Berliners – Because Everybody Loves a Jelly Donut

A Berliner isn’t just any ordinary pastry. It’s a delightful ball of sweet, yeasty dough that’s been fried and filled to the brim with jam, cream, or custard. The creation is then given a glorious dusting of sugar before being devoured (devoured being the key word here).

Legend has it that Berliners hail from the bustling city of Berlin, Germany – the birthplace of this sweet sensation. In Germany, folks love to indulge in these delightful pastries during festive occasions like New Year’s Eve and Carnival. But let’s be real, you don’t need a special occasion to enjoy the heavenly goodness that is a Berliner.

In other parts of Europe and North America, Berliners go by other names like “jelly doughnuts” or “Bismarcks,” but we all know they’re the same delicious treats that we can’t resist.

The Berliner is the most famous incarnation of what most of us know as a jelly donut. Legend has it that during his visit to Berlin in 1963, American president John F. Kennedy proclaimed in a speech “Ich bin ein Berliner” – “I am a donut,” instead of “Ich bin Berliner” – “I am a citizen of Berlin.” News of Kennedy’s slip of the tongue spread like wild fire, turning the Berliner into one of the most recognizable pastries in the world. But since then, history has redeemed the late president, acknowledging that his statement wasn’t incorrect and that he indeed expressed what he intended even if with a heavy American accent.

Here’s how to make these delicious jelly donuts step by step:

Step 1: Activate the Yeast

Place lukewarm water in the bowl of an electric mixer, and sprinkle the yeast over it. Let it sit for 5 minutes until the yeast is activated.

Step 2: Combine the Ingredients

Add the flour, salt, buttermilk, eggs, sugar, butter, and vanilla extract to the bowl. Combine the ingredients in the electric mixer with the dough hook attachment on low speed for 1 minute. Then, beat on high speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.

Step 3: Let the Dough Rise

Transfer the dough to a large bowl that’s coated with non-stick spray. Cover the bowl with a plastic bag or plastic film, and let the dough rest for 2 hours or until it doubles in size.

Step 4: Prepare the Sugar-Cinnamon Mixture

While the dough is rising, combine the sugar and cinnamon in a small bowl and set it aside.

Step 5: Fill the Donuts

Fit a pastry bag with a narrow plain decorative tip, and fill it with your choice of jam or marmalade.

Step 6: Roll and Cut the Dough

When the dough is ready, roll it out on a floured surface until it’s 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cookie or biscuit cutter to cut out 12 rounds. Place the donuts on a cookie sheet lined with a linen napkin and dusted with flour.

Step 7: Fry the Donuts

Fill a large heavy-bottomed pot with frying oil, such as canola, sunflower, or peanut oil, about 3 inches deep. Heat the oil over medium heat until it reaches 350ºF on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF. Carefully drop the donuts one by one into the hot oil and fry until they’re golden brown. Flip them over and fry the other side. This should take about 4 minutes total. Remove the donuts from the oil with a slotted spoon and place them on a plate lined with paper towels.

Step 8: Coat the Donuts in Sugar

While the donuts are still warm, toss them in the prepared cinnamon-sugar mixture.

Step 9: Fill the Donuts with Jelly

Use the handle of a wooden spoon to poke a hole three-quarters of the way into the donut. Move it around to create a nice-size cavity for the jam. Insert the tip into the donut and fill it until it feels heavy. Repeat with the rest of the donuts.

Berliner Recipe – Because Everybody Loves a Jelly Donut

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

• Author: Roxana Jullapat
• Total Time: 44 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Tender donuts, fried to golden perfection and filled with your favorite jelly.
Easy to make, a guaranteed crowd-pleaser!

---

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 teaspoons dry active or instant yeast
• 3 cups (500 g) all-purpose flour
• 1 teaspoon (4 g) kosher salt
• 3/4 cups (175 ml) buttermilk
• 2 eggs
• 1/3 cup (75 g) granulated sugar
• 3 ounces (85 g) butter
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 cup (225 g) granulated sugar
• 1/2 teaspoon (1 g) ground cinnamon
• 1 cup (1/2 pint) jelly, jam or marmalade

---

Instructions

1. Place ½ cup (118 milliliters) lukewarm water in the bowl of an electric mixer, and rain the yeast over the water. Stir and set aside to activate for 5 minutes.
2. Add the remaining ingredients to the yeast mixture and combine in the electric mixer fitted with the dough hook attachment on very low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes.
3. Transfer the dough to a bowl lightly coated with non-stick spray; the bowl should be large enough to let the dough double in size. Cover the bowl loosely with a plastic bag or plastic film and let rest for 2 hours or until the dough doubles in volume.
4. While the dough is rising, combine sugar and cinnamon in a small mixing bowl and set aside. Fit a pastry bag with a narrow plain decorative tip and fill with jam or marmalade.
5. When the dough is ready, turn it onto a floured surface, and roll it out with a rolling pin until it’s ½ to ¾ inch thick. Cut out 12 rounds with a 3 1/2 –inch round cookie or biscuit cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the donuts on the prepared cookie sheet.
6. Fill a large heavy-bottomed pot with frying oil (such as canola, sunflower, or peanut) about 3 inches deep, and heat it over medium heat until the oil reaches 350ºF (177°C) on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF (177°C).
7. Working in batches, carefully drop the donuts one by one into the hot oil. Fry until the donuts are golden brown, then flip them over and fry the other side—this should take about 4 minutes total. Test for doneness by picking out a donut and cutting it in half to see if it’s cooked through. As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue until all donuts are fried. Let them sit until cool enough to handle.
8. While the donuts are warm, gently toss them in the prepared cinnamon sugar. Use the handle of a wooden spoon to poke a hole three-quarters of the way into the donut. Gently move it around to create a cavity for the jam. Insert the tip of the pastry bag into the donut and fill it until it feels heavy. Repeat with the remaining donuts.

Notes

• For perfectly round donuts, use a cookie cutter and ensure even dough thickness.
• To prevent sticking, generously flour your work surface and rolling pin when shaping the dough.
• Store leftover donuts in an airtight container at room temperature for up to 2 days; they are best enjoyed fresh.

• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Category: Dessert
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 1 donut
• Calories: 300
• Sugar: 25
• Sodium: 100
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 50

If You Liked This Recipe, You’ll Love These

• Apfel Kuchen: Traditional German Apple Cake
• Cajun Fried Shrimp Po’ Boy Fries
• Indian Lamb and Chickpea Fritters
• 10 Weird But Awesome Things to Deep Fry
• How to Make Panko Fried Scotch Eggs