Soft, fluffy and golden German Berliner filled with sweet strawberry or raspberry jam and finished with a generous dusting of powdered sugar. Perfect for breakfast, tea time, or a special treat! 
Prep Time
25 minutes + rising time
Cook Time
20 minutes
Servings
10–12 Berliners
Ingredients
For the Dough
- 3½ cups (440 g) all-purpose flour
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- ¾ cup (180 ml) warm milk
- 2 large eggs
- 4 tbsp (55 g) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp lemon zest, optional
For Filling & Coating
- ¾–1 cup strawberry or raspberry jam
- Powdered sugar, for dusting
- Vegetable oil, for deep frying
Instructions
1. Make the Dough
In a large bowl, combine warm milk, yeast and sugar. Let it sit for 5–10 minutes until slightly foamy.
Add the eggs, vanilla and softened butter. Mix well.
Gradually add the flour and salt. Knead for 8–10 minutes, until the dough becomes smooth, soft and slightly elastic.
2. First Rise
Place the dough in a lightly greased bowl and cover it.
Let it rise in a warm place for about 1–1½ hours, or until doubled in size.
3. Shape the Berliners
Transfer the dough to a lightly floured surface and gently deflate it.
Divide into 10–12 equal pieces and shape each piece into a smooth ball.
Place them on a parchment-lined tray, leaving space between each one.
Cover loosely and let them rise again for 30–45 minutes, until puffy.
4. Fry
Heat vegetable oil in a deep pan to approximately 170–175°C (340–350°F).
Carefully place the doughnuts into the hot oil, frying a few at a time.
Fry for about 2–3 minutes per side, turning carefully, until evenly golden brown.
Remove and place on paper towels to drain excess oil.
5. Fill With Jam
Allow the Berliners to cool slightly.
Put strawberry or raspberry jam into a piping bag fitted with a long filling nozzle.
Make a small hole in the side of each Berliner and pipe in the jam until nicely filled.
6. Finish
Generously dust the warm Berliners with powdered sugar.
Serve fresh and enjoy! 
Tips for Perfect Berliners
Keep the oil temperature steady; oil that is too hot will brown the outside while leaving the center undercooked.
Don’t overcrowd the pan.
Let the dough rise properly for light and fluffy Berliners.
Use thick jam so it stays inside the doughnut.
For the classic German look, powdered sugar is all you need on top.
Soft, fluffy, jam-filled and absolutely delicious! 