Fluffy Hazelnut-Filled Berliner Donuts

Imagine biting into a warm, pillowy donut that crackles with powdered sugar and then gives way to a river of silky hazelnut cream. These homemade Berliners deliver that bakery experience in your own kitchen. With a golden, tender crumb and a generous filling, they're the ultimate treat for any occasion. The recipe is straightforward, and the result is spectacularly fluffy and flavorful.

Berliners, also known as German donuts, are a beloved pastry that's surprisingly simple to make at home. This recipe guides you through creating soft, yeast-raised donuts that are fried to golden perfection and then filled with a luscious hazelnut cream.

The contrast of the crisp, sugary exterior with the soft, airy interior and the rich, nutty filling is simply irresistible. Whether you're a seasoned baker or a beginner, these donuts are sure to impress.

Ingredients

Why this recipe works

The method for these Berliners relies on a properly activated yeast and a gentle proofing process. Activating the yeast in warm milk with sugar ensures that it's alive and ready to leaven the dough, resulting in a light and airy crumb.

The dough is then shaped into balls and given a second proof, which allows them to puff up and become tender when fried. This two-step proofing is the key to achieving that signature fluffy texture.

Frying the donuts at the correct temperature is crucial. At 340°F (170°C), the donuts cook through evenly without browning too quickly, developing a thin, crisp crust while remaining soft inside.

The pale ring around the equator is a sign of proper frying, indicating that the donut has risen and cooked perfectly. Coating them in powdered sugar while warm adds a sweet, snowy finish that contrasts beautifully with the rich filling.

Notes and substitutions

Use warm milk, but not hot, to activate the yeast. The ideal temperature is around 110°F (43°C), which feels comfortably warm to the touch. If the milk is too hot, it will kill the yeast and the dough won't rise. If it's too cold, the yeast will be sluggish. The frothy mixture after 10 minutes indicates that the yeast is active and ready to use.

For the filling, any good-quality hazelnut cream works, but a thick, spreadable one is best. If your cream is too thin, it may soak into the donut and make it soggy.

You can also make a homemade hazelnut pastry cream for a more sophisticated flavor. The donuts are best enjoyed fresh, but they can be stored in an airtight container for a day or two, though they may lose some of their crispness.

• hazelnut cream: Use chocolate-hazelnut spread or a homemade hazelnut pastry cream for a different flavor.
• all-purpose flour: Bread flour can be used for a slightly chewier texture, but all-purpose works perfectly.
• unsalted butter: Salted butter can be used if you reduce the added salt to 1/2 teaspoon.
• active dry yeast: Instant yeast can be used; skip the proofing step and mix directly with flour.

Equipment

• Large mixing bowl
• Whisk
• Wooden skewer
• Piping bag with large round tip
• Deep skillet or pot for frying
• Slotted spoon
• Paper towels
• Baking sheet