Berliner

Berliner (German Jam Doughnuts)

Pillowy yeast doughnuts filled with red jam and rolled in sugar, a classic German treat especially popular on New Year's Eve.

Prep

30 min

Cook

15 min

Total

45 min

Serves

10

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain flour, plus extra for dusting
• •7 g (1 packet (¼ oz)) instant yeast, or 1 cube (40 g) fresh yeast
• •60 g (¼ cup) granulated sugar
• •1 tsp salt
• •250 ml (1 cup) whole milk, lukewarm
• •60 g (¼ cup) unsalted butter, melted and slightly cooled
• •2 whole eggs, room temperature, lightly beaten
• •1 tsp vanilla extract
• •1 whole lemon zest, from 1 unwaxed lemon
• •1 L (4 cups) neutral frying oil, sunflower or rapeseed; needs a depth of at least 5 cm / 2 in
• •300 g (10½ oz) red fruit jam, traditionally raspberry or strawberry, slightly warmed to thin
• •100 g (½ cup) granulated sugar, for the coating
• •50 g (½ cup) icing sugar, for dusting, or null

Steps

1. 1 In a large bowl (or stand mixer with dough hook), whisk together the flour, yeast, sugar and salt.
2. 2 In a separate jug, combine the lukewarm milk, melted butter, eggs, vanilla and lemon zest. Pour the wet mix into the dry and mix for 8–10 minutes by machine or 12–15 minutes by hand until the dough is smooth, soft and pulls cleanly from the bowl.
3. 3 Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth and leave to rise in a warm spot for 60–90 minutes, until roughly doubled in size.
4. 4 Tip the dough onto a lightly floured surface, gently deflate and roll out to 2 cm (about ¾ in) thick. Cut rounds with a 7 cm (2¾ in) cutter or glass. Re-roll scraps once and cut more rounds.
5. 5 Place the rounds on parchment-lined trays, cover lightly and prove for another 30–40 minutes until puffy.
6. 6 Heat the oil in a heavy pot to 170 °C (340 °F) - a small bread cube should turn golden in about 60 seconds. Line a tray with kitchen paper.
7. 7 Fry 3–4 doughnuts at a time: lower them top-side down and fry 90 seconds, flip and fry another 90 seconds. They are done when evenly deep golden and the internal temperature reads at least 90 °C (195 °F) on an instant-read thermometer inserted into the thickest part.
8. 8 Lift out, drain briefly on the kitchen paper, then toss warm doughnuts in the bowl of granulated sugar until well coated.
9. 9 Cool to handle-warm, then fill each Berliner: poke the tip of a wooden skewer or a piping nozzle through the side to create a pocket; pipe in about 1 Tbsp (15 g) of the warmed jam. Repeat for each doughnut.
10. 10 Dust generously with icing sugar before serving. Best eaten the same day, while still soft.