German Jelly Donuts (Berliner)

You know the feeling, right? Maybe it’s carnival season, or maybe you’re just craving a sweet, pillowy pastry on a weekend morning but don’t want to make a run to the bakery. That’s exactly when these homemade jelly doughnuts (Berliner) are the perfect solution.

The silky-smooth yeast dough practically kneads itself in your Thermomix®, and frying them up in a pot on the stove is honestly so much easier than you might think.

It’s the ultimate way to bring a fresh bakery classic right into your own kitchen, completely fuss-free.

Why you’ll absolutely love this recipe:

• it’s a total classic the whole family will go crazy for
• made with a wonderfully fluffy yeast dough
• practically effortless to whip up thanks to your Thermomix®
• stuffed with your absolute favorite jam or jelly
• makes eight beautifully sized donuts
• perfect for a weekend brunch or afternoon coffee
• gorgeously golden brown and melt-in-your-mouth soft
• just ridiculously delicious

My pro tips for the perfect donuts

When you’re rolling the dough into balls, make sure you don’t use any extra flour on your counter. The dough actually needs that little bit of grip on the surface so you can cup your hand and shape it into a nice, tight ball.

Take your time heating up the frying oil slowly. This keeps the temperature nice and stable between 320°F and 340°F (160°C – 170°C), ensuring your donuts don’t get too dark too quickly.

Don’t have a kitchen thermometer? No worries! Just do the wooden spoon test. Dip the handle of a wooden spoon into the hot oil—if little bubbles immediately start forming around the wood, your oil is good to go.

When your dough balls are done rising, always drop them into the hot oil with the “pretty” side down first (the side that was facing up while they were rising). This is the secret to getting that perfect donut shape!

Can you make these jelly donuts ahead of time?

Of course, these homemade jelly donuts (or Berliner) taste absolute best freshly baked and cooled, when that yeast dough is still wonderfully fluffy. But if you have leftovers you want to save, just pop them into an airtight container once they’ve completely cooled. They’ll stay perfectly soft and delicious for the next day!

Fun Variations to Try

Switch up the filling: You can get totally creative with the filling here! If you aren’t a fan of jam, these donuts are absolutely incredible filled with a smooth vanilla custard or Nutella.

Sugared coating: If you prefer a crunchy sugar coating instead of powdered sugar, just roll the donuts in fine granulated sugar right after frying while they’re still slightly warm.

Here’s What You’ll Need

• 125 g milk
• ½ cube fresh yeast
• 30 g granulated sugar
• 250 g all-purpose flour
• 2 egg yolks (from medium eggs)
• 50 g softened butter or margarine
• 1 pinch of salt

You’ll also need:

• Frying oil (like sunflower or canola oil)
• A little extra flour for the baking sheet
• Your favorite jam or jelly for the filling
• Powdered sugar for dusting

How to Make Berliner Donuts

Instructions:

First up, add the milk, crumbled yeast, and sugar to your mixing bowl. Warm the mixture for 2 min. / 37 °C / speed 2.

Next, toss in the egg yolks, softened butter, flour, and a pinch of salt. Knead everything for 5 minutes on the Dough setting until you have a beautifully smooth dough.

Divide the dough into portions weighing about 2 ounces (60g) each—this will give you around 7 to 8 donuts. Now for the fun part: shaping the dough to create a smooth surface and build tension! Place a piece of dough on your counter (skip the extra flour here so the dough has some grip). Cup your hand over the dough like a little dome and move it in circular motions with gentle pressure. The dough should roll around under your hand. Use your pinky and thumb to gently tuck the dough under the ball as you go. Once the dough ball has a smooth, tight surface, it’s perfect.

Transfer your shaped dough balls to a well-floured board, cover them up, and let them rise in a warm spot for about 30 minutes.

After they’ve puffed up, gently press the balls down just a bit with a cutting board to flatten them slightly, and let them rest for another 15–20 minutes.

In the meantime, slowly heat your frying oil in a heavy-bottomed pot to 320°F (160°C), making sure it doesn’t go above 340°F (170°C).

Carefully drop the dough rounds into the hot oil in batches (about 3 to 4 at a time, depending on the size of your pot). Important: Place them top-side down first (the smooth side that was facing up while they were rising).

Fry them for 3 minutes with the lid on.

Carefully flip them using a slotted spoon or spider, and fry for another 3 minutes uncovered. Scoop the Berliners out and let them cool on a wire rack lined with paper towels.

Next, stir your jam in a small bowl until it’s nice and smooth, then transfer it to a piping bag fitted with a long, narrow filling tip. Poke a hole in the side of each Berliner right in the middle, and pipe in about a tablespoon (20g) of that sweet filling.

For the grand finale, give them a generous dusting of powdered sugar.

Enjoy!

Alright, now it’s your turn—have so much fun making and enjoying these!

You might also love this recipe: Jam Babka – Braided Sweet Bread

Best, Christoph

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