Berliners are classic German jelly-filled doughnuts that are deep-fried to golden perfection, light and fluffy inside, and generously dusted with powdered sugar. These delightful pastries are traditionally enjoyed during festive times like New Year’s Eve and Carnival, and they never fail to bring joy with their soft texture and sweet jam filling.
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
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup warm milk (110°F / 43°C)
3 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon rum (optional, traditional)
1/2 cup fruit jam or jelly (raspberry, strawberry, or plum)
Vegetable oil for frying
Powdered sugar, for dusting
Directions
I start by dissolving the yeast in warm milk with a pinch of sugar, letting it activate until frothy. While that’s working, I mix flour, sugar, and salt in a large bowl or stand mixer. Then, I add the yeast mixture along with butter, eggs, vanilla, and rum.
Once everything is combined, I knead the dough until it’s soft and elastic—about 8 to 10 minutes. I let the dough rise until doubled in size, which usually takes about an hour or so.
After the first rise, I punch down the dough and roll it out to about ½ inch thick, then cut it into rounds. These rounds go on a lined baking sheet for another rise, around 30 to 45 minutes.
When it’s time to fry, I heat oil to 350°F (175°C) and carefully fry each doughnut until golden—about 2 to 3 minutes per side. I drain them on paper towels and let them cool slightly before filling each with jam using a piping bag. A final dusting of powdered sugar finishes them off.
Servings and timing
Servings: 12 Berliners
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 30 minutes
Calories per Berliner: 260 kcal
Variations
I sometimes skip the rum if I’m serving these to kids, but it does add a nice depth.
For a citrusy twist, I add lemon zest to the dough.
I’ve also filled them with custard or Nutella instead of jam for a decadent treat.
A cinnamon-sugar coating instead of powdered sugar gives a warm, spiced finish.
Storage/Reheating
I store leftover Berliners in an airtight container at room temperature for up to 2 days. They taste best the day they’re made, but I reheat them gently in the microwave for about 10 seconds to revive the softness. I avoid refrigerating them, as it tends to dry them out. If I want to keep them longer, I freeze them (before filling) and fill them after thawing and warming.
FAQs
How do I know when the oil is at the right frying temperature?
I use a thermometer to ensure the oil is around 350°F (175°C). If I don’t have one, I drop a small piece of dough in—if it sizzles and floats, the oil’s ready.
Can I bake Berliners instead of frying?
While traditional Berliners are fried, I’ve tried baking them at 375°F (190°C) for about 12-15 minutes. They come out more like sweet rolls than doughnuts but still taste great.
What type of jam works best for filling?
I love using raspberry or strawberry jam for their vibrant color and tart-sweet flavor, but plum jam is a classic German option I often use for authenticity.
Why is there rum in the dough?
The rum adds flavor and also helps prevent the dough from absorbing too much oil during frying. I usually add it for tradition and taste.
Can I make the dough ahead of time?
Yes, I sometimes make the dough the night before and let it rise slowly in the fridge. In the morning, I let it come to room temperature before rolling and shaping.
Conclusion
Making Berliners at home is one of my favorite ways to celebrate holidays or special occasions. The process is a bit of a labor of love, but the reward—warm, fluffy doughnuts filled with jam—is absolutely worth it. Whether it’s for a festive table or a weekend indulgence, this traditional German recipe always brings smiles.
Recipe:
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Berliners – Classic German Jelly-Filled Doughnuts
- Total Time: 2 hours 30 minutes
- Yield: 12 Berliners
- Diet: Vegetarian
Description
Berliners are classic German jelly-filled doughnuts that are deep-fried until golden, with a fluffy interior and sweet jam center, dusted generously with powdered sugar. Traditionally enjoyed during festivities like New Year’s Eve and Carnival.
Ingredients
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup warm milk (110°F / 43°C)
3 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon rum (optional, traditional)
1/2 cup fruit jam or jelly (raspberry, strawberry, or plum)
Vegetable oil for frying
Powdered sugar, for dusting
Instructions
- Dissolve yeast in warm milk with a pinch of sugar. Let sit until frothy, about 5–10 minutes.
- In a large bowl, combine flour, sugar, and salt.
- Add the frothy yeast mixture, butter, eggs, vanilla extract, and rum (if using) to the dry ingredients.
- Knead the dough until smooth and elastic, about 8–10 minutes.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and roll it out to ½ inch thickness.
- Cut into rounds using a cookie cutter or glass and place them on a lined baking sheet.
- Let the dough rounds rise again for 30–45 minutes.
- Heat oil in a deep pot to 350°F (175°C).
- Fry the doughnuts in batches for 2–3 minutes per side, until golden brown.
- Drain on paper towels and let cool slightly.
- Fill each Berliner with jam using a piping bag fitted with a long nozzle.
- Dust with powdered sugar before serving.
Notes
Rum adds traditional flavor and helps reduce oil absorption but can be omitted.
Try lemon zest in the dough for a fresh twist.
Fill with custard or Nutella for variety.
Cinnamon-sugar can be used instead of powdered sugar for a warm, spiced finish.
Best enjoyed the same day but can be gently reheated in the microwave for 10 seconds.
To store longer, freeze unfilled Berliners and add jam after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 Berliner
- Calories: 260
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
