Ingredients
- For the Dough:
- 4 cups all-purpose flour
- 1/3 cup sugar
- 2 1/4 tsp instant yeast
- 1 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- 3/4 cup milk (room temp, plus more as needed)
- 3 large egg yolks (room temp)
- 5 tbsp unsalted butter (softened at room temp)
- 1 tsp pure vanilla extract
- For the Filling and Coating:
- 1 cup raspberry jam (or jam/filling of choice)
- Granulated sugar (about 1 cup)
- Pinch of cinnamon
- Powdered sugar (about 1/2 cup)
- Oil for frying (neutral oil with a high smoke point, like avocado or canola)
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine flour, sugar, yeast, salt, and lemon zest. Stir to combine. Add the egg yolks, butter, vanilla extract, and milk. Using the dough hook, knead the dough for about 10 minutes, until it is smooth, soft, and no longer sticky. If necessary, add more milk or flour to achieve the right consistency.
- First rise: Form the dough into a ball and lightly spray the bowl with oil. Place the dough back into the bowl, cover loosely with plastic wrap, and let it rise in a warm place for 45–60 minutes, or until it has doubled in size.
- Shape the donuts: Once the dough has risen, punch it down. Divide the dough into uniform pieces (around 80 grams each for 15 donuts). Roll each piece into a ball and place them on a lined baking sheet with space between them. Cover with a clean towel or plastic wrap and let them rise for another 30–60 minutes, until they are puffy and nearly doubled in size.
- Fry the Berliner: Heat oil in a deep pan to 350°F (175°C), ensuring the oil is at least 2 inches deep. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, the donuts will burn before cooking through. Working in batches, carefully lower a few dough balls into the hot oil. Fry for about 2 minutes on each side until golden brown. Flip the donuts carefully to ensure even cooking. Once golden brown, remove them and place them on paper towels to drain.
- Fill the Berliner: Let the Berliner cool enough to handle. Fill a piping bag with the raspberry jam and fit it with a filling tip. Insert the tip into the side of each Berliner, along the white rim, and squeeze in some jam. Repeat for all the donuts.
- Coat the donuts: In a shallow bowl, mix the granulated sugar with a pinch of cinnamon. Roll each Berliner in the sugar mixture until well coated. Place them on a wire rack and dust with powdered sugar.
- Serve: Berliner donuts are best enjoyed while still slightly warm. They’re best eaten the same day but can be stored in an airtight container at room temperature for up to a couple of days.
Notes
- Storage: Store leftover Berliner in an airtight container at room temperature for up to 2-3 days.
- Reheating: Reheat in a warm oven (250°F) for about 5–7 minutes to bring back some warmth and softness.
- Variations:
- Fillings: Use any jam you prefer such as strawberry, apricot, or even custard for a different twist.
- Vegan Option: Replace the egg yolks with an egg substitute and use a plant-based milk and butter for a vegan-friendly version.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Berliner
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
