The advantage of having a bakery located literally around every corner of Flensburg is that I am able to indulge in perhaps a few too many delicious German pastries! There is one pastry in particular which I have grown quite fond of, and it is quickly becoming one of my favourites.
A Berliner is a large doughnut filled with pflaumenmus or plum puree. They are most often topped with either a pale pink icing, or with a dusting of icing sugar. Sometimes there are other fillings available, such as vanilla custard or marmalade.
During the week my host mother made her own homemade variation of a Berliner, as they are also one of my host brother’s favourite treats. I had the pleasure of watching Sabine prepare the pastries. I would love to bake these for myself one day, so hopefully I’ll have the opportunity to learn!
Sabine began by making her own dough, which she then rolled flat. A glass was then used to cut the dough into individual circular disks. Next she prepared a pot of hot oil which acted as our own deep fryer. The disks were placed into the hot oil, which caused them to immediately puff up and become 3D, as they came into contact with the heat. The dough was then cooked for around 10 seconds on each side, or until they were golden brown.
After the Berliners were cooked, the pflaumenmus was then piped inside the hollow doughnuts and we enjoyed eating them together as they were freshly cooked and still warm!