German Berliner are yeast-raised, jam-filled donuts with a light, airy crumb and a golden, crisp exterior. Unlike American donuts, they are not ring-shaped—they are round, filled, and often dusted with powdered sugar or glazed. This recipe yields authentic, soft Berliner with a classic raspberry jam filling, perfect for New Year’s Eve or any celebration.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup (240 ml) whole milk, lukewarm (about 110°F / 43°C)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 4 tbsp (57 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp salt
- Vegetable oil, for deep frying (about 6 cups / 1.5 L)
- 1 cup (320 g) raspberry jam (seedless, if preferred)
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the lukewarm milk. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl or stand mixer with a dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, egg yolks, melted butter, and vanilla. Mix on low speed until combined, then increase to medium and knead for 8–10 minutes until the dough is smooth and elastic. It should be soft and slightly sticky.
- Cover the bowl with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
- Turn the dough out onto a lightly floured surface. Gently punch down and roll to 1/2-inch (1.25 cm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out circles. Re-roll scraps and cut again. You should get about 12 donuts.
- Place the cut dough rounds on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a towel and let rise for 30 minutes, until puffy.
- Meanwhile, heat oil in a deep heavy pot or Dutch oven to 350°F (175°C). Line a wire rack with paper towels.
- Carefully slide 3–4 donuts into the hot oil, not crowding. Fry for 2–3 minutes per side, until deep golden brown. Use a slotted spoon to turn them. The internal temperature of the donuts does not need to reach a specific USDA FSIS safe minimum because they are a yeast bread, not meat—just ensure they are golden and cooked through.
- Remove and drain on paper towels. Let cool slightly until easy to handle.
- Fill a piping bag fitted with a small round tip (or a sturdy plastic bag with a corner snipped) with raspberry jam. Insert the tip into the side of each donut and pipe about 1 tablespoon (15 ml) of jam into the center.
- Dust generously with powdered sugar and serve warm or at room temperature.
Tips
- Yeast freshness: If your yeast doesn’t foam in step 1, it’s inactive—start over with fresh yeast. The milk must be lukewarm, not hot, or it will kill the yeast.
- Frying temperature: Keep the oil at a steady 350°F (175°C). If it’s too low, the donuts absorb oil and become greasy; if too high, they brown too quickly and remain doughy inside. Use a deep-fry thermometer.
- Filling alternative: If you don’t have a piping tip, use a small knife to make a slit in the side and spoon in the jam. This is messier but works.
- Common mistake: Don’t skip the second rise—it’s essential for the light texture. Also, avoid overfilling; too much jam will burst out.
Serving Suggestions
Berliner are traditionally enjoyed as a snack with coffee or tea. For a festive touch, serve them on a platter dusted with powdered sugar. In Germany, they are especially popular on New Year’s Eve (Silvester) and Carnival. Pair with a glass of cold milk or a warm spiced tea.
Variations
- Filling flavors: Swap raspberry jam for apricot, strawberry, or plum jam. For a chocolate version, use chocolate-hazelnut spread.
- Glaze: Instead of powdered sugar, dip the tops in a simple glaze made from 1 cup (120 g) powdered sugar and 2–3 tablespoons (30–45 ml) milk, or brush with melted butter and roll in cinnamon sugar.
- Savory Berliner: Omit the sugar and vanilla, and fill with cheese or herbed cream cheese for a savory twist.
Storage and Reheating
Berliner are best eaten the day they are made, but they can be stored in an airtight container at room temperature for up to 1 day. Do not refrigerate, as they will dry out. To reheat, place in a 350°F (175°C) oven for 5–7 minutes until warm. They can also be frozen (without powdered sugar) for up to 1 month; thaw at room temperature and reheat as above.
Frequently Asked Questions
Why did my Berliner come out greasy? The oil was not hot enough. Use a thermometer and maintain 350°F (175°C). Also, don’t overcrowd the pot—this lowers the oil temperature.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise, covered, for up to 24 hours. Let it come to room temperature and proceed with shaping and second rise.
How do I know when the donuts are cooked through? They should be golden brown on both sides and feel light when lifted. If you’re unsure, break one open—the center should be fluffy, not doughy.
Can I bake them instead of frying? Yes, but they won’t be authentic. Bake at 375°F (190°C) for 12–15 minutes, until golden. They will be more like bread rolls than donuts.
What if I don’t have a stand mixer? You can knead by hand for 10–12 minutes until smooth and elastic. It’s a workout, but it works.
Is there a vegan version? Substitute the milk with almond milk, the eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and use vegan butter. The texture will be slightly denser but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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