📝 About This Recipe
The Berliner is a legendary German pastry, a golden-brown cloud of yeasted dough fried to perfection and filled with luscious fruit preserves. Known as 'Krapfen' in the south and 'Berliner' in the north, these pillowy delights are a staple of Carnival season and New Year's Eve celebrations. Each bite offers a harmonious contrast between the delicate, sugar-dusted exterior and the vibrant, tart sweetness of the hidden jam center.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 250 ml Whole milk (lukewarm, approximately 100°F)
- 7 grams Active dry yeast (one standard packet)
- 60 grams Granulated sugar (for the dough)
- 80 grams Unsalted butter (softened at room temperature)
- 3 large Egg yolks (room temperature)
- 1 teaspoon Vanilla extract (high quality)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt (fine sea salt)
Frying and Filling
- 1 liter Neutral oil (canola, vegetable, or peanut oil for deep frying)
- 300 grams Raspberry or Plum jam (smooth, seedless variety preferred)
- 1/2 cup Powdered sugar (for dusting)
- 1/2 cup Granulated sugar (optional, for rolling)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk, active dry yeast, and one tablespoon of the sugar. Stir gently and let it sit for about 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, the remaining sugar, and salt. Create a well in the center.
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3
Pour the yeast mixture into the well, then add the egg yolks, softened butter, vanilla extract, and lemon zest. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-7 minutes in the mixer on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size.
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6
Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it out to a thickness of about 3/4 inch (2 cm).
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7
Use a round 3-inch (8 cm) cookie cutter to cut out circles. Place the dough rounds on a baking sheet lined with parchment paper and lightly dusted with flour.
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8
Cover the rounds with a clean kitchen towel and let them proof for another 30-45 minutes. They should look noticeably puffy and feel light.
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9
In a heavy-bottomed pot or deep fryer, heat the oil to exactly 340°F (170°C). Use a candy thermometer to monitor the temperature closely.
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10
Carefully lower 2 or 3 dough rounds into the hot oil using a slotted spoon. Do not overcrowd the pot. Fry for about 2-3 minutes per side until they are deep golden brown with a characteristic white ring around the center.
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11
Remove the Berliners with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
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12
While still warm, roll the Berliners in granulated sugar if desired, or wait for them to cool slightly before dusting with powdered sugar.
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13
Fit a piping bag with a long, thin Bismarck tip and fill it with the jam. Insert the tip into the side of each Berliner (through the white ring) and squeeze until you feel the pastry expand slightly.
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14
Finish with a final generous dusting of powdered sugar and serve immediately while fresh.
💡 Chef's Tips
Maintain a steady oil temperature of 340°F; if it's too hot, the outside burns while the inside stays raw. Always use room temperature eggs and butter to ensure a smooth, well-emulsified dough. If your jam is chunky, pulse it in a blender and strain it before filling to prevent the piping tip from clogging. For the most authentic look, look for that 'white ring'—this happens when the dough is properly proofed and light enough to float high in the oil. Don't skip the lemon zest; it provides a subtle brightness that cuts through the richness of the fried dough.
🍽️ Serving Suggestions
Serve warm with a steaming cup of freshly brewed German coffee or Earl Grey tea. Pair with a glass of chilled Riesling or sparkling Sekt for a festive celebration. Arrange on a tiered platter for a brunch spread alongside fresh berries. For a fun twist, offer a variety of fillings like vanilla custard or chocolate hazelnut spread. Traditionally enjoyed as a mid-afternoon 'Kaffee und Kuchen' treat.