Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (240 ml) whole milk, 105–110°F
- 2 1/4 tsp (7 g) active dry yeast
- 3 3/4 cups (450 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tsp (6 g) fine sea salt
- 2 large eggs, room temp
- 6 tbsp (85 g) unsalted butter, softened
- 1 1/2 tsp vanilla extract; 1 tsp lemon zest (optional)
- 2 qt (2 L) neutral oil for frying
- 1 to 1 1/4 cups (320–380 g) seedless raspberry or apricot jam
- 1 cup (200 g) granulated sugar OR 1 cup (120 g) powdered sugar for finishing
Do This
- 1. Bloom yeast: Stir yeast into warm milk with a pinch of sugar; stand 5–10 minutes until foamy.
- 2. Make dough: Mix flour, sugar, and salt. Add eggs, vanilla, lemon zest, and milk-yeast. Knead 8–10 minutes, then knead in butter until smooth and elastic.
- 3. First rise: Cover and let dough double in size, 60–90 minutes.
- 4. Shape: Divide into 12 (about 65–70 g each); shape tight balls. Flatten slightly; place on parchment squares.
- 5. Proof: Cover and rise until puffy, 45–60 minutes (75–80°F).
- 6. Fry: Heat oil to 340–350°F (170–175°C). Fry 2–3 minutes per side; cover the pot for the first minute for extra lift. Drain and roll warm in sugar or cool and dust with powdered sugar.
- 7. Fill: Loosen jam with 1–2 tsp warm water. Pipe 1–1 1/2 tbsp into each. Serve fresh.
Why You’ll Love This Recipe
- Soft, pillowy crumb with a delicate white “halo” ring just like a classic German bakery Berliner.
- Not-too-sweet dough balances perfectly with bright raspberry or apricot jam.
- Foolproof timing and temperatures for light, non-greasy frying at home.
- Make-ahead option and easy piping method for neat, generous filling.
Grocery List
- Produce: 1 lemon (for zest, optional)
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar (optional), fine sea salt, active dry yeast, vanilla extract, seedless raspberry or apricot jam, neutral frying oil (canola, sunflower, or peanut), pinch of sugar
Full Ingredients
For the Dough
- 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 3 3/4 cups (450 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tsp (6 g) fine sea salt
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1 tsp finely grated lemon zest (optional, traditional and lovely)
- Optional aroma: 1 tbsp dark rum (classic German touch)
For Frying
- 2 qt (2 L) neutral oil (canola, sunflower, or peanut)
For Filling & Finishing
- 1 to 1 1/4 cups (320–380 g) seedless raspberry or apricot jam
- 1–2 tsp warm water (to loosen jam, as needed)
- 1 cup (200 g) granulated sugar for rolling OR 1 cup (120 g) powdered sugar for dusting
Step-by-Step Instructions
Step 1: Activate the yeast
Warm the milk to 105–110°F (40–43°C). In a large mixing bowl, whisk in the yeast and a pinch of sugar. Let stand for 5–10 minutes, until the surface is foamy. If the mixture does not foam, the yeast may be inactive—start again with fresh yeast.
Step 2: Make a soft, enriched dough
Add the flour, granulated sugar, and salt to the bowl. Add eggs, vanilla, lemon zest, and rum (if using). Mix with a dough hook on low just until a shaggy dough forms, then increase to medium and knead 5 minutes. With the mixer running, add the softened butter a tablespoon at a time, allowing each addition to incorporate. Continue kneading 3–5 minutes more until the dough is smooth, elastic, and slightly tacky but not sticky. It should stretch thin without tearing (a light windowpane).
Step 3: First rise
Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free spot until doubled, 60–90 minutes. For extra flavor and flexible timing, you can refrigerate the dough at this point for 8–12 hours; bring to room temperature before proceeding.
Step 4: Portion and shape
Turn the dough onto a very lightly floured surface. Divide into 12 equal pieces (about 65–70 g each). Cup your hand and roll each piece into a tight, smooth ball. Place each ball on its own small square of parchment (this makes transferring to the oil easy) and gently flatten to about 2 1/2 inches wide to encourage an even white ring. Cover loosely with a towel.
Step 5: Proof until puffy
Let the dough rise until noticeably puffy and delicate, 45–60 minutes at about 75–80°F (24–27°C). When gently pressed with a fingertip, the indentation should slowly spring back but remain slightly visible. Avoid over-proofing, which can cause collapse in the oil.
Step 6: Fry to golden perfection
Heat 2 inches of oil in a wide, heavy pot to 340–350°F (170–175°C). Use a thermometer and adjust heat to maintain temperature. Working in batches of 3–4, slide the dough gently into the oil using the parchment squares; remove the parchment immediately with tongs. Cover the pot for the first 60 seconds to encourage lift, then uncover. Fry 2–3 minutes per side, turning once, until deep golden with a pale “halo” ring around the middle. Transfer to a wire rack to drain. While warm, roll in granulated sugar; if using powdered sugar, let them cool before dusting so it doesn’t melt.
Step 7: Fill and finish
Loosen the jam with 1–2 teaspoons warm water if thick, then spoon into a piping bag fitted with a Bismarck or small round tip. Poke a hole in the side seam of each Berliner and pipe 1–1 1/2 tablespoons jam until it just swells. Serve the same day for peak pillowy texture.
Pro Tips
- For the classic white ring, proof until very puffy and keep the oil at 340–350°F; covering the pot for the first minute boosts oven spring.
- Work on parchment squares so you can lower the dough gently without deflating or splashing.
- Weigh portions for even frying and filling; 65–70 g each yields neat, bakery-size Berliners.
- Use a digital thermometer for accurate oil temperature—too cool equals greasy doughnuts, too hot browns before the center cooks.
- For smooth piping, use seedless jam and warm it slightly; strain if needed for a clog-free tip.
Variations
- Bavarian Cream: Fill with thick vanilla pastry cream instead of jam; finish with powdered sugar.
- Apricot and Citrus: Use apricot jam perked up with 1 tsp lemon juice and a pinch of zest for a bright Austrian-style krapfen.
- Cinnamon Sugar: Roll warm Berliners in 1 cup (200 g) sugar mixed with 1 1/2 tsp cinnamon; fill with apple or plum jam.
Storage & Make-Ahead
Berliners are best the day they’re fried. Store filled leftovers at room temperature in a paper-lined container for up to 1 day. To refresh, warm in a 300°F (150°C) oven for 5–7 minutes. Make-ahead options: Refrigerate the dough after the first rise for 8–12 hours, then shape, proof, and fry. Or freeze shaped, unproofed rounds on a tray, then bag for up to 1 month—thaw in the fridge overnight, proof at room temperature, and fry. You can also fry plain Berliners, cool, freeze up to 1 month, then thaw and re-crisp at 325°F (165°C) for 8–10 minutes before filling.
Nutrition (per serving)
Approximate per filled Berliner: 360 calories; 13 g fat (5 g saturated); 54 g carbohydrates; 15 g sugars; 6 g protein; 220 mg sodium. Values will vary with frying oil absorption and filling choice.
