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    You Are Here: Home → Breakfast

    Berliner Donuts

    July 10, 2021 by Ryan Leave a Comment

    143 shares
    Jump to Recipe Print Recipe
    donuts filled with jam stacked on a plate
    berliner donut bitten in half and on top of other donuts
    3 berliner donuts stacked on top of each other

    This post may contain affiliate links. Please read my disclosure.

    These Berliner donuts are a German version of a sweet yeasted dough with no central hole fried in oil and filled with your favorite jelly and topped with some powdered sugar.

    berliner donut bitten in half and on top of other donuts

    I'm all about donuts - from chocolate frosted donuts to Oreo donuts to baked blueberry donuts.

    But is there much better than a light and fluffy donut stuffed with some jelly? No I didn't think so.

    So why are they called Berliner donuts? To be honest, I don't have a great reason other than jelly donuts originated in Germany and natives or Berlin are called Berliners.

    The first known recipe was found in the German cookbook, Kuchenmeisterei, back in 1532. Since then it has become one of the most popular donuts in the world.

    Yes you have your classic donut with the hole in the middle. But when you think of a donut with no hole, you think of a jelly donut. If you have never made yeast donuts, they are surprisingly easy. Just let the mixer do the work and let them rise overnight before cutting and frying. So if you want your to make your jelly donut, give these Berliner donuts a try!

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipes Notes
    • Other Donut Recipes
    • Berliner Donuts
    donuts filled with jam stacked on a plate

    Ingredient Notes

    • Milk - helps tenderize the dough and adds richness.
    • Sugar - you use just a little bit of granulated sugar in the dough and a sprinkle of powdered sugar on top of the donuts.
    • Dry active yeast - metabolizes sugars which releases carbon dioxide and alcohol, thus giving the dough its rise.
    • Unsalted butter - thins out the batter and adds flavor and necessary fat.
    • All-purpose flour - has the right gluten for the donuts
    • Jam - while they are called jelly donuts I prefer a good homemade jam like my low sugar strawberry jam.

    Ingredient Swaps

    Like any recipe you can mix up some of the ingredients. Some variations include:

    • While I like whole milk for these Berliner donuts, you can use skim or even almond milk if you prefer.
    • I'm a fan of granulated sugar in donuts, but light brown sugar or coconut sugar are good substitutes.
    • I always use dry active yeast, but you can use instant yeast and skip the blooming step.
    • While I like strawberry jam, you can use any jelly or any flavor - from raspberry to blueberry.

    Step-by-Step Photos

    process shots of blooming yeast and adding milk and melted butter

    Let the yeast, sugar and warm milk sit for 5 minutes in a bowl to bloom the yeast before adding the egg, butter and vanilla extract.

    berliner-donuts-process-shots-2

    Add the flour and salt and knead for 5 minutes to work the dough. It should be slightly sticky and just come away from the bowl. Transfer to a lightly oiled bowl and cover with plastic wrap. Place in the fridge overnight or for 8 hours.

    process shots of rolling out dough and cutting out donuts

    Roll out the donut dough on a lightly floured service to ½ inch thick. Cut with a 3 inch circular cutter and place on a parchment lined baking sheet. Cover with a kitchen towel and allow to rest for 25 minutes while you prepare the oil.

    process shots of frying dough and poking hole with toothpick

    Heat oil to 340°F and fry 2-3 donuts at a time for 2-3 minutes per side or until golden brown. Repeat with remaining donuts and poke a hole in the side with a toothpick or knife.

    process shots of filling with jam and topping with powdered sugar

    Pipe jam in the middle of each and top the Berliner donuts with some powdered sugar.

    FAQs

    Is It Doughnuts or Donuts?

    So I guess the real way to spell it is doughnuts but Dunkin’ Donuts popularized the spelling of donuts back in the 1950’s. For me, I go with donut.

    What is Best Temperature for Frying?

    The best temp is 340°F to 350°F. I like to get somewhere in the middle. Oil can be tough to gauge without a thermometer so having a candy thermometer is important.

    How Do I Cut Donuts Without a Donut Cutter?

    While a donut cutter makes things so much easier you can use a variety of tools throughout the house.

    A canning ring, a round cookie cutter or even a ramekin will work to cut the donuts.

    When are Donuts Done?

    Donuts are done when they're golden brown on both sides, which should take anywhere from 2 min to 3 minutes.

    How Long Will the Donuts Last?

    Leftover Berliner donuts are best fresh but you can store at room temperature for 1-2 days in an air-tight container.

    Pro Tips/Recipes Notes

    • The milk needs to be warm but not scolding to help activate the yeast. It should be around 105-110°F.
    • If you don't want the dough to rise overnight, you can use instant yeast and cover it, letting it sit at room temperature for 1 hour or until it doubles in size.
    • Use a candy thermometer to get the temperature of the oil to 340°F, which is best for frying. Speaking of frying, do not overcrowd the pot or the temperature will drop. The amount of oil really depends on how wide or tall your pot is. You want it to be about 2 inches deep.
    • Don't pour out the used oil in the sink. Let it cool and the pour into an empty container or save and reuse it.
    3 berliner donuts stacked on top of each other

    Other Donut Recipes

    • stacked almond butter donuts with mocha almond streusel
      Almond Butter Donuts with Mocha Almond Streusel
    • donut dipped in apple cider caramel on plate
      Baked Apple Cider Donuts
    • bite taken out of chocolate frosted donut stacked on two other donuts
      Baked Chocolate Frosted Donuts
    • Baked Pumpkin Donuts with Chocolate Glaze

    If you’ve tried this Berliner donuts recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    berliner donut bitten in half and on top of other donuts
    Print Recipe
    5 from 2 votes

    Berliner Donuts

    These Berliner donuts are a German version of a sweet yeasted dough with no central hole fried in oil and filled with your favorite jelly.
    Prep Time10 mins
    Cook Time5 mins
    Resting Time8 hrs
    Total Time8 hrs 15 mins
    Course: Breakfast
    Cuisine: German
    Servings: 12 donuts
    Calories: 308kcal
    Author: Ryan Beck

    Ingredients

    • 1 cup whole milk, warmed (about 105-110°F)
    • ¼ cup granulated sugar
    • 1 tablespoon dry active yeast
    • 2 large eggs
    • 1 stick unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 4 cups all-purpose flour (500 grams)
    • ½ teaspoon salt
    • canola oil for frying
    • 10 oz jam
    • ½ cup powdered sugar

    Instructions

    • Pour the warmed milk in the bowl of a stand mixer, fitted with the dough hook attachment. Add the sugar and yeast and stir to combine. Let sit for 5 minutes.
    • Add the egg, melted butter and vanilla extract and beat to combine. With the mixer running slowly, add the flour and salt and mix for 5 minutes to work the dough. Turn off the mixer and let sit for 10 minutes.
    • Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator overnight or for 8 hours.
    • Remove dough from the bowl and turn it out onto a lightly floured surface. Roll the dough out until it is only ½ inch thick. Cut with a 3 inch circular cutter.
    • Place the donuts on a baking sheet lined with parchment paper. Cover with kitchen towels and allow to rest for 20-25 minutes as you prepare the oil.
    • Heat oil to 340°F. Add 2-3 donuts at a time and cook for about 2-3 minutes per side. Use a slotted spoon to remove the donuts and place on a wired cooling rack. Repeat with the remaining donuts.
    • Fit a pastry bag with a medium tip and fill with jam. Use a toothpick or knife to poke a hole in the side of each donut. Pipe with jam and top with powdered sugar.

    Notes

    • The milk needs to be warm but not scolding to help activate the yeast. It should be around 105-110°F.
    • If you don't want the dough to rise overnight, you can use instant yeast and cover the dough, letting it sit at room temperature for 1 hour or until it doubles in size.
    • Use a candy thermometer to get the temperature of the oil to 340°F, which is best for frying. Speaking of frying, do not overcrowd the pot or the temperature will drop. The amount of oil really depends on how wide or tall your pot is. You want it to be about 2 inches deep.
    • Don't pour out the used oil in the sink. Let it cool and the pour into an empty container or save and reuse it.

    Nutrition

    Serving: 1donut | Calories: 308kcal | Carbohydrates: 53g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 12mg | Fiber: 1g | Sugar: 24g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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