 tablespoons warm water in a bowl and let stand until foamy, 5 to 10 minutes.
- In the bowl of an electric mixer fitted with the dough-hook attachment, combine flour, sugar, dry milk, and salt on low speed.
- Add the yeast mixture, eggs, rum, and lemon zest to the bowl. Mix on medium speed. Add up to 1/4 cup warm water until the dough pulls away from the sides of the bowl. Knead for 10 minutes on medium speed.
- While mixing, add butter, 1 tablespoon at a time; continue to add the rest of the butter until well incorporated.
- Remove the dough to a lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, about 1 hour.
- With your fist, knock down the dough and remove to a lightly floured surface. Shape the dough into a rough rectangle, and place on a towel-lined baking sheet. Refrigerate until chilled, about 30 minutes.
- On a lightly floured surface, roll the dough into a 1/4-inch-thick disk. With a 3 1/2-inch round cookie cutter, cut doughnuts. Using a spatula, return doughnuts to towel-lined baking sheet. Roll the scraps into a ball and repeat the cutting process. Place the baking sheet in a warm place, and let dough rise until doubled in size, about 1 hour.
- Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325 degrees. Fry doughnuts, several at a time, until deep golden brown, 2 to 3 minutes per side.
- Remove doughnuts from oil with a slotted spoon, and roll immediately in granulated sugar. Transfer doughnuts to paper towel-lined baking sheet. Using a knife steel, poke a hole in the side of each doughnut. Fill a pastry bag fitted with a medium round tip, and fill doughnuts with jam or Creme Patissiere. Serve warm, or store in airtight container at room temperature for up to 1 day.