📝 About This Recipe
A cornerstone of German baking, these 'Berliner' are pillowy-soft, yeast-raised doughnuts fried to golden perfection and filled with luscious fruit jam. Traditionally enjoyed during Carnival season and New Year's Eve, they are distinguished by their characteristic pale ring around the middle and a snowy coating of powdered sugar. Every bite offers a nostalgic journey to the heart of a classic German Konditorei, balancing a rich, brioche-like crumb with a burst of tart sweetness.
🥗 Ingredients
The Yeast Starter
- 200 ml Whole milk (lukewarm, approximately 35°C/95°F)
- 7 g Active dry yeast (or 21g fresh yeast)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 500 g All-purpose flour (Type 405 or 550, sifted)
- 60 g Granulated sugar
- 80 g Unsalted butter (very soft, at room temperature)
- 4 large Egg yolks (room temperature, for richness)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla extract (or the seeds of half a vanilla bean)
- 1 teaspoon Lemon zest (finely grated from an organic lemon)
- 1 tablespoon Rum (optional, helps prevent oil absorption)
Frying and Finishing
- 1 liter Neutral oil (Canola, sunflower, or vegetable oil for deep frying)
- 200 g Plum or Raspberry Jam (smooth, seedless variety (Hagebuttenmark is traditional))
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, remaining sugar, salt, and lemon zest.
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3
Add the yeast mixture, egg yolks, vanilla, rum, and softened butter to the dry ingredients.
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4
Knead the dough on low speed for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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5
Shape the dough into a smooth ball, place it in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes until doubled in size.
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6
Gently punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal portions (roughly 65-70g each).
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7
Roll each portion into a tight, smooth ball using the palm of your hand in a circular motion against the counter. This ensures a uniform shape and even rise.
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8
Place the balls on a parchment-lined baking sheet, leaving plenty of space between them. Flatten them very slightly with your hand, cover with a light towel, and let rise again for 30-45 minutes.
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9
Heat the oil in a large, heavy-bottomed pot or deep fryer to exactly 170°C (340°F). Use a thermometer to maintain this temperature consistently.
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10
Carefully place 3-4 dough balls into the hot oil (do not overcrowd). Cover the pot with a lid for the first 2 minutes; this steam helps create the signature white ring.
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11
Remove the lid, flip the Berliner using a slotted spoon, and fry the other side for another 2-3 minutes until deep golden brown.
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12
Remove with a slotted spoon and drain on a wire rack lined with paper towels. Let them cool for about 5-10 minutes before filling.
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13
Whisk the jam until smooth and transfer to a piping bag fitted with a small, long Bismarck tip.
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14
Insert the tip into the side of each doughnut (right through the white ring) and squeeze until you feel the Berliner expand slightly.
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15
Generously dust the warm Berliner with powdered sugar or roll them in granulated sugar while still slightly warm.
💡 Chef's Tips
Temperature is key: If the oil is too hot, the outside burns while the inside stays raw; if too cold, they become greasy. The 'White Ring' secret: Covering the pot for the first half of frying creates steam that lifts the dough, ensuring that middle section stays out of the oil. Always use room temperature eggs and butter to ensure the yeast remains active and the dough emulsifies perfectly. For the most authentic flavor, use 'Hagebuttenmark' (rosehip jam), which provides a unique tartness that cuts through the rich dough. Don't over-knead by hand; if the dough is too sticky, resist adding too much extra flour, as this makes the final pastry tough.
🍽️ Serving Suggestions
Serve fresh within a few hours of frying for the ultimate texture and flavor. Pair with a strong cup of German coffee (Filterkaffee) or a glass of cold milk. For a festive touch, serve alongside a glass of dry Sekt (German sparkling wine). Arrange on a tiered cake stand for a traditional afternoon 'Kaffee und Kuchen' gathering. In southern Germany, try filling some with vanilla custard or chocolate cream for variety.