Servings
Font
Back
0 from 9 votes

Berliner (German Filled Doughnuts)

A recipe for Berliner (German Filled Doughnuts)! These fluffy, yeast-based doughnuts are fried until golden and filled with jam.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 10 Doughnuts
Course: Bread
Cuisine: German

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
  • 4 cups (500 grams) all-purpose flour or Weizenmehl Type 405
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 large egg
  • 4 tablespoons (56 grams) unsalted butter softened at room temperature
  • vegetable oil for deep-frying
  • 10 ounces (283 grams) jam raspberry, strawberry, plum, cherry, or apricot
  • powdered sugar or granulated sugar for dusting

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.
  3. Mix in the milk with frothy yeast, egg yolks, egg, and butter until a soft dough forms.
  4. Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
  5. On a lightly floured surface, roll the dough into a sheet about 3/4 inch (2 centimeters) thick.
  6. Cut out circles (do not twist) with a 3 inch (7.5 centimeter) circular cutter. Bring together the scraps of dough and repeat to get as many doughnuts as possible.
  7. Place the doughnuts 2 inches (5 centimeters) apart, cover with a towel, and allow to rise at room temperature until puffy, 30-60 minutes.
  8. Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
  9. Once heated, gently add a few of the puffed doughnuts, taking care not to overcrowd. Immediately cover with a lid.
  10. Fry until lightly golden on the bottom, about 2 minutes, then remove the lid and flip to fry uncovered until golden on the other side.
  11. Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
  12. If coating with granulated sugar, toss the doughnuts in a bowl of the sugar immediately after removing from the oil. If coating with powdered sugar, wait until after piping the doughnuts to coat.
  13. Once the doughnuts have slightly cooled, fill a pastry bag with a Bismark piping tip with desired jam.
  14. Pipe the jam into each doughnut, then top with powdered sugar.