I just perfected a Berliner Donut Recipe with rum-kissed dough and rosehip jam that’s insanely fluffy, rolled in cinnamon sugar on the bottom and dusted with icing sugar so you’ll keep scrolling to see how scandalous they are.

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I’m obsessed with this Berliner Donut Recipe because it hits every weak spot in my pastry brain. I love that the dough ends up feather light and the punch of 1 tbsp dark rum wakes the whole thing up.

The rosehip jam filling is bright and floral, especially when you use 1 cup (300 g) rosehip jam, strained smooth. These aren’t frou-frou bakery toys, they’re real-deal German Donuts Recipe energy: cinnamon sugar bottom, icing sugar dusting, soft interior that oozes jam.

I’ll eat three. No shame.

Bring me more. I want one right now, in my face.

No waiting, no excuses.

Ingredients

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Flour: the soft backbone, gives chew and keeps the doughnut pillowy.
Milk: warms the yeast and makes the dough tender, it’s comforting.
Yeast: the little worker that makes dough rise and get airy.
Sugar: sweetens and feeds yeast, you’ll get golden, slightly caramel notes.
Eggs: add structure and richness, they make crumbs soft and sturdy.
Butter: keeps dough rich and tender, basically that buttery hug inside.
Salt: balances sweetness and tightens flavor, it’s quietly important.
Vanilla: brings warmth and roundness, a familiar bakery note.
Rum: adds depth and a grownup kiss, plus subtle warmth.
Lemon zest: brightens the dough, basically lifts the whole bite.
Rosehip jam: floral, tangy filling that bursts with real fruitiness.
Frying oil: gives crisp outside and golden color, you get that fry-smell.
Coating sugar: crunchy exterior sweetness, it sticks and looks tempting.
Cinnamon: cozy spice in the sugar, it’s homey and slightly spicy.
Icing sugar: soft dusting finish, adds pretty sweetness without weight.
Egg wash: gives a light sheen if you want that bakery look.

Ingredient Quantities

4 cups (500 g) all purpose flour, plus extra for dusting

2/3 cup (150 ml) whole milk, warm but not hot

2 1/4 tsp (7 g) active dry yeast (1 packet)

1/2 cup (100 g) granulated sugar

3 large eggs, room temperature

6 tbsp (85 g) unsalted butter, softened

1/2 tsp fine sea salt

1 tsp vanilla extract

1 tbsp dark rum (or rum flavoring), plus extra if you like it stronger

1 tsp lemon zest, finely grated (optional but gives lift)

1 cup (300 g) rosehip jam, strained if chunky for easy filling

Vegetable oil or sunflower oil for frying, about 6 cups (1.4 L) depending on pot size

1/2 cup (100 g) granulated sugar for coating

1 tsp ground cinnamon for the sugar coating

1 to 1 1/2 cups (120 to 180 g) icing sugar for dusting

1 small egg beaten with 1 tbsp water for a light egg wash, optional

How to Make this

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1. Warm the 2/3 cup (150 ml) milk until it is warm to the touch but not hot, sprinkle the 2 1/4 tsp (7 g) active dry yeast over it and a pinch of the 1/2 cup (100 g) granulated sugar, let sit 5 to 10 minutes until foamy. If it does not foam the yeast may be dead, toss it and try again.

2. In a large bowl whisk together 4 cups (500 g) all purpose flour, the remaining sugar, 1/2 tsp fine sea salt and 1 tsp lemon zest if using. Make a well, add the foamy yeast mixture, 3 room temperature eggs, 1 tbsp dark rum, 1 tsp vanilla extract and 6 tbsp (85 g) softened unsalted butter; mix until a shaggy dough forms.

3. Knead the dough on a lightly floured surface about 8 to 10 minutes until smooth and elastic. You can do this by hand or in a stand mixer with a dough hook for 5 to 7 minutes. The dough should be soft and slightly tacky but not sticky; add a little flour only if it’s sticking badly.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours. A neat trick is to warm your oven to 100 F then turn it off and stick the bowl inside to proof faster.

5. Punch down the dough and roll it out on a floured surface to about 1/2 inch (
1.2 cm) thick. Use a 2 1/2 to 3 inch round cutter to stamp out rounds, reroll scraps gently and repeat. Place the rounds on a floured baking sheet, cover and let rise again until puffy, about 30 to 40 minutes.

6. While the rounds proof, heat about 6 cups (
1.4 L) vegetable or sunflower oil in a heavy pot to 350 to 365 F (175 to 185 C). If you don’t have a thermometer stick the end of a wooden spoon in the oil; steady bubbling around the wood means it’s ready. Keep the oil at that temperature while frying.

7. Fry the doughnuts in batches, 1 or 2 at a time depending on pot size, about 45 to 60 seconds per side until golden brown. Don’t overcrowd the pot and adjust heat so they brown evenly. Use a slotted spoon to transfer to a tray lined with paper towels to drain.

8. While still warm, roll each doughnut bottom first in the coating made from 1/2 cup (100 g) granulated sugar mixed with 1 tsp ground cinnamon so the sugar sticks to the flat bottom. Let cool slightly.

9. Warm the 1 cup (300 g) strained rosehip jam a little to loosen it, then fill a piping bag or a large syringe with a small tip and insert into the side or bottom of each doughnut and squeeze in jam until you feel resistance. If you prefer a shinier top brush lightly with the optional egg wash (1 small beaten egg + 1 tbsp water) before frying or before dusting.

10. Finish by dusting the tops generously with 1 to 1 1/2 cups (120 to 180 g) icing sugar. If you want the rum flavor more pronounced add a few drops of rum or rum flavoring to the jam before filling. Eat same day for best fluffy result, they deflate a bit if stored too long.

Equipment Needed

1. Large mixing bowl for dough and proofing
2. Measuring cups and spoons plus a kitchen scale if you got one
3. Whisk and a rubber spatula (or wooden spoon if you prefer)
4. Stand mixer with dough hook or sturdy hands for kneading
5. Rolling pin and a 2 1/2 to 3 inch round cutter for stamping rounds
6. Heavy deep pot or Dutch oven for frying and a candy/instant read thermometer to watch oil temp
7. Slotted spoon or spider skimmer and tongs for flipping and draining
8. Baking sheet lined with parchment and paper towels to rest the doughnuts
9. Piping bag with a small tip or a large syringe for filling the jam

FAQ

Q: My yeast didn't foam, can I still use it? A: If the yeast didn't get foamy after 5 to 10 minutes in warm milk, it's likely dead, toss it and start with fresh yeast, using milk around 105 to 115°F so it's warm but not hot.

Q: The dough feels sticky, should I add more flour? A: A little tacky is normal for enriched dough, flour it lightly for shaping, but avoid adding too much or the dough will be dense, chill it 20 minutes if it's too hard to handle.

Q: What oil temperature is best for frying? A: Keep oil around 350°F, too cool and they soak up oil, too hot and the outside burns before the middle cooks, adjust heat so they brown in about 2 to 3 minutes per side.

Q: How do I get the jam inside without making a mess? A: Use a pastry bag fitted with a long plain tip or a thin filling syringe, poke into the side, inject slowly until you feel the dough give, about 1 to 2 tablespoons per doughnut is perfect.

Q: Can I make these ahead or freeze them? A: Yes, you can freeze filled doughnuts in an airtight container for up to 1 month, thaw at room temp and dust with icing sugar, for best texture eat within a day or two after thawing.

Q: How do I keep them from collapsing or getting soggy the next day? A: Let them cool on a rack so steam escapes, store in a loosely closed container at room temp, avoid refrigeration which makes them stale faster, if they soften reheat 6 to 8 minutes in a 300°F oven to refresh.

Best German Jelly Doughnut (Berliner) Ever Recipe Substitutions and Variations

Milk: swap warm whole milk for warm buttermilk or full fat yogurt thinned with a little water. Both give a tangy lift and make the dough a bit softer, but if you use yogurt, whisk it smooth first so the dough mixes easy.
Active dry yeast: you can use instant (rapid) yeast straight into the flour, reduce proofing time slightly. Or use fresh yeast, about 3 times the weight (so ~21 g fresh), crumble it into the warm milk to dissolve.
Unsalted butter: if you need a dairy free option, use a neutral oil like sunflower or light olive oil at about 80 to 85% of the butter weight (so ~6 to 6.5 tbsp). Margarine or vegan spread works too, just make sure it melts into the dough.
Rosehip jam: any smooth, firm jam works well, like raspberry, apricot, plum, or strawberry. If your jam is chunky, strain or blend it so it fills easily and doesn’t tear the dough when piping.

Pro Tips

1) Proofing: if your yeast doesn’t foam, throw it out and try again. Also, warm the milk to just above lukewarm; too hot will kill the yeast and too cool will slow everything down. I often microwave for 10 seconds then test with my finger, works every time.

2) Dough texture: aim for slightly tacky not sticky. Resist the urge to keep adding flour while kneading; add just a teaspoon at a time, otherwise the dough gets dense and your doughnuts will be heavy. If it feels too wet, let it rest 5 to 10 minutes then finish kneading.

3) Frying temperature: keep the oil steady around 350 to 365 F. If you don’t have a thermometer, test with a small scrap of dough first. If it browns too fast the inside will be raw, too slow and they absorb oil. Adjust the heat between batches, and don’t overcrowd the pot.

4) Filling and timing: warm the jam slightly so it flows into a piping bag without tearing the doughnut. Fill them while still a little warm but not piping hot, or the jam will run right through. Eat same day if you can, they’re best fresh.