What’s Cooking?…”Berliners”

What’s Cooking? … “Berliners”.

“Berliners, Ponchkie, Jam Donuts, Kitchener Buns”. These are just some of the names and variants of this type of donut.  I just have to give you some warnings though before we start. These are addictive!  And…, when you are cooking with hot oil, never leave it unattended!

Maybe you never thought of making these at home but they really are delicious and not difficult.  They are good for a party or weekend treats or just because…. but not too often.  You can always freeze any leftover.  They really are just another wonder of cooking with yeast!

This is how I do it.


3 1/2 cups of white bread mix flour
1 cup of warm milk
30 g butter
1 tablespoons of olive oil
1 egg
3 tablespoons sugar
3 teaspoons dried yeast

cooking oil

Optional.  Mix together 1/2 cup of castor sugar and 2 teaspoons cinnamon.  Use this mixture to coat the buns in, after cooking and while they are still warm.   Or they can be iced if preferred.

For serving  have available plum jam  and whipped cream


This mixture can be made in a bread maker on the dough cycle or in a mixer with a dough hook or by hand.    Put the milk in the mixing bowl. Add the butter, allow to melt.  Add the sugar, oil and egg.   Then the flour and yeast .  Mix for about 10 minutes until dough looks smooth and a little elastic.  If the dough is too sticky add an extra 1/4 cup of flour.   Leave to stand for at least one hour or until double in size.  Then mix a little or punch down the dough. Divide into 12 equal pieces.  Roll each into a flattened ball and place on a sheet of baking paper.  Leave the buns in a warm place to rise at least one hour.  They should double in size.

When they have doubled in size, prepare for frying.  Use a deep sided pan or wok and put about 3″ of oil for frying.  Place on medium heat.  When the oil is hot, carefully add the buns one or two at a time.  The buns should turn golden brown. Turn over with a slotted spoon. Do not leave unattended.  When both sides are cooked place on paper towel or a cooling rack for a minutes or two to drain. Add your next lot. Continue until they are all cooked.

While  the buns are still warm, roll each bun well in the sugar and cinnamon mixture to coat all surfaces.

Once they have cooled, make a split with a knife add a heaped teaspoon of plum jam to the centre followed by a heaped tablespoon of whipped cream.   Mmmmm enjoy!


Keeping time 3-4 days covered in the refrigerator.

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