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.
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.
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
Where Berlin Chilean sits in the Chilean flavor cloud
Ingredients
Serves 12
How it's made
8 steps · 30 min
- 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.
Watch outLet it rise until fully doubled and puffy — an under-proofed dough fries up dense instead of light and airy inside.
- 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.
Watch outFry at a steady medium heat, turning once, to even golden-brown — too hot and the outside colors before the middle cooks.
- 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.
