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    Cooking Gorgeous » Recipes » Breakfast and Brunch

    Berliner - German Jam Doughnuts

    Published: Sep 5, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Learn How to Make Iconic Berliner - The Classic German Jam-Filled Doughnuts

    These soft, fluffy, and incredibly delicious German Jam Doughnuts, also known as Berliner, are fried to a crisp, filled with jam, and dusted with icing sugar.

    12 pieces of Berliner-german doughnut on a plate

    They are among the most popular pastries in Germany, and you can easily find them in bakeries all across the country.

    Jump to:
    • What is Berliner - German Jam Doughnuts?
    • Other Regional Names for Berliner
    • Why You'll Love This Recipe?
    • Ingredients You'll Need
    • How to Make Berliner - German Jam Doughnuts?
    • Top Tips From the Chef
    • Storage and Reheating Instructions
    • Recipe FAQS
    • Related Recipes
    • Berliner - German Jam Doughnuts

    You can enjoy these soft and fluffy doughnuts for breakfast, as a snack, or as a dessert.

    They're easy to make with a few simple ingredients, not overly sweet, very light and fluffy, and absolutely delicious.

    What is Berliner - German Jam Doughnuts?

    Berliner, often referred to as "Berliner Pfannkuchen" in Germany, is a type of German jam-filled doughnut.

    These doughnuts are typically round and made from a sweet, yeast-based dough.

    They are deep-fried until golden brown, resulting in a crispy outer shell.

    The traditional fillings include jams or preserves, such as raspberry, strawberry, or apricot jam.

    After frying and filling, Berliners are usually sprinkled with powdered or caster sugar for extra sweetness and texture.

    In Germany, people often have Berliners during special events like the German Carnival (Fasching) and New Year's Eve, but you can find them in bakeries and pastry shops anytime throughout the year.

    Other Regional Names for Berliner

    In different parts of Germany, Berliners are known by various regional names.

    • Berliner (Berlin and many northern regions) - In Berlin itself and many northern areas of Germany, they are simply called "Berliner."
    • Kreppel or Krapfen (Hessen, Bavaria, and parts of western Germany) - In Hessen, Bavaria, and some western regions of Germany, Berliners are often called "Kreppel" or "Krapfen."
    • Pfannkuchen (parts of eastern Germany) - In parts of eastern Germany, particularly in Saxony, Thuringia, and Brandenburg, they are known as "Pfannkuchen," which can be confusing because in other regions, "Pfannkuchen" refers to pancakes.
    • Fastnachtsküchle or Fasnachtskiechle (Swabia and Alsace) - In the Swabian region of Germany and in Alsace (France), Berliners are known as "Fastnachtsküchle" or "Fasnachtskiechle."

    Why You'll Love This Recipe?

    • This traditional German recipe carefully balances the sweetness of the dough with the fruity and flavorful jam filling.
    • Homemade Berliners are a delightful treat and are perfect for celebrating special occasions like birthdays, holidays, or anniversaries.
    • Both kids and adults love these delicious donuts – they're a hit with everyone!
    • You can customize the filling to suit your taste, whether it's traditional jam, chocolate, custard, or something unique.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for Berliner doughnuts
    • Flour - Make sure to use white bread flour with a higher protein content than 'regular' flour, which is perfect for achieving the light and fluffy texture we desire. However, if you prefer, you can replace it with plain (all-purpose flour) and still achieve excellent results
    • Butter - Use unsalted butter softened at room temperature for the best results. Ensure that the butter is soft enough to knead into the dough but not melted.
    • Yeast - You can use fast-action dry yeast, instant yeast, or fresh yeast. If using fresh yeast, use 15 grams and mix it with warm water & sugar and let it develop for 10 minutes before mixing it with the rest of the ingredients.
    • Milk - I prefer full-fat milk, but semi-skimmed milk would also work with this recipe. Avoid using skimmed milk, and make sure it is lukewarm before adding it to the dough!
    • Egg yolks - Use large-size fresh, free-range eggs at room temperature for extra richness.
    • Sugar - Both granulated and caster sugar work great with this Berliner recipe.
    • Jam -  The typical filling for these German doughnuts is red jam, such as cherry, strawberry, or raspberry jam. However, you can use whatever jam is available to you. Warm the jam before filling the piping bag to make it easier to pipe.

    How to Make Berliner - German Jam Doughnuts?

    Making this Berliner-German Jam Doughnuts recipe is pretty straightforward.

    However, there are a few tips and tricks that you should follow to achieve the best results:

    Prepare the Sweet Yeast Dough

    In a mixing bowl, combine the lukewarm milk and dry yeast. Let it sit for a few minutes until it becomes frothy.

    Transfer the yeast mixture to a stand mixer bowl fitted with a dough hook attachment.

    Add the sugar, vanilla bean paste, flour, salt, and vinegar to the yeast mixture in the stand mixer bowl.

    the sugar and flour is added to the bowl to form a dough

    Mix on low speed until a dough forms.

    a dough has been formed with flour, sugar, salt, yeast, milk, vinegar, and egg yolks

    Add the egg yolks and mix again until they are fully incorporated.

    an egg is added to the bowl

    Once the dough has come together, add the softened butter in very small portions piece by piece, and let it incorporate into the dough before adding more. 

    the eggs and softened butter are added to the dough

    Let the mixer knead the dough for 8 to 10 minutes until the dough is smooth, elastic, and no more sticky. 

    Proof the Dough and Shape the Doughnuts

    Place the dough in a lightly oiled bowl, and cover it with cling film or a clean kitchen towel.

    the dough for Berliner is placed in a bowl for proofing

    Let the dough rise for 1 hour, or until it doubles the size in a warm place.

    the berliner dough has doubled in size after proofing period

    Once the dough has risen, divide it into 12 equal pieces, each weighing approximately 70 grams.

    the dough has been divided into 12 pieces

    Roll each dough portion into a ball and flatten it slightly to form a doughnut shape.

    Place them on a parchment paper-lined baking sheet, lightly sprinkle with flour, and cover them with a clean kitchen towel or cling film.

    12 dough balls are placed on a tray for a second proofing

    Let them rise for another hour until they have doubled in size.

    Remove the cover and allow them to rise for an additional 30 minutes, allowing a slight crust to form.

    Fry the Doughnuts and Fill Them with Jam

    Heat the oil in a deep frying pan or pot to 165°C (330°F).

    Carefully place the risen dough balls into the hot oil and fry for about a minute on each side or until they turn golden brown and puffy.

    frying the doughnuts in a pan filled with hot oil

    Do not overfill the pan; do it in 2 or 3 batches, depending on the size of your frying pan.

    Remove the Berliners from the oil using a slotted spoon and place them on a paper towel-lined wire rack to drain excess oil.

    fried doughnuts are placed on a paper towel get rid of excess oil

    If you want your Berliners sweeter, allow them to cool down for 10 minutes, or until they are easier to handle, and then roll them in caster sugar.

    Allow them to cool down to room temperature, and then, using a jam filler or a thin-nozzled piping bag, fill each Berliner with your choice of jam.

    Dust them with icing sugar and serve while still warm and fresh.

    doughnuts are covered with caster sugar

    Top Tips From the Chef

    • Ensure that the butter is soft enough to knead into the dough but not melted.
    • Avoid using skimmed milk, and make sure it is lukewarm before adding it to the dough!
    • Knead the dough until smooth and elastic for light and fluffy Berliners. Consider using a stand mixer with a dough hook for best results.
    • Let the sweet dough rise well during both the first and second rises after shaping the doughnuts to enhance the flavor and structure of the dough.
    • Divide the dough into equal-sized portions of 70 grams each.
    • Ensure the oil reaches a temperature of 165°C (330°F) by using a cooking thermometer. If you don't have one, perform a quick test with a wooden spoon. Dip the end of a wooden spoon into the oil, and if it bubbles within three seconds, the oil is ready for frying.
    • Avoid overcrowding the frying pan or pot. Fry the doughnuts in batches to maintain the right temperature and prevent them from sticking together.
    • While traditional Berliners are filled with jam, feel free to experiment with various jam flavors, custards, or even Nutella for different filling options.

    Storage and Reheating Instructions

    Storage

    German doughnut is best enjoyed on the day it is made.

    If you plan to consume them within 1-2 days, store them at room temperature in a cool, dry place.

    Allow the Berliner doughnuts to cool completely at room temperature and transfer them to an airtight container or a resealable plastic bag.

    If you want to store Berliner doughnuts for an extended period, consider freezing them for up to three moths.

    Reheating

    When you're ready to enjoy frozen Berliners, remove them from the freezer and let them thaw at room temperature for a few hours.

    Then, you can reheat them in a preheated oven at a low temperature until they are warm and crispy again.

    Recipe FAQS

    How do I prevent Berliner doughnuts from becoming greasy when frying?

    To prevent German jelly donuts from becoming greasy, make sure the oil is at the correct temperature (around 165°C - 330°F) before frying. Also, drain the fried doughnuts on paper towels to remove excess oil.

    What variations of Berliner doughnuts can I try?

    You can experiment with various jam flavors, fillings, and coatings. Some popular variations include powdered sugar, chocolate glaze, custard, or a simple icing drizzle.

    What's the difference between Berliner doughnuts and American doughnuts?

    Berliners and American doughnuts both use yeast-raised dough, but they have unique shapes and finishes.
    Berliner doughnuts are ball-shaped with no holes before frying, while American donut is cut from the rolled-out dough and often have the center removed to make donut holes.
    American doughnuts are typically glazed, while Berliners are traditionally coated with powdered sugar and filled with jam.

    Related Recipes

    For more delicious sweet pastry recipes why not try:

    • Air Fryer Cinnamon Rolls
    • Chocolate Nutella Babka Bread
    • a slice of Russian honey cake
      Medovik - Russian Honey Cake
    • a slice of eclair cake(ekpa pasta)
      Chocolate Eclair Cake with Choux Pastry

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these soft and fluffy Berliner - German Jam Doughnuts as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    Berliner - German Jam Doughnuts

    Ayla Clulee
    These soft, fluffy, and incredibly delicious German Jam Doughnuts, also known as Berliner, are fried to a crisp, filled with jam, and dusted with icing suga
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 2 hours hrs
    Cook Time 10 minutes mins
    Total Time 2 hours hrs 10 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine German
    Servings 12 doughnuts
    Calories 296 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 cooking thermometer
    • 1 Kitchen Aid stand mixer

    Ingredients
     
     

    • 500 g strong white flour
    • 7 g fast action dry yeast
    • 200 ml semi-skimmed or full-fat milk (lukewarm)
    • 3 egg yolks (at room temperature)
    • 80 g caster or granulated sugar
    • 70 g unsalted butter (softened at room temperature)
    • 1 teaspoon vanilla bean paste or extract
    • 1 tablespoon white wine vinegar or apple cider vinegar
    • ⅛ teaspoon salt
    • 200 g jam
    • 1 ½ tablespoon icing sugar (for dusting)
    • vegetable, rapeseed or sunflower oil for frying

    Instructions
     

    Preparing the Dough

    • In a mixing bowl, combine the lukewarm milk and dry yeast. Let it sit for a few minutes until it becomes frothy.
    • Transfer the yeast mixture to a stand mixer bowl fitted with a dough hook attachment.
    • Add the sugar, vanilla bean paste, flour, salt, and vinegar to the yeast mixture in the stand mixer bowl. 
    • Mix on low speed until a dough forms and then add the egg yolks.
    • Once the dough has come together, add the softened butter in very small portions piece by piece, and let it incorporate into the dough before adding more. 
    • Let the mixer knead the dough for 8 to 10 minutes until the dough is smooth, elastic, and no more sticky. 

    Proofing and Shaping the Doughnuts

    • Place the dough in a lightly oiled bowl, covet it with cling film or a clean kitchen towel.
    • Let the dough rise for 1 hour, or until it doubles the size in a warm place.
    • Once the dough has risen, divide it into 12 equal pieces, each weighing approximately 70 grams.
    • Roll each dough portion into a ball and flatten it slightly to form a doughnut shape.
    • Place them on a baking paper-lined tray, lightly sprinkle with flour, and cover them with a clean kitchen towel or cling film.
    • Let them rise for another hour until they have doubled in size.
    • Remove the cover and allow them to rise for an additional 30 minutes, allowing a slight crust to form.

    Frying and Filling the Doughnuts

    • Heat the oil in a deep frying pan or pot to 165°C (330°F).
    • Carefully place the risen doughnuts into the hot oil and fry for about a minute on each side or until they turn golden brown and puffy.
    • Do not overfill the pan; do it in 2 or 3 batches, depending on the size of your frying pan.
    • Remove the Berliners from the oil using a slotted spoon and place them on a paper towel-lined wire rack to drain excess oil.
    • If you want your Berliners sweeter, allow them to cool down for 10 minutes, or until they are easier to handle, and then roll them in caster sugar.
    • Allow them to cool down to room temperature, and then, using a jam filler or a thin-nozzled piping bag, fill each Berliner with your choice of jam.
    • Dust them with icing sugar and serve while still warm and fresh.

    Video

    Notes

    • Ensure that the butter is soft enough to knead into the dough but not melted.
    • Avoid using skimmed milk, and make sure it is lukewarm before adding it to the dough!
    • Knead the dough until smooth and elastic for light and fluffy Berliners. Consider using a stand mixer with a dough hook for best results.
    • Let the dough rise well during both the first and second rises after shaping the doughnuts to enhance the flavor and structure of the dough.
    • Divide the dough into equal-sized portions of 70 grams each.
    • Ensure the oil reaches a temperature of 165°C (330°F) by using a cooking thermometer. If you don't have one, perform a quick test with a wooden spoon. Dip the end of a wooden spoon into the oil, and if it bubbles within three seconds, the oil is ready for frying.
    • Avoid overcrowding the frying pan or pot. Fry the doughnuts in batches to maintain the right temperature and prevent them from sticking together.
    • While traditional Berliners are filled with jam, feel free to experiment with various jam flavors, custards, or even Nutella for different filling options.

    Nutrition

    Calories: 296kcalCarbohydrates: 52gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 62mgSodium: 41mgPotassium: 93mgFiber: 1gSugar: 17gVitamin A: 228IUVitamin C: 2mgCalcium: 37mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Comments

    1. Sophie D

      November 18, 2024 at 5:04 am

      5 stars
      Absolutely delicious! I made them twice already and will be making again soon. Thank you for the recipe!

      Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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