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Nothing says celebration in my house quite like Berliner donuts. These airy, jam-filled treats have graced our family gatherings and weekend breakfasts alike. With their soft crumb, fruity center, and snowy dusting of powdered sugar, they are pure joy in each bite. If you have been searching for the perfect classic donut to impress or treat yourself, this recipe delivers authentic German-style nostalgia with just a few simple steps.
My kids love getting involved with cutting the dough and choosing their favorite jam. The first time I made these, the sweet smell drew everyone to the kitchen before they even finished rising.
Ingredients
- All-purpose flour: delivers a tender yet sturdy dough. Choose unbleached for a slightly richer flavor
- Sugar: provides sweetness and feeds the yeast. Go for fine white sugar for easy dissolving
- Salt: enhances the other flavors and balances the sweetness. Use sea salt for cleaner taste
- Dry or fresh yeast: helps the dough rise light and fluffy. Always check the expiration date
- Warm milk: makes the dough soft and helps activate the yeast. Use whole milk for a richer result
- Eggs: give richness and structure. Room temperature eggs mix in more easily
- Softened butter: adds flavor and tenderness. Quality European-style butters give extra depth
- Lemon zest: is optional but brings brightness to the dough. Pick a fragrant organic lemon if possible
- Oil for frying: is what gives the donuts their golden color. Use a neutral oil with high smoke point like sunflower or canola
- Jam for filling: is the classic surprise inside. Use your favorite high quality fruit preserve
- Powdered sugar for dusting: finishes each donut with a snowy sweetness
Step-by-Step Instructions
- Activate the Yeast:
- Combine warm milk with a little sugar and the yeast in a small bowl. Wait about 10 minutes until the mixture forms a foamy layer which means the yeast is alive and kicking. This ensures your donuts will rise beautifully
- Make the Dough:
- In a large mixing bowl blend flour, the rest of the sugar, salt, eggs and lemon zest if using. Pour in the yeast mixture and softened butter. Knead the dough until it is smooth elastic and slightly tacky to the touch. Expect this to take about ten minutes by hand or five minutes with a mixer
- Let the Dough Rise:
- Cover the bowl with a clean towel or wrap and let the dough rest in a warm place for about one hour. The dough should double in size which builds flavor and structure
- Shape the Donuts:
- On a floured surface gently roll the dough to about one and a half centimeters thickness. With a round cutter make circles and arrange them with some space in between. Cover and let them rise again for thirty minutes until puffed. This second rise is key for fluffy centers
- Fry the Donuts:
- Pour oil into a large pot and heat to about one hundred seventy to one hundred eighty degrees Celsius. Fry the donuts two or three at a time so the oil temperature stays steady. Cook each side for two to three minutes until deep golden brown. Drain on paper towels to remove excess oil
- Fill and Finish:
- Let the donuts cool just enough to handle but still slightly warm. Use a piping bag with a long nozzle to inject your chosen jam into the side of each donut. Finish by dusting with a generous amount of powdered sugar
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My favorite part is always choosing the filling. One family birthday my mom filled half with raspberry and half with apricot so everyone got a surprise. Now I always do the same
Storage tips
These donuts taste best the day they are made as the texture stays light and pillowy. If you need to store them keep in an airtight container at room temperature for up to one day. For longer storage they can be lightly reheated in the microwave for a few seconds to refresh
Ingredient substitutions
If you do not have lemon zest simply skip it or try a bit of orange zest for a different twist. Plant based milk and vegan butter can be used for a dairy free version. Try custard or chocolate spread for the filling if you prefer no fruit
Serving suggestions
Serve these donuts fresh with coffee or tea as a breakfast treat or afternoon snack. For parties arrange on a platter with different jams. They are a fun project for kids birthdays or holiday mornings
Cultural context
Berliner donuts are a German Carnival tradition often eaten during New Years and Fasching. Each region in Germany has its own version from Pfannkuchen to Krapfen. Filling them with jam represents a little sweet surprise for the season
Recipe FAQs
- → How do I ensure the doughnuts stay light and fluffy?
Allowing the dough to rise fully and maintaining a warm environment will create a soft, airy texture. Knead well for smooth elasticity.
- → What type of jam works best as a filling?
Traditional options like strawberry, raspberry, or apricot jam work beautifully, offering a sweet-tart balance that pairs with the doughnut’s richness.
- → Can I use fresh yeast instead of dry?
Yes, 20g of fresh yeast can substitute for the 7g dry yeast. Dissolve it in warm milk until bubbly before mixing into the dough.
- → How do I avoid greasy doughnuts?
Keep oil at a steady 170-180°C (340-355°F). Frying at the right temperature prevents excess oil from being absorbed.
- → Are there alternative fillings besides jam?
Cream, custard, or chocolate spreads like Nutella are delicious alternatives, offering different flavors and textures to suit your preference.