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.
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
- A Brief History of Berliner
- Why This Recipe Works?
- Ingredients and Substitutes
- 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 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."
A Brief History of Berliner
The term "Berliner" has a few different historical and cultural associations, and can refer to different things:
Berliner (Pastry)
The Berliner pastry, known as Berliner Pfannkuchen in German, is a famous jam-filled pastry.
Its origins are not entirely clear, but it's closely linked to Germany.
Berliners have been a treat in central Europe for centuries and became especially popular in Germany, particularly in Berlin.
People enjoy them on special occasions and carnival season, and they're a symbol of German culinary tradition.
John F. Kennedy's Speech
One of the most well-known mentions of "Berliner" comes from a 1963 speech by U.S. President Kennedy.
While visiting West Berlin during the Cold War, he said, "Ich bin ein Berliner," meaning "I am a Berliner" in German.
He used this to show support for the people of West Berlin, though there's been some discussion about the term's pastry-related meaning.
Despite that, this speech is still a famous moment in history.
The Berliner Newspaper
Berliner" is a term for a newspaper format. A "Berliner" or "midi" newspaper is smaller than a regular broadsheet but bigger than a tabloid.
Many European newspapers, including some well-known German ones, use this format.
Why This Recipe Works?
- 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 and Substitutes
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- 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 works 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.
Mix on low speed until a dough forms.
Add the egg yolks and mix again until they are fully incorporated.
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.
Proof the Dough and Shape the Doughnuts
Place the dough in a lightly oiled bowl, cover 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 parchment paper-lined baking sheet, 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.
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.
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.
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
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.
You can experiment with various jam flavors, fillings, and coatings. Some popular variations include powdered sugar, chocolate glaze, custard, or a simple icing drizzle.
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:
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!
Berliner - German Jam Doughnuts
Equipment
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
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