Traditional Dishes from Germany
Authentic German Berliner Doughnuts
Golden, fluffy, and filled with raspberry jam, these authentic German Berliner doughnuts are a classic from German bakeries that can be enjoyed at home.
These Berliner, also known as Berliner Pfannkuchen and called Krapfen or Pfannkuchen in some regions, combine a tender yeast dough with a raspberry center and a generous powdered sugar coating.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of all-purpose wheat flour
- ✓7 g of instant dry yeast
- ✓60 g of granulated sugar
- ✓8 g of fine salt
- ✓250 ml of warm whole milk
- ✓2 large eggs
- ✓60 g of unsalted butter, melted and cooled
- ✓1 teaspoon of vanilla extract
- ✓180 g of seedless raspberry jam
- ✓Approximately 1 liter of neutral oil for frying, such as sunflower or canola
- ✓Powdered sugar for finishing
02
Step-by-step method
- 01
Activate the yeast
Combine warm milk, yeast, and a tablespoon of sugar in a small bowl. Let it rest for 5 to 10 minutes. The milk should be warm, never hot.
- 02
Mix the dough
Beat the flour, remaining sugar, and salt in a large bowl. Make a hole in the center and add the milk mixture, eggs, melted and cooled butter, and vanilla. Stir until you get a rough and sticky dough.
- 03
Knead the dough
Knead with a hook at low speed and then medium-low for 8 to 10 minutes, or by hand for about 12 minutes, until the dough is smooth, elastic, and slightly sticky. Do not add too much flour.
- 04
Let it rise
Form a ball and place it in a lightly greased bowl. Cover and let it rise in a warm, draft-free place for about 1 to 1¾ hours, until it doubles in volume.
- 05
Deflate the dough
When it has doubled in size, gently press to expel the air and transfer it to a lightly floured surface.
- 06
Cut the disks
Stretch the dough to about 1.5 cm thick. Cut 12 disks with an 8 cm cutter, pressing straight down without twisting.
- 07
Proof the disks
Place the disks on squares of parchment paper or a lightly floured tray, leaving space between them. Cover and let them proof for 30 to 45 minutes, until they are visibly inflated but retain their shape.
- 08
Heat the oil
Pour the oil into a deep, heavy pot, without filling it more than half. Heat it to 170 °C. It is recommended to use a thermometer.
- 09
Fry the Berliner
Fry two or three Berliner at a time for about 2 minutes on the first side. Turn them over with a slotted spoon and fry for another 2 minutes, until they are golden and have a pale strip around the center.
- 10
Drain and cool
Remove them with a slotted spoon and place them on a rack with paper towels underneath. Let them cool until they are warm or completely cool before filling.
- 11
Prepare the jam
Place the seedless raspberry jam in a pastry bag with a small round tip. If it is too firm, stir it until it softens.
- 12
Fill the Berliner
Insert the tip into the side of each Berliner and add approximately one tablespoon of jam. Stop when it feels filled and avoid overloading.
- 13
Sprinkle with powdered sugar
Generously cover the filled Berliner with powdered sugar. To better enjoy their texture, serve them the same day.
- Keep the milk warm, not hot, so the yeast stays active.
- Do not add excess flour: a soft and slightly sticky dough produces lighter Berliner.
- Fry at approximately 170 °C and use a thermometer if possible.
- Cook only two or three units at a time to maintain a stable oil temperature.
- Do not fill the pot more than half and never pour water over hot oil.
- Keep all utensils completely dry and do not leave the hot oil unattended.
- Fill the Berliner when they have cooled a bit. Raspberry is traditional, although plum or strawberry jam can also be used.
- If you prepare them in advance, store them at room temperature and fill them just before serving; refrigeration can harden the dough.