When a Donut Wears a Jelly Crown
Have you ever bitten into something so fluffy and sweet that you instantly grinned like a kid in a candy store? That’s exactly what happened to me the first time I tried a Berliner—Germany’s famous jelly-filled donut. Let me tell you, I was hooked faster than Pretzel (our Border Collie Lab Mix) can steal a fallen crumb off the kitchen floor!
I remember strolling through a bustling Christmas market in Berlin, my hands freezing but my heart warm with holiday cheer. The stall with Berliners lured me in with their sugary aroma. One bite of that pillowy dough and fruity jam filling, and I knew I had stumbled upon dessert perfection.
Now that I’m back home, I’ve perfected this Berliner recipe, bringing the taste of German pastry magic to my own kitchen. Brace yourself for a sweet adventure!
The Doughy Dream Team: Key Ingredients and Tweaks
Flour Power
- All-Purpose Flour: The foundation of a soft, tender donut.
- Substitute: Bread flour can be used for a chewier texture.
Yeast for the Feast
- Active Dry Yeast: Ensures a beautiful rise and airy crumb.
- Fresh Yeast: Works well too, just adjust quantities accordingly.
Sugar and Spice
- Granulated Sugar: Sweetens the dough and feeds the yeast.
- Lemon Zest and Vanilla: Add subtle depth of flavor to the dough.
The Fruity Filling
- Jelly or Jam: Classic raspberry or strawberry are popular.
- Variations: Apricot, plum, or even chocolate cream for a fun twist.
Technique Insights: From Proof to Puff
Knead to Know
- By Hand or Mixer: Knead until the dough is smooth and elastic.
- Windowpane Test: Stretch a small piece of dough; if it doesn’t tear, you’re good to go.
Shaping the Spheres
- Consistent Size: Use a cookie scoop or kitchen scale to ensure uniform donuts.
- Second Rise: Give them time to puff up before frying.
Frying Fundamentals
- Temperature Matters: Fry at about 350°F (175°C). Too hot, and they burn; too cool, and they absorb oil.
- Flip Carefully: Aim for that beautiful “white ring” around the middle, a hallmark of a perfect Berliner.
Berliner in German Culture
Berliner are a staple in German bakeries year-round, but they truly shine during holidays like Carnival (Fasching) and New Year’s Eve. There’s even a fun tradition: sometimes one Berliner is filled with mustard as a prank. Let’s just say it’s a surprise you don’t want to get, but it keeps the party lively!
These airy, jam-filled treats bring cheer to any occasion—no need for a special holiday to indulge. Serve them at brunch, pack them for a picnic, or enjoy as a midnight snack. Trust me, there’s never a wrong time for a Berliner.
Authentic Berliner (Jelly-Filled Donuts)
Equipment
- Stand Mixer (optional)
- Frying Thermometer
- Piping Bag
Ingredients
Dough
- 3 1/2 cups all-purpose flour plus extra for dusting
- 1 package active dry yeast 2 1/4 tsp
- 1/3 cup granulated sugar
- 3/4 cup milk warm about 100°F/38°C
- 3 large eggs room temperature
- 6 tbsp unsalted butter softened
- 1 tsp lemon zest
- 1/2 tsp salt
Filling and Finishing
- 1 cup jam raspberry, strawberry, or apricot
- Vegetable oil for frying
- 1/2 cup granulated sugar for rolling
Instructions
- Activate the Yeast: In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until frothy.1 package active dry yeast, 3/4 cup milk
- Make the Dough: In a large mixing bowl, combine flour, sugar, lemon zest, and salt. Add the yeast mixture, eggs, and softened butter. Knead until a smooth, elastic dough forms (about 8-10 minutes by hand or 5 minutes in a stand mixer).3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 3 large eggs, 1 tsp lemon zest, 1/2 tsp salt, 6 tbsp unsalted butter
- First Rise: Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Shape the Donuts: Punch down the dough and roll it out to about 1/2 inch (1.3 cm) thickness. Use a round cutter to cut out circles. Place them on a baking sheet lined with parchment. Cover and let rise another 30 minutes.
- Fry the Berliners: Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Drain on paper towels.Vegetable oil
- Fill and Sugar: Once cooled slightly, use a piping bag to inject jam into each donut. Roll in sugar to coat.1 cup jam, 1/2 cup granulated sugar
- Serve: Enjoy fresh for the best texture and flavor.
Notes
- Storage: Best enjoyed the same day. Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheating: Warm gently in the microwave for a few seconds to refresh.
- Variations: Try different fillings like Nutella, custard, or even lemon curd.
- Tip: If you don't have a piping bag, use a sturdy zip-top bag with the corner snipped off.
Nutrition
Time to Sink Your Teeth into a Berliner!
There you have it—a delightful Berliner recipe that will turn your kitchen into a German bakery (minus the lederhosen, unless you’re feeling festive). These jelly-filled wonders are perfect for parties, birthdays, or just because you deserve something sweet.
I can’t wait for you to try this recipe! When you do, please share your Berliner creations—extra kudos if you catch any adorable pets or family members sneaking bites. Tag @pretzelandme on Instagram so we can join in on the fun.
What’s Your Favorite Jelly Filling?
Are you a traditional raspberry fan, or do you dare to go apricot or chocolate? Share your flavor experiments in the comments below. Let’s spread the donut love far and wide!
Happy baking and even happier eating!
