Classic Berliner Donuts Filled with Jam Recipe
Classic Berliner Donuts, light and fluffy yeast-raised doughnuts filled with sweet jam and dusted with powdered sugar. These Berliner-style donuts are fried to golden perfection and make a delightful treat perfect for breakfast or dessert.
- Prep Time: 25 minutes (plus 8 hours refrigeration)
- Cook Time: 30 minutes
- Total Time: 8 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: German
Ingredients
Dough
- 1 cup whole milk, warmed (about 105-110°F)
- 1/4 cup granulated sugar
- 1 tbsp dry active yeast
- 2 large eggs
- 1 stick unsalted butter, melted (113 grams)
- 1 tsp vanilla extract
- 4 cups all-purpose flour (500 grams)
- 1/2 tsp salt
Frying
- canola oil for frying
Filling and Topping
- 10 oz jam (your choice of flavor)
- 1/2 cup powdered sugar
Instructions
- Activate Yeast: Pour the warmed milk into the bowl of a stand mixer fitted with the dough hook attachment. Add the sugar and dry active yeast, stirring to combine. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: Add the two eggs, melted unsalted butter, and vanilla extract to the yeast mixture. Beat to combine. With the mixer running on low speed, slowly add the flour and salt. Continue mixing for 5 minutes to develop the dough’s gluten, ensuring it becomes smooth and elastic. Turn off the mixer and let the dough rest for 10 minutes.
- First Rise: Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Place the bowl in the refrigerator overnight or for at least 8 hours to allow a slow fermentation that enhances flavor and texture.
- Shape Donuts: After the dough has rested, turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness. Use a 3-inch circular cutter to cut out dough rounds for the donuts.
- Proof Donuts: Arrange the cut donuts on a baking sheet lined with parchment paper. Cover them with clean kitchen towels and let them rest at room temperature for 20-25 minutes. This allows the donuts to rise slightly before frying.
- Heat Oil and Fry: Heat canola oil in a deep fryer or heavy-bottomed pot to 340°F (171°C). Fry 2-3 donuts at a time, cooking for 2-3 minutes on each side until golden brown and puffed. Use a slotted spoon to remove the donuts and transfer them to a wire cooling rack to drain excess oil. Repeat until all donuts are fried.
- Fill and Finish: Fit a pastry bag with a medium tip and fill it with your choice of jam. Make a small hole in the side of each donut with a toothpick or knife. Pipe the jam into each donut. Finally, dust the filled donuts generously with powdered sugar before serving.
Notes
- Ensure milk is warmed, not hot, to avoid killing the yeast.
- Overnight refrigeration helps develop flavor but you can do a shorter proof if needed, though texture may suffer slightly.
- Maintain oil temperature around 340°F for even cooking without greasy donuts.
- Use a wire rack instead of paper towels to let excess oil drip off and keep donuts crisp.
- Choose a thick jam that won’t be too runny when filling.
