Berliner: The Classic German Donut Recipe

Method4 steps · about 2 hr 5 min

1. 1

   Step 1: Combine 250 ml lukewarm milk and 7 g yeast and leave 5 minutes until bubbly; start again if it does not activate. Knead this mixture with 500 g flour, 4 room-temperature yolks, 80 g sugar, 60 g softened butter, 1 tsp vanilla and ⅛ tsp salt for 10 minutes on medium-low speed. Cover and leave in a warm spot for about 1 hour, until doubled.

   Proof dough · 60 minUses 250 milliliters milk (luke warm) · 500 g all-purpose flour for the dough · 7 grams active-dry yeast (1 small pouch) · 4 large egg yolks, at room temperature · 80 grams granulated sugar · 60 grams butter (room temperature) · 1 teaspoon pure vanilla extract · 1/8 teaspoon salt (a pinch)

2. 2

   Step 2: Divide the risen dough into 12 equal portions, weighing if desired. With flour-dusted hands, shape each into a ball. Cover with a clean towel and let rise for another 30 minutes.

   Rest dough balls · 30 minUses risen Berliner dough · Extra all-purpose flour as needed to dust hands when shaping

3. 3

   Step 3: Heat the 1 litre frying oil to 160°C /320°F in a suitable frying pot. Fry the dough balls in 3 batches of 4 so they can float freely. Cook each batch for about 2½ minutes on the first side, turn with a slotted spoon and fry about 2½ minutes more, until golden on both sides and cooked through. Each batch takes about 5 minutes. Lift out and drain; allow to cool enough to handle for filling.

   Fry each batch:turn halfway · 5 minUses twelve risen donut balls · 1 liter frying oil

4. 4

   Step 4: Transfer the 200 g smooth jam to a piping bag with a filling tip. Insert the tip from the side towards the centre and distribute the jam across the 12 donuts. Dust with powdered sugar and serve.

   Uses fried drained Berliner · 200 g smooth jam for filling · powdered sugar (for dusting your Berliner after frying)