Classic German Berliner Donuts with Raspberry Jam Filling Recipe
Classic German Berliner donuts are soft, fluffy, and pillowy fried dough balls filled with luscious raspberry jam and coated in a mix of cinnamon sugar and powdered sugar. This recipe uses a simple yeast dough enriched with egg yolks, butter, and lemon zest for a delicate flavor and texture. The dough is fried until golden, then filled and coated, making a perfect treat to enjoy fresh and warm.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Frying
- Cuisine: German
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon kosher salt
- 1 cup milk, room temperature (plus more as needed)
- 3 large egg yolks, room temperature
- 5 tablespoons unsalted butter, softened at room temp
- 1 teaspoon quality pure vanilla extract
Filling and Coating
- 1 cup raspberry jam (or jam/filling of choice)
- About 1 cup granulated sugar
- Pinch of cinnamon
- About 1/2 cup powdered sugar
- Oil for frying (neutral oil with high smoke point like avocado or canola)
Instructions
- Prepare the dough: In a stand mixer bowl, combine flour, sugar, instant yeast, kosher salt, and lemon zest. Add egg yolks, softened butter, vanilla extract, and room temperature milk. Knead with a dough hook for about 10 minutes until the dough is soft, supple, and no longer sticky. Adjust milk or flour if needed. Form into a ball, lightly oil the bowl, place the dough back, cover loosely, and let rise in a warm spot for 45 to 60 minutes until doubled in size.
- Shape the dough balls: Punch down the risen dough gently. Divide into approximately 15 equal pieces weighing about 80 grams each. Roll each piece into a smooth ball and place on a lined baking sheet spaced apart. Cover with a clean towel or loosely with plastic wrap. Let rise again for 30 to 60 minutes until nearly doubled and puffy for best texture.
- Heat the frying oil: Pour oil into a deep pan to a depth of at least 2 inches. Heat the oil to maintain a temperature between 350-365°F. Proper temperature ensures donuts cook through without absorbing excess oil or burning.
- Fry the Berliners: Carefully lower a few dough balls into the hot oil, making sure not to overcrowd. Fry each side for about 2 minutes until the donut's bottom is deep golden brown. Flip and cook the other side similarly. Avoid fully submerging the donuts in oil to maintain their characteristic white rim. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough balls.
- Fill the donuts: When cooled enough to handle, fit a piping bag with a filling tip and fill with raspberry jam. Insert the tip into the white rim of each Berliner and squeeze to fill. Ensure each donut is filled generously.
- Coat and finish: Mix granulated sugar with a pinch of cinnamon in a wide shallow bowl. Roll each jam-filled Berliner in the cinnamon sugar mixture until well coated. Place them on a wire rack and dust the tops generously with powdered sugar.
- Serve and store: Berliner donuts are best enjoyed slightly warm on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Maintaining proper oil temperature is crucial to avoid greasy or burnt donuts.
- Allow enough time for both dough rises for a light, airy texture.
- You can substitute raspberry jam with any favorite filling such as custard, strawberry, or lemon curd.
- Use a neutral oil with a high smoke point like avocado or canola for frying.
- Handle dough gently after rising to preserve air pockets for fluffiness.
- Rolling the donuts in cinnamon sugar adds a warm, flavorful touch that pairs beautifully with the sweet filling.
