Oh my gosh, you guys, I just made some epic Berliner doughnuts from scratch and they turned out heavenly! Seriously, there’s nothing like biting into a warm, jam-filled cloud of awesomeness dusted with powdered sugar—total bliss.
I adore creating Berliner donuts. When I mix 500 grams of all-purpose flour, 7 grams of instant dry yeast, and 60 grams of granulated sugar, I don’t just love the precision.
It’s the delightful, well-behaved base that combines to form a serviceable dough. Warm milk and softened butter (not to mention 3 large egg yolks, which I beat in at the final mix) make this dough perfectly tender.
And I always use fruit jam as a filling.
Berliner Donut Recipe Ingredients
- All-purpose flour: Provides structure and texture; rich in carbohydrates.
- Instant dry yeast: Leavening agent; helps dough rise and become fluffy.
- Granulated sugar: Sweetens the dough; aids in fermentation by yeast.
- Milk: Adds moisture; contains protein and calcium for nutrition.
- Butter: Adds richness and flavor; contributes to a tender crumb.
- Eggs: Bind ingredients; provide protein and fat for richness.
- Vanilla extract: Enhances aroma and sweet flavor in the dough.
- Fruit jam: Sweet and fruity filling; supplies natural sugars.
- Powdered sugar: Decorative dusting; adds sweetness to the finish.
Berliner Donut Recipe Ingredient Quantities
- 500g all-purpose flour
- 7g instant dry yeast
- 60g granulated sugar
- 250ml warm milk
- 60g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Vegetable oil, for frying
- 200g fruit jam (such as raspberry or apricot), for filling
- Powdered sugar, for dusting
How to Make this Berliner Donut Recipe
1. In a big mixing bowl, blend the flour, yeast, and sugar. Blend these dry ingredients very well.
2. In a separate bowl, beat together the warm milk, until it is fully integrated with the softened butter, eggs, and vanilla extract.
3. Slowly incorporate the wet mixture into the dry components, blending until a tacky, cohesive mass materializes. Then, include the minuscule amount of sodium chloride that some may call a pinch. After adding the salt, continue to work the dough by hand or using a machine until it is truly smooth and by all rights should be called by its proper name—a soft, elastic dough.
4. Put the dough in a bowl that is greased lightly, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
5. After the dough has risen, deflate it by punching it down. Then roll the dough out to a thickness of about 1 cm (1/2 inch) on a floured surface.
6. Using a round cutter, cut out circles of dough and place them on a baking sheet lined with parchment paper, leaving space between each circle. Cover again and let rise for another 30 minutes.
7. In a deep fryer or large pot, heat vegetable oil to 180°C (350°F). Fry each dough circle carefully in the hot oil until they are golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on a plate lined with paper towels.
8. Let the donuts cool a little; then fill each one with fruit jam using a piping bag with a small nozzle.
9. Once every donut is filled, dust that donut with powdered sugar.
10. Serve the Berliner Doughnuts warm, and savor this delightful treat!
Berliner Donut Recipe Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Whisk or hand mixer
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Clean kitchen towel
7. Rolling pin
8. Floured surface (e.g., countertop or large cutting board)
9. Round cutter
10. Baking sheet
11. Parchment paper
12. Deep fryer or large pot
13. Kitchen thermometer
14. Slotted spoon
15. Plate lined with paper towels
16. Piping bag with small nozzle
17. Sifter or fine mesh sieve (for dusting powdered sugar)
FAQ
- Q: Can I use fresh yeast instead of instant dry yeast?A: Yes, 21g of fresh yeast is equal to 7g of instant dry yeast in terms of substitution. You can use it and prepare the same way it instructs with instant dry yeast. This involves dissolving the fresh yeast in warm milk (or water) before adding it to the flour. Yeast has an interesting property, too.
- Q: How can I ensure my dough rises properly?A: Ensure the milk is warm, not hot, and allow the dough to proof in a warm, draft-free space for about 1-2 hours until it is double in size.
- Q: Can I prepare the dough in advance?Yes, the dough may be prepared the evening before and allowed to rise slowly in the refrigerator. Let it come to room temperature before shaping and frying.
- Q: What is the ideal oil temperature for frying?Optimal frying results are achieved when the oil is heated to 170-180°C (340-355°F). At this temperature, the donuts cook evenly and develop a golden-brown exterior.
- Q: How can I tell if the donuts are cooked through?A: Both sides of the donuts should be golden brown and sound hollow when you tap them. They usually take 2-3 minutes to fry on each side.
- Q: What is the best way to fill the donuts with jam?A: Utilize a pastry bag that has a small round tip attached to it to fill the side of each donut with jam after frying and allowing them to cool slightly.
- Q: Can I use other fillings besides jam?A: Certainly! As alternative fillings, you can opt for custard, chocolate ganache, or Nutella.
Berliner Donut Recipe Substitutions and Variations
All-purpose flour can be replaced with bread flour to create a chewier texture.
Should instant dry yeast not be available, active dry yeast can stand in, but it must be activated first in warm milk with a pinch of sugar.
You can use the same amount of brown sugar instead of granulated sugar for a flavor that’s just a little bit richer.
Instead of unsalted butter, use coconut oil or margarine for a dairy-free version.
With a different filling, custard or Nutella can be used instead of fruit jam.
Pro Tips
1. Proof Your Yeast: Even though instant dry yeast doesn’t traditionally require proofing, it’s a good practice to dissolve it in a small amount of warm milk (just from the original 250ml) with a pinch of sugar and let it sit for 5–10 minutes. This ensures the yeast is active and gives your dough the best rise.
2. Temperature Matters: When incorporating the butter, make sure it’s thoroughly softened, but not melted. Mix it into the milk mixture only when it’s lukewarm. This helps in integrating the butter smoothly without making the dough greasy or causing the yeast to behave unpredictably due to temperature shock.
3. Check Dough Consistency: The dough should be slightly tacky but not sticky. If it’s sticking to your hands or the mixing surface, sprinkle a little extra flour as you knead. However, avoid adding too much flour, as this can result in tough donuts.
4. Oil Temperature Control: Use a thermometer to ensure the oil stays consistently at 180°C (350°F) when frying. If the oil is too hot, the donuts will brown too quickly and remain raw inside; too cool, and they’ll absorb excess oil, making them greasy.
5. Uniform Filling: For evenly filled donuts, use a piping bag with a long, narrow nozzle. Insert the nozzle gently into the side of each donut, and while slowly withdrawing it, apply gentle pressure to pump in the jam. This prevents the jam from all settling in one spot.
Berliner Donut Recipe
My favorite Berliner Donut Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Whisk or hand mixer
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Clean kitchen towel
7. Rolling pin
8. Floured surface (e.g., countertop or large cutting board)
9. Round cutter
10. Baking sheet
11. Parchment paper
12. Deep fryer or large pot
13. Kitchen thermometer
14. Slotted spoon
15. Plate lined with paper towels
16. Piping bag with small nozzle
17. Sifter or fine mesh sieve (for dusting powdered sugar)
Ingredients:
- 500g all-purpose flour
- 7g instant dry yeast
- 60g granulated sugar
- 250ml warm milk
- 60g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Vegetable oil, for frying
- 200g fruit jam (such as raspberry or apricot), for filling
- Powdered sugar, for dusting
Instructions:
1. In a big mixing bowl, blend the flour, yeast, and sugar. Blend these dry ingredients very well.
2. In a separate bowl, beat together the warm milk, until it is fully integrated with the softened butter, eggs, and vanilla extract.
3. Slowly incorporate the wet mixture into the dry components, blending until a tacky, cohesive mass materializes. Then, include the minuscule amount of sodium chloride that some may call a pinch. After adding the salt, continue to work the dough by hand or using a machine until it is truly smooth and by all rights should be called by its proper name—a soft, elastic dough.
4. Put the dough in a bowl that is greased lightly, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
5. After the dough has risen, deflate it by punching it down. Then roll the dough out to a thickness of about 1 cm (1/2 inch) on a floured surface.
6. Using a round cutter, cut out circles of dough and place them on a baking sheet lined with parchment paper, leaving space between each circle. Cover again and let rise for another 30 minutes.
7. In a deep fryer or large pot, heat vegetable oil to 180°C (350°F). Fry each dough circle carefully in the hot oil until they are golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on a plate lined with paper towels.
8. Let the donuts cool a little; then fill each one with fruit jam using a piping bag with a small nozzle.
9. Once every donut is filled, dust that donut with powdered sugar.
10. Serve the Berliner Doughnuts warm, and savor this delightful treat!
