Berliners are traditional German pastries that are essentially round, deep-fried doughnuts filled with jam or custard and typically dusted with powdered sugar. These soft, fluffy treats are particularly popular during festive seasons, especially New Year’s Eve and carnival celebrations like Fasching or Karneval.
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ teaspoon salt
- ¾ cup (180ml) warm milk (about 100°F or 38°C)
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but adds a lovely fragrance)
For the Filling:
- About ½ cup of your favorite jam or jelly (raspberry, strawberry, apricot, or plum are classic choices)
- Alternatively, use custard, Nutella, or a fruit curd for variety
For Frying:
- Neutral oil like vegetable, sunflower, or canola oil for deep-frying (you’ll need at least 4 cups depending on your pot)
For Coating:
- Powdered sugar for dusting
- Or granulated sugar for rolling (while Berliners are still warm)
Instructions
1. Activate the Yeast
In a small bowl or measuring cup, combine the warm milk with the yeast and a teaspoon of sugar. Let it sit for about 5 to 10 minutes until foamy. This step ensures the yeast is active and ready to leaven the dough.
2. Make the Dough
In a large mixing bowl, whisk together the flour, remaining sugar, salt, and lemon zest if using. Make a well in the center and pour in the yeast mixture, eggs, melted butter, and vanilla extract.
Using a wooden spoon, stand mixer with a dough hook, or your hands, mix everything until it comes together into a sticky dough. Knead for about 8–10 minutes, until the dough is soft, elastic, and no longer sticky. If it’s too wet, add a tablespoon of flour at a time; if too dry, a splash of milk.
Form the dough into a ball, place it in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for about 1 hour, or until it doubles in size.
3. Shape the Berliners
Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface to about ½ inch (1.25 cm) thick. Use a round cookie or biscuit cutter (around 3 inches or 7.5 cm wide) to cut out circles of dough.
Place the circles on a lightly floured tray or parchment-lined sheet, leaving space between them. Cover with a towel and let them rest again for 30 to 45 minutes. They should puff up slightly.
4. Fry the Doughnuts
Heat the oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy. Carefully place a few dough rounds into the hot oil at a time—don’t overcrowd the pot.
Fry for about 2–3 minutes per side, or until golden brown. Use a slotted spoon to flip them and remove them when done. Place them on a wire rack or paper towels to drain excess oil.
Tip: If your oil is too hot, the outside will brown too fast while the inside remains undercooked. Maintain the temperature steadily between 340–360°F.
5. Fill the Berliners
Once cool enough to handle but still slightly warm, use a piping bag fitted with a long nozzle to inject jam or filling into the center of each Berliner. Insert the tip from the side and squeeze gently.
6. Coat and Serve
Roll the warm Berliners in granulated sugar or sift powdered sugar over them generously. Enjoy while warm or at room temperature.
Storage and Tips
- Storage: Berliners are best enjoyed fresh but can be stored in an airtight container for 1–2 days. Reheat gently in the microwave if desired.
- Freezing: You can freeze unfried dough rounds for later. Let them thaw and rise before frying.
- Filling Tip: If the jam is too thick to pipe, stir in a little water or warm it slightly.