German Berliner

Delicious German Berliner doughnut filled with jam and powdered sugar.

German Berliner

This German Berliner is a soft, jam-filled doughnut that is sweet and light. For a full take on the classic recipe, you can read about the classic German Berliner for extra history and tips.

Why make this recipe

These doughnuts are easy to make at home and taste much better than store-bought ones. They are great for parties, breakfast, or a sweet snack. They also pair well with drinks like a fruit beer or a cold sour drink such as a Berliner Weisse twist.

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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup milk, warmed
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp salt
  • Vegetable oil for frying
  • Sweet jam (e.g., raspberry or apricot)
  • Powdered sugar for dusting

German Berliner

For another way to make jam-filled treats, check the jam-filled Berliner recipe for ideas.

Directions

  1. In a bowl, combine warmed milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, mix the flour and salt.
  3. Add the yeast mixture, eggs, and melted butter to the flour.
  4. Knead until smooth and elastic, about 5-7 minutes.
  5. Place in a greased bowl, cover, and let it rise until doubled, about 1 hour.
  6. Punch down the dough and roll it out to about 1/2 inch thick. Cut out circles and let them rise again for about 30 minutes.
  7. In a deep pot, heat vegetable oil to 350°F (175°C).
  8. Fry the doughnuts until golden brown, about 2-3 minutes per side.
  9. Drain on paper towels.
  10. Once cooled, fill with jam using a piping bag, and roll in powdered sugar.

Serving

Serve warm or at room temperature. These taste great with a cup of coffee or tea, and you can add small slices of classic German cheesecake for a fuller dessert table.

Storage

  • At room temperature: Store in an airtight container for up to 1 day.
  • In the fridge: Keep in a sealed container for 2-3 days (jam may make them softer).
  • To refresh: Warm briefly in the oven at low heat (300°F / 150°C) for 5-7 minutes.

Tips

  • Make sure the milk is warm, not hot, so the yeast stays alive.
  • Do not over-flour when rolling; too much flour makes the dough heavy.
  • Use a thermometer to keep oil at 350°F (175°C) for even frying.
  • If you do not have a piping bag, use a small spoon and cut a tiny hole in the side of the doughnut to push jam in.

Variations

  • Try different jams like apricot, strawberry, or plum.
  • Roll in cinnamon sugar instead of powdered sugar for a twist.
  • Fill with vanilla custard or chocolate for a different treat.
  • For more German sweets ideas, try the German crumb cake (Streuselkuchen) as a companion bake.

German Berliner

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount and mix it straight into the flour. You may skip the 5-10 minute proof step, but a short rest helps flavor.

Q: How do I fill the Berliners if I do not have a piping bag?
A: Use a small spoon or a zip-top bag with a tiny corner cut, or make a small hole with the tip of a knife and push jam in with a spoon handle.

Q: Can I bake these instead of frying?
A: You can bake them at 375°F (190°C) for about 12-15 minutes until golden, but texture will be different from fried Berliners.

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