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Berliner

By Groceree

Also known as Krapfen · Berliner Pfannkuchen

Soft, rich yeast doughnuts fried until golden with a pale ring around their middle, filled with raspberry or plum jam and rolled in sugar. Eaten across Germany at New Year and Carnival.

Last updated

Round sugared doughnuts with a pale band around the middle, one bitten to show red jam
Servings
Makes 12
Prep
40 min
Cook
20 min
Total
3 h 15 min

Ingredients

  • plain flour520 g
  • dried yeast7 g
  • caster sugar160 g
  • salt½ tsp
  • milk220 ml
  • eggs2
  • egg yolks1
  • butter60 g
  • lemons1
  • vegetable oil1½ l
  • raspberry jam250 g

Instructions

  1. 01

    Warm the until just lukewarm and soften the . Mix 500 g of the , the , 60 g of the , the and the finely grated zest of the , add the lukewarm , the , the and the softened , and knead for 10 minutes into a soft, silky dough.

  2. 02

    Cover and leave to rise for 1½ hours until doubled.

  3. 03

    Divide into 12, shape into tight balls, and set on baking paper squares dusted with the rest of the . Rise for 45 minutes until puffy.

  4. 04

    Heat the to 170°C in a deep pan, at least 5 cm deep and no more than half full. Lower the doughnuts in, top side down, using the paper, and cover the pan for 1 minute.

  5. 05

    Fry for 2 to 3 minutes a side until deep golden, leaving the pale band around the middle.

  6. 06

    Drain, roll in the rest of the while warm, then pipe the seedless into each through a hole in the side.

Notes

  • Keep the oil at 170°C — hotter browns them before the centre cooks.
  • Covering the pan for the first minute helps them puff and forms the pale ring.
  • Called Berliner in most of Germany, Krapfen in the south and Austria, and Pfannkuchen in Berlin itself.

Nutrition per serving

Calories
390 kcal
Protein
6 g
Carbs
59 g
Fat
14 g

Estimated from the ingredients.

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