Jelly Doughnuts
These classic jelly doughnuts are a true delight: golden brown outside and fluffy inside, filled with sweet strawberry jam and dusted with fine powdered sugar. A traditional pastry that‘s perfect with coffee or as a festive dessert.
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Introduction
Jelly doughnuts, affectionately known as "Berliner Pfannkuchen" in Germany, are more than just a pastry; they are a cherished piece of German culture and tradition, particularly popular during carnival season but delightful all year round. These sweet, round yeast doughnuts, golden-brown and traditionally filled with fruity jam, have sweetened cold winter afternoons and festive occasions for centuries. Their history dates back to the 16th century, where they were allegedly invented by a Berlin confectioner. Originally often fried in lard, today they are synonymous with coziness and sweet joy. Every bite into the soft, fluffy texture, followed by the sweet filling, evokes childhood memories and brings a smile to your face. They are the perfect accompaniment to a cup of coffee or tea and a typical German delicacy that you simply must love.
Ingredients
- 500g all-purpose flour
- 1 Würfel (42g) fresh yeast
- 80g sugar
- 3 egg yolks
- 200ml milk
- 60g butter
- 1 Prise salt
- 200g strawberry jam
- 1 Liter vegetable oil
- 50g powdered sugar
Instructions
- Warm the milk until lukewarm. Dissolve fresh yeast and 1 tbsp sugar in it and let it rest for 10 minutes until frothy. Sift the flour into a large bowl, make a well in the center.
- Pour the yeast milk into the well. Add egg yolks, remaining sugar, melted butter, and salt. Knead everything into a smooth, elastic dough.
- Cover the dough and let it rise in a warm place for about 30-45 minutes, until it has doubled in volume.
- Roll out the dough on a lightly floured surface, about 1.5 cm thick. Cut out circles with a round cutter (approx. 7-8 cm diameter). Place the cut dough pieces on a floured baking sheet.
- Cover the dough pieces again and let them rise for another 20-30 minutes until visibly larger and airier.
- Heat vegetable oil in a deep pot or fryer to 170-175°C. Fry the doughnuts in batches in the hot oil until golden brown and cooked through, turning once.
- Remove the fried doughnuts from the oil with a slotted spoon and drain them on paper towels.
- Fill a piping bag with a long, thin nozzle with strawberry jam. Pierce the cooled doughnuts from the side and fill them with jam.
- Arrange the filled doughnuts on a serving plate and generously dust with powdered sugar.
Nutrition
Tips & Variations
- Substitute strawberry jam with apricot or raspberry jam for a different flavor.
- Prepare the dough the day before and let it rise overnight in the refrigerator.
- Ensure the oil is at the correct temperature to avoid raw inside or greasy doughnuts.
- Serve Berliner traditionally with coffee or hot cocoa.
- For a vegan option, replace milk with plant-based milk, eggs with applesauce, and butter with margarine.
Frequently Asked Questions
- Can I substitute fresh yeast with dry yeast?
- Yes, you can substitute fresh yeast with dry yeast. Use about one-third of the amount of dry yeast, so approximately 14g for this recipe.
- Why aren't my jelly doughnuts fluffy?
- Make sure your yeast is fresh and that the dough has risen sufficiently in a warm place until it has doubled in volume.
- What is the best way to store jelly doughnuts?
- Store the doughnuts in an airtight container at room temperature. They are best fresh and should be consumed within 1-2 days.
- Can I bake the Berliner in the oven instead of frying them?
- Baking them in the oven is possible, but the texture will be different. They will be more like sweet buns rather than classic fried Berliner.