Berliner Recipe - Because Everybody Loves a Jelly Donut
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
Tender donuts fried right before serving and filled with your favorite jelly, jam or marmalade.
For the donut dough:
  • 1 ½ teaspoons (6 grams) dry active or instant yeast
  • 3 cups (500 grams) all-purpose flour plus extra for dusting the work surface
  • 1 teaspoon (4 grams) kosher salt
  • ¾ cup (175 milliliters) buttermilk
  • 2 eggs
  • ⅓ cup (75 grams) granulated sugar plus extra for rolling the donuts
  • 3 ounces (85 grams) butter at room temperature
  • ½ teaspoon (2.5 milliliters) vanilla extract
For finishing the donuts:
  • 1 cup (225 grams) granulated sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • 1 cup (1/2 pint) jelly, jam or marmalade of your choice
  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 –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. Then fit a pastry bag with a narrow plain decorative tip and fill with the jam or marmalade of your choice.
  5. When the dough is ready, turn it onto a floured surface, and roll it down with a rolling pin until it’s ½ to ¾ inch thick. Cut out 12 rounds with a 3½ –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 on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF.
  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 and gauge if the donuts need more or less frying time, pick out a sacrificial donut and cutting it right in the middle 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 the process until all the donuts are fried. Let them sit until they’re cool enough to handle.
  8. While the donuts are warmish, gently toss them in the prepared cinnamon sugar. Then, 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 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.
Recipe by Honest Cooking at