Description
German Berliner are soft, fluffy, golden doughnuts filled with sweet fruit jam and finished with a delicate dusting of powdered sugar. These traditional German treats are perfect for breakfast, afternoon snacks, holidays, and parties. Make them at home for a delicious bakery-style dessert everyone will love.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 packet active dry yeast (2¼ teaspoons)
- ½ cup lukewarm milk
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 2 large eggs
For the Filling and Finishing
- ½ cup raspberry or apricot jam
- Powdered sugar, for dusting
- Vegetable oil or canola oil, for frying
Instructions
- Activate the Yeast: Combine the lukewarm milk and active dry yeast in a small bowl. Let it stand for 5–10 minutes until foamy.
- Prepare the Dough: In a large bowl, mix the flour, sugar, and salt. Add the softened butter, eggs, and yeast mixture. Mix until a dough forms.
- Knead: Knead the dough for about 10 minutes until smooth, soft, and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for approximately 1 hour, or until doubled in size.
- Shape the Doughnuts: Roll the dough out on a lightly floured surface to about ½-inch thickness. Cut into rounds using a 3-inch cutter.
- Second Rise: Arrange the rounds on a parchment-lined baking sheet, cover loosely, and let rise for about 30 minutes until puffy.
- Heat the Oil: Heat the oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain a steady temperature.
- Fry the Berliners: Fry a few doughnuts at a time for 2–3 minutes per side until golden brown and cooked through. Avoid overcrowding the pot.
- Drain and Cool: Transfer the doughnuts to a paper-towel-lined plate or wire rack and allow them to cool until safe to handle.
- Fill with Jam: Spoon raspberry or apricot jam into a piping bag fitted with a filling tip. Insert the tip into the side of each doughnut and pipe in the jam.
- Dust and Serve: Generously dust the filled Berliners with powdered sugar and serve fresh.
Notes
- Serve fresh: Berliners taste best on the day they are fried, when the outside is delicate and the inside is soft and fluffy.
- Filling options: Raspberry and apricot jam are traditional choices, but strawberry, cherry, and mixed-berry preserves also work beautifully.
- Perfect frying temperature: Keep the oil around 350°F (175°C). Oil that is too hot can brown the outside before the centers cook, while cooler oil may make the doughnuts greasy.
- Room-temperature storage: Store cooled Berliners in an airtight container in a cool place for up to 1 day. Because they contain fruit filling, refrigerate them if they will be kept longer or if the filling requires refrigeration.
- Refrigeration: Store jam-filled doughnuts in a covered container in the refrigerator for up to 3 days, although their texture is best on the first day.
- Freezing: Freeze unfilled, cooled doughnuts in an airtight freezer-safe container for up to 2 months for best quality. Thaw and warm gently before filling and dusting.
- Make-ahead tip: Prepare the dough the night before and let it rise slowly in the refrigerator. Bring it toward room temperature before shaping, then allow enough time for the second rise.
- Avoid excess oil: Drain the doughnuts on a wire rack or paper towels and let excess oil drip away before filling.