Cheesecake Berliner
This weekend my husband and I tried out something new. At least for me it was pretty new and I was slightly nervous about it. It was - deep frying. It’s something I simply didn’t grow up with and also never experienced someone doing it. My husband felt pretty comfortable about it so we chose to make this amazing looking dessert called cheesecake berliner. A berliner is something kind of like a donut but without the whole in the middle. Plus it is a little fluffier. We found the recipe in a really good looking cooking magazine called “Sweet Dreams”.
When the time came and we had to deep fry the pastry my husband went first and guess what? It was really easy. No oil splashing everywhere like when you fry bacon. No messy clean up and no bad smell in our apartment. I was and am pretty happy about it.
So I don’t want to hold off the recipe from you:
Ingredients for 8 berliner:
Dough:
350g flour
30g sugar
1 pinch salt
1 pack dry yeast
150ml milk
50g butter (unsalted)
1 egg
1 yolk
1.5l plant based oil for deep frying
100g sugar to cover the berliner with
Filling:
100g soft butter (unsalted)
1 pinch salt
100g powdered sugar
125g cream cheese
2 - 3 tsp vanilla paste
Frosting:
150g powdered sugar
1.5 Tbsp apple juice
1 Tbsp maple sirup
Instructions:
Mix all dry dough ingredients. Melt the butter in a pan. Add the milk to the butter. Then add everything to the dry ingredients, add the egg and yolk and mix well. (Picture 0) Let the dough rise for 1h until it doubles its size.
Spilt the dough into eight pieces same size. (about 75g each) Form them into a ball by folding the outer sides into the middle. Push down softly so the air, which gets locked in, doesn’t get out. (Picture 1) Make a nice ball and put it on a baking sheet. Leave a lot of room between the dough balls. Let them rest for another 2 hours until they double the size. (Picture 2)
Heat up the oil to 180°C (360°F) in a flat but wide pan. We started with 1l and it was enough for all of them. The oil is hot enough when there are bubbles around a wooden cooking spoon. Only add 2 - 3 dough balls at a time so the oil stays hot enough. (Picture 3) Fry the dough balls on both sides for about 1 1/2 - 2 minutes each. They should be golden brown. Take them out of the oil and put on a paper towel. (Picture 4) About 30s later you cover them with sugar. We used tongs to be able to flip them in a plate with sugar. If you wait too long, the sugar won’t stick anymore. (Picture 5)
Mix Butter with salt for about 2 minutes. Add the powdered sugar through a sifter in portions and mix well. Add the cream cheese and vanilla powder and mix well for another 3 minutes. (Picture 6)
Fill the cream into a piping bag. The nozzle should have an opening of about 1cm. We used a long nozzle to make a whole into the berliner. (Picture 7) Then we pushed in the tip of the shorter nozzle. It worked great. Fill the berliner from two sides. (Picture 8)
For the frosting you mix the powdered sugar, apple juice and the maple sirup. Before you eat the berliner you drizzle it on top. Let the frosting dry for a few minutes and serve. (Picture 9)
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