Fluffy German Berliner Donuts Filled with Strawberry Jam Step-by-step instructions

Before you start

Before starting, measure all ingredients and let the butter and egg come to room temperature. Warm the milk to about 110°F (43°C) to activate the yeast. Set up a frying station with a deep skillet or Dutch oven, a thermometer, a slotted spoon, and a wire rack lined with paper towels.

Have the sugar coating ready in a wide bowl, and fit a piping bag with a round tip for the jam filling. Clear a warm, draft-free spot for the dough to rise.

Instructions

Dough and First Rise

1. 1Make the Dough
   In a large bowl, whisk together warm milk, granulated sugar, egg, softened butter, and dry yeast. Let sit for 5 minutes until the yeast is foamy. Add the flour and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
   Look for The dough should be soft, slightly tacky but not sticky, and smooth after kneading.
   Tip Warm the milk to about 110°F (43°C) to activate the yeast without killing it.
2. 2Shape the Donuts
   Punch down the risen dough and roll it out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch round cutter to stamp out circles. Re-roll scraps and cut again. Place the rounds on a baking sheet lined with parchment paper, cover loosely with a towel, and let rise for 20-30 minutes until puffy.
   Look for The rounds should be light and puffy, almost doubled in thickness.
   Tip Use a sharp cutter and press straight down—twisting can seal the edges and prevent rising.

After kneading, the dough should be smooth, soft, and slightly tacky but not sticky. It should feel elastic when pulled. After the rise, it should have doubled in volume, and when you press a finger into it, the indentation should remain. The dough should smell pleasantly yeasty and look airy. If it hasn't risen, check that your yeast is active and the environment is warm enough.

Frying and Coating

3. 3Fry the Donuts
   Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully slide 2-3 donuts into the hot oil, being careful not to overcrowd. Fry for 1-2 minutes per side until golden brown and a pale ring remains around the middle. Use a slotted spoon to transfer to a wire rack set over paper towels.
   Look for The donuts should be deep golden brown on both sides with a lighter band around the center.
   Tip Keep the oil at a steady 350°F (175°C) using a thermometer; adjust heat as needed between batches.
4. 4Roll in Sugar
   While the donuts are still warm, roll each one in a bowl of granulated sugar until fully coated. Shake off any excess and return to the wire rack. Work quickly so the sugar sticks to the warm surface.
   Look for The sugar should adhere evenly and create a sparkling, sweet crust.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Roll the donuts immediately after frying while they are still hot—this helps the sugar stick.

As the donuts fry, they should puff up and turn golden brown on the bottom within 1-2 minutes. The pale ring around the middle will become visible as they cook. The oil should sizzle gently around the donuts. After rolling in sugar, the coating should be even and sparkly. The donuts should feel light and crisp on the outside, with a soft interior when gently squeezed.

Filling and Finishing

5. 5Fill with Jam
   Fit a piping bag with a round tip and fill with strawberry jam. Insert the tip into the side of each donut and gently squeeze to fill. The donut should feel heavier and slightly bulge. Repeat with all donuts.
   Look for A small amount of jam may peek out at the hole—that's fine.
   Tip Use a sturdy piping bag to avoid bursting; fill gently until the donut feels heavy.
6. 6Dust and Serve
   Dust the filled donuts with confectioners' sugar just before serving. Serve immediately for the best texture, while the outside is crisp and the inside is soft and jammy.
   Look for The sugar dusting should look like a light snow over the golden donuts.
   Tip Dust right before serving to avoid the sugar melting into the surface.

When filled, the donuts should feel noticeably heavier and slightly bulge at the side where the jam was injected. A tiny bit of jam may appear at the hole—that's fine.

After dusting with confectioners' sugar, the donuts look inviting with a snowy top. They should yield slightly when pressed, and the jam should be visible when you take a bite. Serve immediately for the best texture.

Common mistakes

Overcrowding the pan is a common mistake—it drops the oil temperature and leads to greasy donuts. Fry only 2-3 at a time. Another pitfall is under-kneading the dough, which results in a dense texture; knead until the dough is smooth and elastic.

Also, be patient during proofing: if the dough hasn't doubled, give it more time. Finally, don't skip rolling the donuts in sugar while hot—once they cool, the sugar won't stick, and the coating will be patchy.

How to tell it’s done

The donuts are done when they are deep golden brown on both sides and have a pale ring around the middle, indicating they are cooked through. The internal temperature should reach at least 200°F (93°C) for a fully set crumb.

When you press gently, they should feel springy and light. If the oil is too hot, the outside will brown before the inside cooks; if too cool, the donuts will absorb excess oil and become greasy. Use a thermometer to maintain the oil at 350°F (175°C).

• Egg dishes: 160°F (71°C) in the thickest part