Icelandic Berlinarbollur (Berlin doughnuts) with Vanilla Filling

by olga

Servings: 18 pieces

INGREDIENTS

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

FILLING:

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

INSTRUCTIONS

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.

CHEF COMMENTS

They are known as Berlin doughnuts throughout Scandinavia. This version, from Iceland, has a rich vanilla filling.

The Great Scandinavian Baking Book-- B. Ojakangas

Tagged: doughnuts, icelandic add tags

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