How to make Donuts (German Berliner) – The Sweet Temptation from Germany: A Comprehensive Guide to Crafting Fluffy, Filled Delights

ByTeasty Recipes
Homemade German Berliners Filled with Jam and Powdered Sugar

The German Berliner, a delightful pastry known by various names across Germany – Krapfen in the south, Pfannkuchen in parts of the north and east – is a sweet testament to the art of simple yet satisfying indulgence. These fluffy, deep-fried yeast dough rounds, traditionally filled with a vibrant fruit jam or jelly and dusted with a generous blanket of powdered sugar, hold a special place in German culinary tradition, particularly during the lively Karneval (Carnival) or Fasching season. However, their irresistible charm extends far beyond the festive period, making them a beloved treat year-round.

In this comprehensive guide, we will embark on a step-by-step journey to master the art of creating these iconic German “donuts” in your own kitchen. We’ll delve into the fascinating history and regional nuances surrounding this sweet temptation, provide a meticulously detailed recipe, explore a variety of delicious filling options, and share invaluable expert tips to ensure your homemade Berliners achieve that perfect balance of airy texture and delectable flavor. Get ready to experience the joy of biting into a warm, freshly made Berliner bursting with sweet goodness.

A Sweet Story: Tracing the Origins and Regional Identities of the Berliner

The history of the Berliner, like many beloved pastries, is shrouded in a bit of folklore. One popular legend attributes its invention to a Berlin baker in 1756 who, unable to serve in Frederick the Great’s army but wanting to contribute, was assigned to field baking. As ovens were unavailable, he supposedly fried dough over an open fire, resulting in the first “Berliner Pfannkuchen.” While this tale is charming, earlier mentions of similar fried dough pastries exist, suggesting a more gradual evolution.

What is undeniable is the regional diversity in the name of this treat. While in Berlin and much of northern and western Germany, they are known as “Berliner,” in southern Germany and Austria, the term “Krapfen” prevails. In parts of central and eastern Germany, particularly around Brandenburg and Saxony-Anhalt, they are often called “Pfannkuchen,” which can sometimes lead to confusion with the thinner, pancake-like Pfannkuchen enjoyed for breakfast. This linguistic variety underscores the pastry’s deep roots in different German regions.

Traditionally, Berliners were a celebratory food, often prepared for special occasions like Carnival, where they were sometimes filled with unexpected (and occasionally mischievous) fillings instead of jam. Today, they remain a quintessential part of Fasching festivities, alongside other fried treats like “Kreppel” and “Mutzenmandeln.”

Unlocking the Fluffiness: The Science Behind the Berliner Dough

The key to a truly exceptional Berliner lies in achieving a light, airy, and slightly pillowy dough. This requires a well-developed gluten structure, proper yeast activation, and careful handling during the frying process. The richness from eggs and butter (or oil) contributes to the tender crumb, while a touch of sugar provides food for the yeast and aids in browning.

The Essential Ingredients: Building Blocks of a Perfect Berliner

  • Flour: 500g (about 4 cups) all-purpose flour or bread flour (all-purpose is more traditional for a softer crumb)
  • Yeast: 21g fresh yeast or 7g (2 ¼ teaspoons) active dry yeast
  • Sugar: 60g (about ¼ cup) granulated sugar
  • Salt: 1 teaspoon fine sea salt
  • Milk: 250ml (about 1 cup) lukewarm milk (around 100-110°F or 38-43°C)
  • Eggs: 2 large eggs
  • Butter or Oil: 60g (about ¼ cup) unsalted butter, melted, or 4 tablespoons neutral vegetable oil
  • Lemon Zest: Zest of ½ lemon (optional, for added flavor)
  • Vanilla Extract: 1 teaspoon vanilla extract (optional, for added flavor)
  • Oil or Fat for Frying: Approximately 1 liter of neutral oil (like canola or sunflower oil) or traditional lard
  • Filling: Approximately 200-300g (about ¾ – 1 ¼ cups) of your preferred jam or jelly (e.g., raspberry, apricot, plum)
  • Powdered Sugar: For dusting

Crafting Fluffy German Berliners: A Step-by-Step Guide

  1. Activate the Yeast: In a small bowl, combine the lukewarm milk with 1 tablespoon of the sugar and the fresh yeast (or proof active dry yeast according to package instructions). Let it stand for 5-10 minutes until foamy.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, the remaining sugar, and the salt.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter or oil, lemon zest (if using), and vanilla extract (if using).
  4. Form the Dough: Pour the yeast mixture and the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
  5. Knead to Smoothness: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
  7. Shape the Dough: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to a thickness of about ½ inch (1.25 cm).
  8. Cut Out Rounds: Use a round cookie cutter (about 3 inches or 7-8 cm in diameter) to cut out circles of dough.
  9. Second Rise: Place the dough rounds on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with a clean kitchen towel and let them rise again in a warm place for about 30-45 minutes, or until they look puffy.
  10. Prepare for Frying: Heat the oil or fat in a deep pot or Dutch oven over medium heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature control.
  11. Fry the Berliners: Carefully place a few dough rounds at a time into the hot oil. Do not overcrowd the pot. Fry for about 2-3 minutes per side, until they are golden brown and have a light-colored ring around the middle (a “frying ring” or “Bund”).
  12. Drain Excess Oil: Use a slotted spoon or tongs to remove the fried Berliners and place them on a wire rack lined with paper towels to drain excess oil.
  13. Fill the Berliners: Once the Berliners are slightly cooled but still warm, prepare to fill them. Traditionally, this is done by injecting the jam or jelly into the side of the Berliner using a piping bag fitted with a long, thin nozzle. You can also make a small incision on the side with a knife and fill it with a spoon.
  14. Dust with Powdered Sugar: Generously dust the filled Berliners with powdered sugar before serving.

Delicious Filling Variations:

While traditional Berliners are filled with red fruit jam (like raspberry or plum), don’t be afraid to experiment with other delicious options:

  • Apricot Jam: A classic alternative with a slightly tangier flavor.
  • Strawberry Jam: A sweet and universally loved filling.
  • Cherry Jam: Adds a rich and deep fruitiness.
  • Vanilla Custard (Creme Patissiere): For a creamy and decadent filling.
  • Chocolate Cream or Nutella: A favorite for chocolate lovers.
  • Eggnog Cream (Eierlikör): A popular choice during the holiday season.

Expert Tips for Berliner Perfection:

  • Use Lukewarm Liquids: The milk for the yeast should be lukewarm to activate it properly. Too hot, and it will kill the yeast; too cold, and it won’t activate.
  • Don’t Over-Knead: While proper kneading is important for gluten development, over-kneading can result in tough Berliners. Knead until the dough is smooth and elastic.
  • Warm Place for Rising: Ensure a warm, draft-free environment for the dough to rise properly. This could be a slightly warmed oven (turned off!), a proofing drawer, or simply a warm spot in your kitchen.
  • Proper Oil Temperature: Maintaining the correct oil temperature is crucial for even cooking and preventing the Berliners from becoming greasy or burning. Use a thermometer.
  • Don’t Overcrowd the Pot: Frying too many Berliners at once will lower the oil temperature and result in uneven cooking and greasy pastries.
  • The Frying Ring: The light-colored ring around the middle of a perfectly fried Berliner is a sign of even cooking and a light texture.
  • Fill While Warm: Filling the Berliners while they are still slightly warm makes it easier for the jam to distribute evenly.
  • Dust Generously: A generous coating of powdered sugar is part of the Berliner’s charm.

Conclusion: Indulge in Homemade Berliner Bliss

Making German Berliners at home is a rewarding culinary adventure that yields incredibly delicious results. The combination of the fluffy, lightly sweet dough and the burst of fruity filling, all dusted with a snowy layer of powdered sugar, is simply irresistible. With this detailed guide and our expert tips, you’ll be well-equipped to create these iconic German treats that are perfect for celebrating special occasions or simply enjoying a sweet moment of indulgence. Guten Appetit!