• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Berliner (German Filled Doughnuts)

23 January, 2024 by Tara 15 Comments

  • Facebook
  • Threads
  • Bluesky
Jump to Recipe - Print Recipe

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

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Three Berliner (German Filled Doughnuts) on a white plate next to bowls of red jam and chocolate hazelnut spread.

A favorite during Karneval (Fasching, Fastnacht, Carnival, Mardi Gras) and New Year’s Eve, these rich and fluffy German doughnuts go by many names across Central Europe.

I know them as Berliner, but in Berlin and Brandenburg they are known as Pfannkuchen (which I know as thin pancakes)! Other names include Krapfen, Kräppel, Kreppel, and Fastnachtsküchle depending on the region.

Making the Dough

Two photo collage of ball of dough and circles cut out of dough.

If you have access to German flour, this dough can be made with Weizenmehl Type 405. For those in Northern Virginia, I’ve come across the flour at German Gourmet in Falls Church. Otherwise, use all-purpose flour.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

If the dough is too crumbly and just won’t come together after mixing everything together thoroughly, add some more milk a splash at a time. Give it some time to blend fully with the flour before adding more.

Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the bread to become dense.

I flavored the dough lightly with a teaspoon of lemon zest. This is optional, but adds a refreshing contrast to the jam filling. Other options include vanilla extract, vanilla sugar, or even a splash of rum.

In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

Same goes for the second rise before frying. Warmer kitchens may only need 30 minutes while cooler temperatures will need closer to an hour.

After rolling the prepared dough into a sheet about 3/4 inch (2 centimeters) thick, I cut out the individual doughnuts using a 3 inch (7.5 centimeter) circular cutter. Do not twist the cutter as you press down. Some recipes divide the dough into portions and roll into balls to form.

Frying the Berliner

Aerial view of three Berliner (German Filled Doughnuts) on a plate next to jam and white roses.

The most important part of cooking the Berliner is the temperature of the oil. Too low and the doughnuts won’t fry and will just soak in the oil. Too high and they will become too dark before the center has had a chance to cook.

Keep the temperature no higher than 340˚F (170˚C) and adjust as needed.

Once heated, fry the puffed doughnuts in batches. Do not crowd the pan. They need room to rise in the oil.

Place a lid (I recommend glass so you can keep an eye on the color) over the pan immediately after adding the doughnuts. This will help them puff and create a light ring around the center.

Once lightly golden (after about 2-3 minutes), remove the lid and fry uncovered on the other side until golden.

There are a couple of options for coating the doughnuts after frying. You can roll the freshly fried doughnuts in a bowl of granulated sugar (best right out of the oil) or wait until the doughnuts have cooled and coat in a layer of powdered sugar.

I sometimes do both, coat in the granulated sugar, then dust with powdered sugar after filling. Some swap the sugar for a sweet icing drizzled over the top.

Filling the Berliner

Three Berliner (German Filled Doughnuts) on a plate with one cut in half to show red jam center.

Allow the doughnuts to cool slightly before piping in the filling. To fill the doughnuts, I use a Bismark Metal Piping Tip– number 230.

The type of filling depends on the region and personal preference. My favorites are strawberry and red currant jam. The kids prefer a chocolate hazelnut spread. Raspberry jam, apricot, cherry, cream and Pflaumenmus (Plum Butter) are also popular.

As a joke, you may even find one filled with mustard.

Make sure the jam does not have any large pieces of fruit or they will get stuck in the tip.

These Berliner are best within a few hours of frying and assembling, but will keep for up to a day at room temperature in an airtight container. Refrigerate the doughnuts if they have a cream filling.

Looking for more Doughnut recipes?

Try my:

  • Star-Shaped Doughnuts
  • Spritzkuchen (German Crullers)
  • Bear Doughnuts
Three Berliner (German Filled Doughnuts) on a white plate with a vase of green leaves and white flowers in the background.

This recipe was originally posted in February 2013 and updated in January 2024.

Berliner (German Filled Doughnuts) Recipe

Three Berliner on a white plate next to bowls of Nutella, raspberry jam, and strawberry jam.
Print Pin
4.67 from 3 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.
Course Bread
Cuisine German
Keyword berliner, donut, doughnut, German, Germany, Karneval, Krapfen, Mardi Gras
Prep Time 30 minutes minutes
Cook Time 5 minutes minutes
Resting Time: 2 hours hours
Total Time 2 hours hours 35 minutes minutes
Servings 10 Doughnuts

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

  • 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.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.
  • Mix in the milk with frothy yeast, egg yolks, egg, and butter until a soft dough forms.
  • 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.
  • On a lightly floured surface, roll the dough into a sheet about 3/4 inch (2 centimeters) thick.
  • 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.
  • Place the doughnuts 2 inches (5 centimeters) apart, cover with a towel, and allow to rise at room temperature until puffy, 30-60 minutes.
  • Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
  • Once heated, gently add a few of the puffed doughnuts, taking care not to overcrowd. Immediately cover with a lid.
  • 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.
  • Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
  • 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.
  • Once the doughnuts have slightly cooled, fill a pastry bag with a Bismark piping tip with desired jam.
  • Pipe the jam into each doughnut, then top with powdered sugar.
  • Facebook
  • Threads
  • Bluesky

Filed Under: Bread, European

Previous Post: « Mochi Pizza and Cooking with the CrunchBros
Next Post: Café de Olla (Mexican Spiced Coffee) and ¡Buenos Días! »

Reader Interactions

Comments

  1. Dina

    13 February, 2013 at 9:30 pm

    i love jelly doughnuts. these look delish! great tradition.

    Reply
    • Tara

      13 February, 2013 at 9:40 pm

      Thanks!

      Reply
  2. linda

    23 February, 2015 at 8:18 pm

    I just started to make these berliners. I just hope they turn out. Its for a school project at school. I will reply after to tell you how they went thank you!!!

    Reply
  3. linda

    23 February, 2015 at 8:22 pm

    they look great it only takes a min!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  4. Acacia

    2 October, 2015 at 10:42 pm

    I made these for a school project & everyone loved them. They’re not too sweet & the dough is super tender. This is definitely one recipe to hang on to. Thanks for sharing!

    Reply
  5. Peter

    19 May, 2021 at 12:01 pm

    5 stars
    I was born and raised in Berlin and never heard anyone using the name “Berliner” for this item We were calling it “Pfann(e)kuchen” . Pfanne is the German word for pan.

    Reply
    • Tara

      19 May, 2021 at 2:36 pm

      Hi Peter! Yes, I mentioned in this post that they are called Pfannkuchen in Berlin 🙂 . I used Berliner in the title since I grew up calling Pfannkuchen the thin pancakes.

      Reply
      • Janis

        12 June, 2022 at 9:49 am

        I’m from °Germany Mannheim and we call them Berliner!! echt lecker

        Reply
  6. Chathuri Galagamamudali

    7 June, 2021 at 11:45 pm

    Hi. Can I make berliner with any dough nut dough.. asking coz it’s easier to work with a familiar dough. But I have no doubt the one that’s mentioned here is delicious too.

    Reply
    • Tara

      9 June, 2021 at 9:46 pm

      Hi Chathuri! I haven’t personally tried it, but let me know how it goes!

      Reply
  7. Elke Kraft

    17 October, 2021 at 7:58 am

    made these yesterday for my German friends. everyone loved them. Followed the recipe. they were so light and easy to make. Will definitely make them again. Thank you so much.

    Reply
  8. Marge

    22 December, 2021 at 3:52 am

    4 stars
    I am going to attempt to “Air Fry” my Berliners; I lived in Germany for 4 1/2 years and every Friday on my ride to work I would stop at the local bakery and pick up a couple of these delicacies to enjoy along the way.

    Reply
    • Tara

      22 December, 2021 at 8:33 am

      Hi Marge! Let me know how it goes! I don’t have an air fryer yet to try, but am interested in the results.

      Reply
      • Marge

        2 August, 2022 at 10:17 am

        5 stars
        I’ve made these Berliners a few times now in my air fryer, quick and easy without the oil mess. I lightly sprayed the dough with avocado oil before cooking and again when I flipped them over.
        I must say they are still better fried. There is a German baker who comes to the Saturday market and I occasionally buy a few from him in addition to the bread mice.

        Thanks for this recipe:)

        Reply
        • Tara

          3 August, 2022 at 9:44 pm

          Hi Marge! Thanks for the update! Glad to know it works. I still haven’t gotten an air fryer, but it is in my wishlist.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me .

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers
  • Facebook
  • Instagram
  • Pinterest

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers

Privacy Policy

Copyright © 2025 Tara's Multicultural Table on the Foodie Pro Theme