Desserts · Part 3 of 3: Tips & recipe card

Fluffy German Berliner Donuts Filled with Strawberry Jam Tips, FAQ & printable recipe

Name: Fluffy German Berliner Donuts Filled with Strawberry Jam
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 1 cup warm milk; 2 tbsp granulated sugar; 1 large egg; 70 g softened butter; 2 tsp dry yeast; 3 cups all-purpose flour; 4 cups vegetable oil, for frying; 1 cup granulated sugar, for coating; 1 cup strawberry jam, for filling; 1/4 cup confectioners' sugar, for dusting

By Clara Weller · Oct 26, 2026

Golden sugar-dusted Berliner donut with strawberry jam oozing from the center

Prep: 30 min
Cook: 20 min
Total: 1 h 50 min
Serves: 12

Includes 1 h resting

Tips for success

For the fluffiest Berliners, make sure the dough is soft and slightly tacky after kneading; add an extra tablespoon of flour only if absolutely necessary.

Let the dough rise in a warm, draft-free spot, like an oven with the light on, to speed up the process. When frying, use a thermometer to keep the oil at a steady 350°F (175°C)—this ensures even cooking and a crisp, non-greasy exterior.

To fill the donuts evenly, insert the piping tip about halfway into the side and squeeze gently until you feel the donut swell. Use a clean finger to wipe away any excess jam.

For a pretty presentation, dust with confectioners' sugar just before serving—if done too early, the sugar will dissolve into the surface. These donuts are best eaten the same day, but they can be stored in an airtight container for up to one day.

Variations

Vanilla Custard Filling: Replace the strawberry jam with a rich vanilla custard or pastry cream. Fill the donuts the same way, and dust with confectioners' sugar. The creamy filling pairs beautifully with the crisp sugar coating.
Chocolate-Hazelnut: Use chocolate-hazelnut spread as the filling for a decadent twist. Warm the spread slightly so it pipes easily. Roll the donuts in a mixture of granulated sugar and cocoa powder for a double-chocolate treat.
Lemon Curd: Fill the Berliners with tangy lemon curd for a bright, citrusy flavor. The tartness cuts through the sweetness of the dough and sugar. Dust with confectioners' sugar and add a little lemon zest on top.
Apple-Cinnamon: Simmer diced apples with cinnamon and sugar until soft, then use as the filling. The warm spice aroma is perfect for fall. Roll the donuts in cinnamon-sugar instead of plain granulated sugar.

Storage and make-ahead

Fridge: Store filled donuts in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.
Freezer: Freeze unfilled, unsugared donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.
Reheat: To refresh day-old donuts, warm them in a 350°F (175°C) oven for 5-7 minutes until crisp. Do not microwave, as this will make them soggy.

Store leftover Berliner donuts in an airtight container at room temperature for up to 1 day. The sugar coating may soften slightly, but they will still be delicious. For longer storage, freeze unfilled donuts (without sugar coating) for up to 2 months.

The dough can be prepared the night before: after the first rise, punch it down, cover tightly, and refrigerate for up to 12 hours. The next day, shape and let rise for 30-45 minutes before frying. Filled donuts are best served fresh, but you can fry and sugar-coat them ahead, then fill and dust just before serving.

Serving ideas

Serve Berliner donuts warm or at room temperature, ideally within a few hours of frying. They are perfect for breakfast with coffee or tea, or as a dessert after a hearty meal.

Arrange them on a platter with extra confectioners' sugar for dusting at the table. For a festive touch, add a dollop of whipped cream on the side.

These donuts are also wonderful for celebrations—think New Year's Eve, Carnival, or a cozy weekend brunch. Pair them with a cold glass of milk or a spicy chai latte.

If you have any leftover jam, serve it alongside for dipping. The contrast of the crisp sugar coating and the soft, jammy center is best enjoyed fresh.

Frequently asked questions

Why didn't your donuts rise?

If the dough didn't rise, the yeast may be old or the milk was too hot, killing the yeast. Check the expiration date on the yeast and ensure the milk is warm, not hot—about 110°F (43°C). Also, the environment may be too cold; place the dough in a warm, draft-free spot, like an oven with the light on. If the yeast is active, the dough should double in about an hour.

Can these donuts be made gluten-free?

This recipe relies on wheat flour for its structure and texture, so a gluten-free all-purpose blend may work but will produce a denser result. You may need to add a binder like xanthan gum if your blend doesn't include it. Expect a different texture, and be aware that gluten-free doughs are often stickier and require more flour for shaping.

How do you prevent the jam from leaking out?

To minimize leaking, pipe the jam into the side of the donut, not through the top. Use a round piping tip and insert it about halfway through the donut. Squeeze gently and stop when the donut feels heavy—overfilling can cause the jam to burst out. Wipe any excess jam from the outside before dusting with sugar.

What's the best oil for frying donuts?

Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These oils won't impart a strong flavor and can withstand the high temperatures needed for frying. Avoid olive oil or butter, as they have lower smoke points and will burn, affecting the taste and texture of the donuts.

Can these donuts be baked instead of fried?

Baking will not produce the same result as frying—the donuts will be more like bread rolls, lacking the crisp exterior and soft, airy interior. If you prefer to bake, shape the dough into rings, brush with melted butter, and bake at 375°F (190°C) for 12-15 minutes. They will be lighter but not authentic Berliners.

Recipe card

Fluffy German Berliner Donuts Filled with Strawberry Jam

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 12

Ingredients

1 cup warm milk
2 tbsp granulated sugar
1 large egg
70 g softened butter
2 tsp dry yeast
3 cups all-purpose flour
4 cups vegetable oil, for frying
1 cup granulated sugar, for coating
1 cup strawberry jam, for filling
1/4 cup confectioners' sugar, for dusting

Instructions

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.
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.
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.
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.
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.
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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 320
Protein: 6 g
Carbohydrates: 45 g
Fat: 13 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.