Fluffy German Berliner Donuts Filled with Strawberry Jam

These fluffy homemade German Berliner donuts are filled with glossy strawberry jam and rolled in sugar while still warm. The dough comes together quickly with basic pantry staples—warm milk, butter, yeast, and flour—then fries up into golden pillows with a tender crumb.

Each bite delivers a burst of sweet jam against the soft, slightly chewy exterior. Perfect for a weekend breakfast or a festive donut Sunday, these Berliners are a delightful project that rewards with bakery-quality results.

Berliner donuts, also known as pfannkuchen in some regions, are a beloved German treat traditionally enjoyed at New Year's or Carnival. This recipe captures the classic: a yeast-leavened dough that's fried until deep golden, then immediately tossed in granulated sugar while hot, and finished with a generous injection of strawberry jam.

The contrast of the crisp sugar coating and the pillowy interior is irresistible. Making them at home is simpler than you might think—the dough requires just a short rise, and frying takes only minutes. These donuts are best served the same day, but they disappear fast.

Ingredients

Why this recipe works

The dough uses a straightforward ratio of flour, liquid, fat, and yeast, creating a soft, elastic crumb that puffs up beautifully in hot oil.

The butter adds richness and tenderness, while the egg provides structure, so the donuts hold their shape during frying without becoming dense. Kneading develops the gluten just enough to give a satisfying chew, while the warm proofing environment encourages a light, airy interior.

Frying at the right temperature—around 350°F (175°C)—is the key to that characteristic pale ring around the middle. The donuts cook quickly, developing a crisp golden crust while the center stays soft and moist.

Rolling them in sugar immediately after frying ensures the sugar adheres to the warm surface, creating a delicate, sweet crunch. Filling from the side keeps the jam neatly contained, so every bite includes a burst of fruity flavor.

Notes and substitutions

For the best flavor, use a good-quality strawberry jam with visible fruit pieces; smooth jam is easier to pipe but any variety works. If you prefer a less sweet donut, reduce the sugar coating slightly, but keep in mind that the sugar is a hallmark of the Berliner. The dough can be made with all-purpose flour; bread flour will yield a slightly chewier texture but may require a touch more liquid.

A deep, heavy pot like a Dutch oven is ideal for frying—it holds temperature well and minimizes splatter. Use a neutral oil with a high smoke point, such as vegetable or canola. If you don't have a piping bag, a sturdy plastic bag with a corner snipped off works just as well. For a twist, try filling with chocolate-hazelnut spread or vanilla custard instead of jam.

• all-purpose flour: bread flour can be used for a slightly chewier texture; reduce milk by 2 tablespoons.
• dry yeast: instant yeast can be substituted; use the same amount and skip proofing in milk—mix directly with flour.
• strawberry jam: raspberry, apricot, or plum jam work well; use a smooth jam without large fruit chunks for easy piping.
• vegetable oil: canola or sunflower oil are neutral options with high smoke points for frying.

Equipment

• Large mixing bowl
• Whisk
• Clean kitchen towel
• Rolling pin
• Round cutter (3-inch)
• Deep skillet or Dutch oven
• Slotted spoon
• Piping bag with round tip
• Wire rack