Fluffy, pillowy, and perfectly sweet, Berliners are iconic German donuts filled with fruity jam and dusted with powdered sugar. Traditionally served during festive seasons like New Year’s Eve and Karneval, these soft, fried treats are a delight any time of year. I like making them fresh at home because the texture is unbeatable—crispy outside, tender inside, and that burst of jam in the middle always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup milk, lukewarm
1/4 cup sugar
4 tablespoons unsalted butter, softened
2 large eggs
1 egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Oil for frying (vegetable or canola oil)
3/4 cup fruit jam or jelly (such as raspberry, strawberry, or plum)
Powdered sugar, for dusting
Directions
I start by dissolving the yeast in lukewarm milk with a bit of sugar. After 5–10 minutes, it should be nice and frothy.
In a large bowl, I combine the flour, remaining sugar, salt, and lemon zest.
I add the yeast mixture, softened butter, eggs, egg yolk, and vanilla to the dry ingredients, mixing until a soft dough forms.
Then I knead the dough for about 8–10 minutes by hand or with my stand mixer, until it becomes smooth and elastic.
I cover the bowl with a towel and let the dough rise in a warm spot for 1 to 1.5 hours, until it doubles in size.
Once risen, I punch down the dough and roll it out on a floured surface to about 1/2-inch thickness.
Using a 2.5 to 3-inch round cutter, I cut out circles and place them on a parchment-lined baking sheet.
After covering them lightly, I let the cutouts rise again for another 30–45 minutes.
I heat the oil to 340–350°F and fry a few donuts at a time for 2–3 minutes per side, until golden.
After draining them on paper towels and letting them cool slightly, I fill each donut with jam using a piping bag.
Finally, I dust them generously with powdered sugar and enjoy!
Servings and timing
This recipe makes 12 Berliners.
Prep time: 25 minutes
Cook time: 15 minutes
Rising time: 1 hour 45 minutes
Total time: About 2 hours 15 minutes
Calories: Approximately 270 kcal per donut
Variations
Alcohol-kissed: I sometimes add a splash of rum or brandy to the dough for a subtle warmth.
Chocolate lovers: Swap the jam for Nutella or chocolate cream for a more decadent twist.
Citrus glaze: Instead of powdered sugar, I drizzle a simple lemon glaze over the top.
Baked version: While not traditional, I’ve baked these at 350°F for 15–18 minutes for a lighter take (though the texture changes).
Spiced sugar dusting: I mix cinnamon with powdered sugar when I want a cozy, warm flavor.
Storage/Reheating
I find Berliners are best enjoyed fresh the day they’re made. However, I can store leftovers in an airtight container at room temperature for up to 2 days.
To reheat, I place them in a 300°F oven for about 5–7 minutes to revive some of that just-fried texture. I avoid microwaving them, as it tends to make them rubbery.
FAQs
What is the best jam to use for Berliners?
I like using raspberry or plum jam because their tartness balances the sweet donut perfectly, but any thick fruit preserve will work.
Can I make the dough ahead of time?
Yes, I’ve refrigerated the dough after the first rise and shaped them the next day. Just let them come to room temperature before frying.
Do I need a deep fryer?
Not at all—I use a heavy-bottomed pot and a thermometer to maintain the right oil temperature. It works just as well.
Why are my Berliners greasy?
If the oil is too cold, the dough absorbs too much oil. I always make sure the temperature stays between 340–350°F for best results.
Can I freeze Berliners?
I freeze the unfilled, fried donuts once they’ve cooled. Then I reheat them in the oven and fill them with jam just before serving.
Conclusion
Making Berliners at home might take a bit of time, but it’s absolutely worth it. I love how each bite combines airy dough, sweet jam, and a light dusting of powdered sugar. Whether I’m serving them during a holiday or just because I’m craving something special, they always disappear fast. If soft, jam-filled donuts are your thing, give this classic German treat a go—you’ll be glad you did.
Recipe:
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Berliner
- Total Time: 2 hours 15 minutes
- Yield: 12 Berliners
- Diet: Vegetarian
Description
Classic German jam-filled donuts, also known as Berliners, are soft, airy, and deep-fried to golden perfection. Filled with fruity jam and dusted with powdered sugar, they’re a festive treat traditionally enjoyed during holidays like New Year’s Eve and Karneval.
Ingredients
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup milk, lukewarm
1/4 cup sugar
4 tablespoons unsalted butter, softened
2 large eggs
1 egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Oil for frying (vegetable or canola oil)
3/4 cup fruit jam or jelly (raspberry, strawberry, or plum)
Powdered sugar, for dusting
Instructions
- Dissolve yeast in lukewarm milk with a pinch of the sugar. Let sit for 5–10 minutes until frothy.
- In a large bowl, combine flour, remaining sugar, salt, and lemon zest.
- Add the yeast mixture, butter, eggs, egg yolk, and vanilla. Mix until a soft dough forms.
- Knead the dough by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Punch down the dough and roll out to 1/2-inch thickness on a floured surface.
- Cut into 2.5–3 inch circles and place on a parchment-lined baking sheet.
- Cover lightly and let rise again for 30–45 minutes.
- Heat oil to 340–350°F (170–175°C). Fry donuts in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels and allow to cool slightly.
- Fill each donut with jam using a piping bag.
- Dust generously with powdered sugar before serving.
Notes
Best enjoyed fresh on the day they’re made.
Store in an airtight container for up to 2 days at room temperature.
Reheat in a 300°F oven for 5–7 minutes to restore texture.
Ensure oil stays between 340–350°F to avoid greasy donuts.
You can freeze unfilled, fried donuts and fill them after reheating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 Berliner
- Calories: 270
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
