Berlins (filled doughnuts)

24 Servings

Ingredients

Quantity Ingredient
1½ cup Flour
1 ounce Unsweetened Chocolate, cut
Up
2 packs Active Dry Yeast
¾ cup Whole Milk
1 Egg, Beaten
⅓ cup Sugar
1 tablespoon Butter
¼ cup Shortening
1 teaspoon Vanilla
1 teaspoon Salt
2 Eggs
½ cup Brown Sugar, Packed
2 cups Flour
2 tablespoons Flour
Powdered Sugar, Sifted
¼ teaspoon Salt
1 cup Whole Milk
½ cup Sugar
1 Egg, Beaten
2 tablespoons Flour
2 tablespoons Butter
¼ teaspoon Salt
1 teaspoon Vanilla
1 cup Whole Milk

Directions

BUTTERSCOTCH FILLING: CHOCOLATE FILLING:

Combine the first measure of flour and the yeast in a large mixer bowl. Heat the milk, sugar , shortening and salt in a saucepan, stirring constantly, until warm (115 degrees-120 degrees) and the shortening is almost melted. Add to the flour mixture. Add the eggs.

Beat with an electric mixer at low speed for ½ minute, scraping the sides of the bowl with a rubber spatula. Beat at high speed for 3 minutes. Stir in as much of the second measure of flour as you can with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft, smooth, elastic dough (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl. Turn the dough to grease the outer surface.

Cover. Let rise in a warm place until doubled (45-60 minutes). Punch down. Divide dough in half. Cover. Rest 10 minutes. Roll each half out to a ½" thickness. Cut with a floured 2½" biscuit cutter, pressing straight down and not twisting. Reroll and cut the trimmings. Cover. Let rise in a warm place until VERY LIGHT (about 30 minutes). Heat the oil in the deep fryer to 375 degrees. Deep fry until golden (about 1 minute on each side). Drain. Use a VERY sharp knife to cut a slit in the side of each berlin. Insert 2 tsp of of chocolate, butterscotch or other flavored filling using either a spoon or a writing tip on a pastry bag. Roll in sifted powdered sugar. Prepare the filling, both are prepared the same way except the butterscotch uses no chocolate and replaces the granulated with brown sugar. Combine the sugar with the flour and salt in a saucepan. Add the milk and chocolate. Cook, stirring, over medium heat until thickened and bubbly. Cook, stirring, 2 minutes longer. Gradually stir half the mixture into the beaten egg. Return to the hot mixture in the pan. Cook, stirring, until just bubbly. Remove from the heat.

Stir in the butter and vanilla. Cover with plastic wrap. Cool without stirring.

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