Oma's Jelly Donut Recipe: Berliner Pfannkuchen or Krapfen

Method10 steps

1. 1

   Step 1: Mix the flour and instant yeast. Add the dough’s 1 tbsp vanilla sugar, granulated sugar, salt (1 pinch), rum or milk (3 tbsp) option, lemon zest, yolks and cooled melted butter (84 g). Gradually mix in the separate lukewarm milk (240 ml). Knead about 5 minutes with a dough hook or by hand until soft and elastic. Keep powdered sugar and optional 2 tbsp topping vanilla sugar for finishing.

   Uses 3 cups (390 grams) all-purpose flour · 2 teaspoons (7 grams) instant yeast · ⅓ cup (67 grams) granulated sugar · 1 tablespoon (13 grams) vanilla sugar · 1 pinch salt · 3 tbsp rum or milk · 1 tbsp (6 grams) lemon zest · 4 egg yolks

2. 2

   Step 2: Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size (about 1 hour).

   Dough First Rise · 60 minUses Complete kneaded donut dough

3. 3

   Step 3: Deflate by punching the risen dough. Roll dough out to ¼-inch thickness. Using a floured cookie cutter or glass (about 3-inch diameter), cut out 28 circles. Put a bit of jam or marmalade (About 1 cup) into the center of half the circles.

   Uses Doubled first-risen dough · Extra flour for counter, cutter and proofing surface · About 1 cup jam or marmalade for filling

4. 4

   Step 4: Brush edges of the jam-topped discs with water, cover each with a plain disc and press to seal. Set the fourteen filled donuts on a well-floured surface, cover and let double again, about 30 minutes.

   Donuts Second Rise · 30 minUses Twenty-eight cut dough discs; fourteen with jam · Water to brush and seal donut edges · Extra flour for counter, cutter and proofing surface

5. 5

   Step 5: Gently knead and roll the scraps, cut about twelve small donut holes, and set on a floured surface. Cover and allow them to double too, alongside the larger donuts.

   Uses Remaining dough scraps · Extra flour for counter, cutter and proofing surface

6. 6

   Step 6: Heat oil in fryer (or deep pan) to 360°F to 375°F (182°C to 190°C).

   Uses Canola oil or peanut oil for deep frying, as needed

7. 7

   Step 7: Fry a few large donuts at a time at 360–375°F (182–190°C), about 2–3 minutes per side until golden and cooked in the centre. Fry the smaller holes about 1–2 minutes per side. Start with one piece and check its centre; adjust heat/time if necessary before continuing. Do not crowd the pan.

   Fry Donuts · 3 minUses Second-risen fourteen filled donuts · Second-risen small donut holes · Frying oil at 182–190°C

8. 8

   Step 8: Remove the fried donuts with a slotted spoon and place them on paper towels to drain excess oil, then transfer to a wire rack to cool a bit.

   Uses Fried large donuts and small donut holes

9. 9

   Step 9: Combine the powdered sugar with optional 2 tbsp finishing vanilla sugar, if using. Sieve over the warm fried donuts and holes.

   Uses Drained warm donuts and donut holes · ½ cup (63 grams) powdered sugar, sifted · 2 tbsp vanilla sugar for finishing, optional

10. 10

    Step 10: Serve the jam-filled donuts and small donut holes warm if possible.

    Uses Sugar-dusted cooked donuts and holes