Krapfen or Berlin balls, stuffed donuts?

Menus for children12 people
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By Ángela

They come to Recetín the delicious Berlin balls. It is a sweet German dessert or snack made from a fried dough filled with CUSTARD CREAM. They are similar to the XUXOS or the FRITTERS Spanish people. Not just cream, too We can fill them with jam, cream or chocolate. Can you think of anything else, even salty?

Krapfen or Berlin balls

Print recipe

Go ahead and prepare this recipe for Krapfen or Berlin balls, a German sweet that you will like, for sure.

Krapfen or Berlin balls
  • Ángela
  • Kitchen: cuisine
  • Recipe type: children's menus
  • Rations: 12
  • Total time:

Ingredients

  • 250 gr. pastry flour
  • 50 gr. of butter
  • 13 gr. Pressed or baker's yeast (refrigerated)
  • 120 ml. warm milk
  • 1 egg
  • 1 pinch of salt
  • custard cream
  • sugar

Preparation

  1. We start by dissolving the yeast in the warm milk and let it rest for about 5 minutes until it bubbles.

  2. While we mix the flour with the sugar, the egg and the butter.

  3. Now we are adding the milk little by little and kneading until we obtain an elastic and smooth dough.

  4. We form a ball and let it increase in volume for 1 hour in a warm place (for example, in the oven or microwave that is turned off).

  5. Then we knead again and form balls.

  6. Crush them a little with your fingers and place them separated from each other on a tray covered with special non-stick baking paper. Let them rise again for about 30 minutes.

  7. After the rest time, we fry them in hot oil until the balls are golden brown.

  8. Let them drain and warm a little and open them in half.

  9. Fill them with the cream, close them and coat them in sugar.

Image: thegloverschroniclers


Discover other recipes of: Menus for children, Desserts for Children

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  1.   Anip said
    ago 11 months

    They look delicious I'm going to see if I make them today.
    Thanks for sharing the recipe

    Reply to ANIP
    1.    ascen jimenez said
      ago 10 months

      Excellent! Thanks to you.

      Reply to Ascen Jimenez