Low Sodium Classic Berliner (German Doughnuts)
Indulge in the timeless delight of Low Sodium Classic Berliner (German Doughnuts), a healthier twist on Germany’s beloved carnival treat. These fluffy, golden spheres are crafted with soft, elastic dough infused with a hint of vanilla and zesty lemon, then fried to perfection for an irresistibly airy texture. Each Berliner is generously filled with your favorite low-sodium fruit jam or jelly, offering a balance of sweetness without compromising on flavor. Finished with a light brushing of melted butter and a dusting of powdered sugar, they’re as visually stunning as they are delicious. Perfect for special occasions or a cozy weekend brunch, this low-sodium recipe maintains the rich, authentic taste of classic Berliners while being heart-health-friendly. Try this easy, bakery-quality treat to bring a taste of Germany to your home!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 60 grams Unsalted butter
- 30 grams Unsalted butter, melted
- 60 grams Granulated sugar
- 250 milliliters Low-fat milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 200 grams Low sodium fruit jam or jelly
- 50 grams Powdered sugar
- 1000 milliliters Canola oil
Directions
Step 1
In a small saucepan, warm the low-fat milk gently over low heat until it is lukewarm, about 38°C (100°F). Remove from heat and sprinkle the active dry yeast over the milk. Stir gently and let it sit for 10 minutes until foamy.
Step 2
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Make a well in the center and add the foamy yeast mixture, eggs, vanilla extract, and lemon zest.
Step 3
Knead the mixture by hand or using a stand mixer on a low setting with the dough hook attachment until a dough forms.
Step 4
Add the unsalted butter (60 grams, cubed) and continue kneading the dough until it is smooth and elastic, about 8-10 minutes.
Step 5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 6
After the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it to about 1 cm (0.4 inches) thick.
Step 7
Using a round cookie cutter (about 7-8 cm in diameter), cut out rounds of dough. Re-roll and cut any remaining scraps.
Step 8
Place the cut doughnuts on a lightly floured baking sheet, cover, and let them rise for another 30 minutes.
Step 9
In a deep-fryer or deep saucepan, heat canola oil to 175°C (350°F). Fry the doughnuts in batches, being careful not to overcrowd the pan. Fry each side for about 1-2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 10
When cooled slightly, use a piping bag fitted with a round tip to fill each doughnut with low sodium fruit jam or jelly.
Step 11
Brush the doughnuts with the melted unsalted butter and dust generously with powdered sugar.
Step 12
Serve the doughnuts fresh for the best texture and taste.
Nutrition Facts
| Serving size | (2213.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12225.8 |
| Total Fat 1043.1g | 0% |
| Saturated Fat 114.9g | 0% |
| Polyunsaturated Fat 239.5g | |
| Cholesterol 590.4mg | 0% |
| Sodium 340.8mg | 0% |
| Total Carbohydrate 640.0g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 222.0g | |
| Protein 76.5g | 0% |
| Vitamin D 185IU | 0% |
| Calcium 514.7mg | 0% |
| Iron 26.7mg | 0% |
| Potassium 1111.0mg | 0% |
Source of Calories