Berliner Pfannkuchen thermomix

Preparación

1. Activate the Yeast:
2. In a Thermomix, combine Hefe, 40 ml Milch, and Zucker. Set to 2 Min./37 °C /Stufe 1. Add Mehl, heiße Milch, Butter, Eier, Vanille, and Salz. Mix for 6 Sek./Stufe 6, then 3 Min. The result? A sticky dough. Transfer to a large bowl, cover, and let it rise for 1.5 hours or until tripled in size.
3. Prepare the Pastry Cream:
4. While the dough rises, make the Creme Patisserie in the Thermomix. Set to 7 Min./90 °C/Stufe 4. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming.
5. Roll and Cut:
6. Dust a surface with Mehl, roll the dough to an inch thickness. Cut rounds with a 6 cm / 2.4-inch cutter, placing them an inch apart. Let them rise for 30 minutes.
7. Fry and Fill:
8. Heat oil to 180 °C. Fry three donuts at a time. Check and adjust the oil temperature to maintain 180 °C. Place on a tray lined with kitchen paper, rest for a few minutes, then roll in Zucker.
9. Fill with Delight:
10. Use a piping bag to inject your fillings. Cut into the side of a donut and fill with a layer of Marmelade, then the Creme, and another layer of Marmelade for a visually enticing treat. Serve warm!

FAQs

1. Can I make Berliner Pfannkuchen without a Thermomix?
2. Absolutely! While the Thermomix streamlines the process, traditional methods work well too.
3. What other fillings can I use?
4. Get creative! Nutella, custard, or fruit compotes make excellent alternatives.
5. How do I store leftover Berliner Pfannkuchen?
6. Store them in an airtight container at room temperature for up to two days or in the fridge for a longer shelf life.
7. Can I freeze Berliner Pfannkuchen?
8. Yes, freeze them without fillings, thaw, and then fill when ready to serve.
9. Any tips for achieving the perfect fluffy texture?
10. Ensure the dough rises adequately during the resting period for that perfect, airy texture.