Easy Homemade Traditional Berliner (Jam-Filled Doughnut)

#fblifestyle

Introduction — A cozy memory
Berliner (Jam-Filled Doughnut) has always been the warm, sugared hug of my childhood — the kind my grandmother would hand me on cold winter mornings, still slightly warm and dusted with powdered sugar. These jam-filled doughnuts are perfect for Sunday brunch, holiday breakfasts (think New Year’s or Carnival/Fasching), neighborhood bake sales, or an indulgent weeknight dessert when you need a little comfort.

If you love a classic, easy, homemade treat that tastes like tradition in every bite, this Berliner recipe is for you.

🧂 Ingredients (makes about 10–12 Berliners)

• 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 tsp / 7 g) active dry yeast
• 1/2 cup (120 ml) whole milk, warmed to about 105–110°F (40–43°C)
• 2 tablespoons unsalted butter, melted (or neutral oil for dairy-free)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional — traditional and brightens flavor)
• 1 cup (about 300 g) fruit jam (raspberry, apricot, plum — use a thick jam)
• Vegetable oil for frying (canola, sunflower, or peanut)
• Powdered sugar for dusting (or simple sugar glaze)

Optional glaze:

• 1 cup powdered sugar, 2–3 tbsp milk or lemon juice, pinch of salt

👩‍🍳 Directions

1. Activate the yeast: Warm the milk to 105–110°F (40–43°C). Stir in 1 tsp sugar from the measured amount and sprinkle the yeast over the milk. Let sit 5–10 minutes until foamy.
2. Mix the dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, and lemon zest (if using).
3. Form the dough: Whisk eggs, melted butter, and vanilla into the foamy yeast mixture. Pour wet into dry ingredients and stir until a shaggy dough forms.
4. Knead: Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. (Or use a stand mixer with dough hook 4–5 minutes.)
5. First rise: Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 60 minutes.
6. Shape: Turn dough out and gently press to deflate. Roll to about 1/2-inch (1.2 cm) thickness. Use a 3-inch (7–8 cm) round cutter to cut rounds. Reroll scraps as needed. Place rounds on a lightly floured baking sheet, cover, and rest 30–40 minutes until slightly puffy.
7. Heat oil: In a heavy pot or deep fryer, heat oil to 350°F (175°C). Use a candy or thermometer to keep it steady.
8. Fry: Fry 2–3 doughnuts at a time (don’t overcrowd), about 2–3 minutes per side, until deep golden brown. Adjust heat to keep oil around 350°F. Transfer to a wire rack over paper towels to drain.
9. Fill: Let cool slightly (so jam doesn’t melt out). Fill a piping bag fitted with a small tip (or use a pastry syringe) with jam. Insert tip into the side of each Berliner and pipe in about 1–2 tablespoons jam until slightly visible or the dough puffs.
10. Finish: Dust generously with powdered sugar or dip in glaze. Serve warm or at room temperature.

Timing summary: Prep 20–30 minutes, rise 1–1.5 hours, fry 15–20 minutes. Total ~2 hours.

Quick baked/healthier alternative:

• Preheat oven to 375°F (190°C). Place rounds on parchment, brush with a little milk or oil, and bake 12–15 minutes until golden. Bake time varies with thickness — watch closely. Fill with cooled jam and dust with powdered sugar.

💡 Tips & Variations

• Healthy swaps:
  • Vegan: Use plant-based milk, vegan butter, and a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) or 2 chia eggs. Use oil for frying.
  • Gluten-free: Try a 1:1 gluten-free baking flour blend; texture will vary. Chill dough slightly to make cutting easier.
  • Lower-fat or lower-carb: Make baked doughnuts with almond flour/cream-cheese base or use an air fryer (air fry at 350°F / 175°C for ~6–8 min) — results are different but still tasty.
  • Higher-protein: Replace 1/3 cup flour with whey or pea protein powder and use Greek yogurt in place of some butter; expect denser texture.
• Flavor swaps: Fill with custard, chocolate ganache, lemon curd, or pastry cream. Add rum or orange liqueur to jam for a grown-up twist.
• Filling tips: Use thick jam to avoid runny filling. If jam is very thin, simmer for 2–3 minutes to reduce and thicken slightly, then cool before filling.
• Frying safety: Keep oil between 340–360°F; use a thermometer and don’t overcrowd. If doughnuts brown too quickly, lower the heat.
• Storage: Store at room temperature in an airtight container for 1–2 days. Refrigerate if filled with custard — up to 3 days. To reheat, warm in a 325°F oven for 5–7 minutes or air fryer 3–4 minutes. Freeze cooled, unfilled doughnuts for up to 1 month; thaw and reheat, then fill.
• Make-ahead: You can refrigerate the shaped rounds overnight (covered) and fry the next day — give them 20–30 minutes at room temp before frying.

🩺 Health & Lifestyle Tie-in (optional)
A homemade Berliner allows you to control ingredients — choose whole-grain flours, reduced sugar jams, or bake instead of fry to lower calories and saturated fat. Small changes like using less sugar or adding whole grains can help heart health and may reduce long-term healthcare costs. Plus, making treats at home can be cheaper than buys from bakeries, so your wallet benefits too.

SEO notes & keywords included
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❤️ Conclusion
There’s something wonderfully simple about frying up a batch of Berliner (Jam-Filled Doughnut) and sharing them hot from the pan — they turn ordinary mornings into little celebrations. If you make this recipe, let me know in the comments or tag me — I’d love to see your version and hear about what jam you used!