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Switzerland's top chef Silvano Braga's classic, golden Berliners dusted with icing sugar and cinnamon, with a glossy jam filling peeking out, served on a rustic plate.
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Muffins & Pastries

Classic Berliner – German Doughnut

This Classic Berliner – German Doughnut recipe features a sweet yeast dough, golden frying, and a rich raspberry jam filling. A perfect homemade delight. Soft, fluffy Berliners filled with raspberry jam and rolled in cinnamon sugar are a delightful treat perfect for any occasion.

Total Time
6 – 7 hours
Difficulty
Tricky
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Simple & Professional Tasty Recipes

Ingredients for 10 – 12 Servings

  • For the Sweet Dough:
    220ml whole milk, room temperature
    500g all-purpose flour (type 405)
    40g granulated sugar
    20g fresh yeast
    75g unsalted butter, room temperature
    7g salt
    1 vanilla pod (seeds scraped)
    Zest of ½ lemon
    4 egg yolks

    Additional Ingredients:
    Frying oil (1–1.5 liters)
    Raspberry jam
    Cinnamon sugar
    Icing sugar

    For Custard lovers:
    Custard Filling:
    2 egg yolks
    50g sugar
    30g cornstarch
    240ml milk
    15ml vanilla extract
    300ml cold heavy cream

Total Time

  • Preparation Time
    30 minutes
  • Cooking Time
    30 minutes
Method

  1. 1. Prepare the Sweet Yeast Dough:

    • Place all dough ingredients in a stand mixer bowl, starting with milk and finishing with the dry ingredients. Use a dough hook to knead on low speed until combined.
    • Increase to medium speed and knead for approximately 10 minutes until the dough is smooth, elastic, and no longer sticky. It should pass the “windowpane test.”
    • Shape the dough into a ball and return it to the bowl. Cover with a clean kitchen towel or proofing film, and let it rise for about 30 minutes at room temperature.

    2. Shape the Berliners:

    • Divide the dough into 60g portions. Roll each portion into a smooth ball.
    • Line a baking tray with a kitchen towel or proofing cloth. Place the dough balls on the tray, seam side down, leaving space between each one.
    • Cover the tray and let the dough rise at room temperature for 2–4 hours, or until doubled in size. Proofing time depends on the ambient temperature (shorter at warmer temperatures).

    3. Fry the Berliners:

    • Heat the oil in a large pot or deep fryer to 170–180°C.
    • Place the risen dough balls into the hot oil, seam side up, and fry for 2–3 minutes per side until golden brown.
    • Use wooden skewers or tongs to carefully flip the Berliners. Remove with a slotted spoon and drain on kitchen paper.

    4. Fill and Coat:

    • Fill a piping bag fitted with a 4–5mm round tip with raspberry jam. Inject 10–20g of jam into the pale ring of each Berliner.
    • Mix cinnamon and sugar together in a shallow dish. Roll the warm Berliners in the mixture and dust lightly with icing sugar.
    Pro Tips
    • Use the freshest yeast for a better rise.
    • To ensure even frying, fry only a few Berliners at a time.
    • Make sure the oil stays at the right temperature to avoid undercooking or burning.
    • Berliners should still be warm when rolling in cinnamon sugar for the best adhesion.

Notes

Calories per Serving:
Approximately 320 kcal per Berliner. Enjoy these heavenly Classic Berliners with their soft dough, rich filling, and sweet coating.

For the Custard Filling:

  1. In a saucepan, whisk together 2 egg yolks, 50g of sugar, 30g of cornstarch, 240ml of milk, and 15ml of vanilla extract.
  2. Cook over medium heat until thickened. Allow to cool.
  3. When the vanilla cream has completely cooled, strain it through a sieve to achieve a smooth consistency.
    Then gently fold in the whipped cream.
  4. In a separate bowl, whip 300ml of cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cooled custard.
Goes Great with

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