Recipe: quick Berlin doughnuts

From tofu brownies to brioche with vanilla custard: in Bruingebakken in Berlijn, Louie Van Nieuwenborgh takes you on a culinary journey through the raw, vibrant atmosphere of Berlin. With 60 recipes that tell stories of wild nights, summer lakes and the soul of the city, this baking book pushes the boundaries of traditional patisserie. Think of it as an ode to flavour, creativity and Berlin passion. Make these Berliner doughnuts quickly.

How to make Berlin doughnuts

• Cut the brioche rolls in half.
• Heat a generous layer of vegetable oil in a pan over medium heat. When the oil is hot, place the brioche rolls cut-side down in the pan. Fry them until golden brown and crispy, about 2–3 minutes. Make sure they do not burn. Remove the rolls from the pan and let them drain briefly on kitchen paper.
• Sprinkle the flat side of the warm rolls with a pinch of sea salt for extra flavour.
• Fill the rolls with the vanilla custard, making sure to fill them well for a creamy bite. Close the rolls again and dust them generously with icing sugar. You can keep the Berlin doughnuts in the refrigerator for up to 5 days.

Title: Bruingebakken in Berlijn
Author: Louie Van Nieuwenborgh
Price: €24,99
Publisher: Borgerhoff & Lamberigts

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