Where it comes from
The berlin, known in Germany as the Berliner Pfannkuchen, arrived with German immigrants who settled in southern Chile in the nineteenth century. Chilean bakeries embraced it and made it their own, most famously filling it with manjar, and today it is found in panaderias across the country.
On the plate
A sugar-dusted, cloud-soft shell gives way to a generous ooze of sweet manjar in the center. It is warm, rich and impossible to eat just one of.
How it works
The enriched yeast dough fries into a light, airy crumb that stays soft, while the sealed shape holds a molten filling piped in after frying.
Variations
filled with pastry cream, raspberry or apricot jam, chocolate filling, or left plain with sugar
On the Palate
Ingredients
Serves 12
How it's made
8 steps · Show ↓25 min active · 120 min waiting
How it's made
8 steps · Show ↓- 110 min
Make a soft enriched dough with flour, milk, yeast, butter, sugar and egg.
- 260 min
Knead until smooth and let it rise until doubled.
- 38 min
Roll out the dough and cut into rounds.
- 445 min
Let the rounds proof on a floured surface until puffy.
- 58 min
Deep-fry in hot oil, turning once, until golden brown on both sides.
- 65 min
Drain on paper and roll the warm doughnuts in sugar.
- 76 min
Fit a piping tip into each doughnut and fill with manjar or pastry cream.
- 81 min
Serve fresh, ideally the same day.
