Here’s a classic German Berliner — a soft, airy, jam-filled doughnut with no hole, traditionally rolled in sugar.
🍩 Authentic Berliner (Jam-Filled Doughnut)
Also known as Krapfen in parts of southern Germany and Austria.
A traditional pastry from Germany, especially popular during Carnival season (Karneval/Fasching).
🧾 Ingredients (Makes 10–12)
Dough:
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3 ½ cups (440g) all-purpose flour
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¼ cup (50g) sugar
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2 ¼ tsp (1 packet) active dry yeast
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¾ cup (180ml) warm milk
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3 tbsp (45g) unsalted butter, softened
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2 egg yolks
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1 whole egg
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½ tsp salt
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1 tsp vanilla extract
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Zest of ½ lemon (traditional touch)
Filling:
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¾–1 cup smooth raspberry or apricot jam (seedless preferred)
For frying & coating:
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Neutral oil (for deep frying)
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½ cup granulated sugar (for rolling)
🔥 Instructions
1️⃣ Activate Yeast
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Mix warm milk and yeast with a pinch of sugar.
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Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
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In a large bowl, combine flour, sugar, salt.
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Add yeast mixture, eggs, yolks, butter, vanilla, lemon zest.
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Knead 8–10 minutes until smooth and elastic.
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Dough should be soft but not sticky.
3️⃣ First Rise
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Place in lightly greased bowl.
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Cover and let rise 1–1½ hours until doubled.
4️⃣ Shape
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Roll dough to about ½-inch thick.
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Cut into 3-inch circles.
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Place on parchment-lined tray.
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Cover and let rise 30–45 minutes.
They should look puffy before frying.
5️⃣ Fry
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Heat oil to 340–350°F (170–175°C).
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Fry 1–2 at a time, 1½–2 minutes per side.
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A pale “ring” around the middle is traditional and shows proper proofing.
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Drain briefly.
6️⃣ Coat & Fill
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Roll warm doughnuts in sugar.
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Use a piping bag to inject jam into the side.
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Fill until slightly heavy but not bursting.
🍓 Traditional Fillings
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Raspberry jam
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Apricot jam
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Rosehip jam (very traditional in Germany)
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Custard (modern variation)
💡 Authentic Tips
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Don’t overheat oil — too hot = dark outside, raw inside.
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Proper proofing creates the classic white ring.
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Use smooth jam for easy piping.
If you’d like, I can also give you:
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A baked Berliner version
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A Bavarian-style Krapfen variation
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Or a lighter brioche-style dough recipe 🍩