Desserts · Part 3 of 3: Tips & recipe card

Fluffy Hazelnut-Filled Berliner Donuts Tips, FAQ & printable recipe

Name: Fluffy Hazelnut-Filled Berliner Donuts
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: German
Ingredients: 1 cup warm milk; 2 tsp active dry yeast; 1 tbsp sugar; 1 large egg; 70 g unsalted butter, softened; 3 cups all-purpose flour; 1 tsp salt; vegetable oil, for frying, to taste; 1 cup powdered sugar; 1 cup hazelnut cream (such as Nutella)

By Clara Weller · Oct 23, 2026

Golden Berliner donuts coated in powdered sugar, one with hazelnut cream oozing out

Prep: 30 min
Cook: 25 min
Total: 1 h 25 min
Serves: 10

Includes 30 min resting

Tips for success

For the fluffiest donuts, make sure the dough is well-kneaded and smooth. Kneading develops the gluten, which gives the donuts their structure and chew.

If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the donuts dense. A light touch when shaping the balls helps keep them airy.

When frying, maintain a steady oil temperature. Use a deep-fry thermometer and adjust the heat as needed. Fry in small batches to avoid lowering the oil temperature too much.

After frying, drain the donuts on paper towels to remove excess oil before coating them in powdered sugar. This ensures the sugar adheres well and the donuts aren't greasy.

Variations

Vanilla Cream Filling: Replace the hazelnut cream with a classic vanilla pastry cream. Prepare the pastry cream ahead and chill it until thick. Pipe into the donuts as directed for a lighter, custard-like filling.
Jam-Filled Berliners: For a traditional German version, fill the donuts with strawberry or raspberry jam. Use a seedless jam for a smooth texture. Roll in powdered sugar, then fill with jam for a vibrant contrast.
Chocolate Glaze: Instead of powdered sugar, dip the fried donuts in a simple chocolate glaze made from melted chocolate and a little butter. Let the glaze set before filling with hazelnut cream for a double-chocolate treat.
Cinnamon Sugar: After frying, roll the donuts in a mixture of cinnamon and sugar instead of powdered sugar. This adds a warm, spicy flavor that pairs well with the hazelnut cream.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days; let come to room temperature before serving.
Freezer: Freeze unfilled donuts in a single layer for up to 2 months; thaw and reheat in a 350°F oven for 5 minutes before filling.
Reheat: Reheat filled donuts in a 350°F (175°C) oven for 3-5 minutes to refresh the crispness; do not microwave as it makes them soggy.

Store leftover Berliners in an airtight container at room temperature for up to 2 days. They are best eaten fresh, but they can be refreshed in a 350°F (175°C) oven for a few minutes. The filling may soften the donut over time, so for longer storage, keep the filling separate and fill just before serving.

The dough can be prepared ahead of time and refrigerated after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours.

When ready to use, let it come to room temperature and proceed with shaping and proofing. The filled donuts are best served fresh, but they can be made a few hours ahead and kept in a cool, dry place.

Serving ideas

Serve these Berliners as a delightful dessert or a special weekend treat. They pair wonderfully with a cup of coffee or tea.

The powdered sugar coating and hazelnut cream make them rich and indulgent, so a small portion is satisfying. For an extra touch, dust with a little extra powdered sugar just before serving.

These donuts are perfect for celebrations, brunches, or simply as a sweet surprise. Their impressive appearance and delicious flavor make them a crowd-pleaser. You can also serve them with a side of fresh fruit or a dollop of whipped cream to balance the sweetness. Enjoy them warm for the best experience.

Frequently asked questions

Why didn't your donuts rise?

The most common reason is that the yeast was not activated properly. Ensure the milk is warm, not hot, and that the yeast is fresh. If the mixture doesn't froth after 10 minutes, the yeast may be dead. Also, make sure the dough is kept in a warm, draft-free place during proofing.

Can this recipe be made without eggs?

Eggs contribute to the richness and structure of the donuts. For an egg-free version, you can try substituting with a commercial egg replacer or a mixture of flaxseed and water. However, the texture may be slightly different, and the donuts may be less tender.

How do you know when the oil is at the right temperature?

Use a deep-fry thermometer to ensure the oil reaches 340°F (170°C). If you don't have a thermometer, drop a small piece of dough into the oil; it should sizzle and rise to the surface within a few seconds. If it browns immediately, the oil is too hot.

Can you bake these donuts instead of frying?

Baking will yield a different texture, more like a bread roll than a fried donut. To bake, shape the dough and place on a baking sheet, then bake at 375°F (190°C) for 12-15 minutes. They won't be as golden or crisp, but they can be brushed with butter and coated in sugar.

Why is the filling leaking out?

If the filling leaks, the hole may be too large or the donut wasn't sealed properly. When poking the skewer, create a small, neat hole. Also, avoid overfilling; pipe the cream gently and stop when you see it just start to come out. Using a thicker filling can also help.

Recipe card

Fluffy Hazelnut-Filled Berliner Donuts

Prep 30 minCook 25 minRest 30 minTotal 1 h 25 minServes 10

Ingredients

1 cup warm milk
2 tsp active dry yeast
1 tbsp sugar
1 large egg
70 g unsalted butter, softened
3 cups all-purpose flour
1 tsp salt
vegetable oil, for frying, to taste
1 cup powdered sugar
1 cup hazelnut cream (such as Nutella)

Instructions

In a large mixing bowl, whisk together the warm milk, active dry yeast, and sugar. Let stand for 10 minutes until frothy and bubbly. Add the egg, softened butter, flour, and salt. Mix with a wooden spoon or your hands until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it into 10 equal pieces. Shape each into a smooth, tight round ball. Place each ball on a small square of parchment paper, flatten gently, and let proof for 20 minutes until puffy and doubled.
Pour about 3 inches of vegetable oil into a deep skillet or pot. Heat over medium-high until it reaches 340°F (170°C) on a deep-fry thermometer.
Carefully slide the proofed donuts, still on their parchment squares, into the hot oil. Fry for 2-3 minutes per side, turning once, until golden brown and puffed. The donuts will have a pale ring around the center equator.
Remove the fried donuts with a slotted spoon and drain on paper towels. While still warm, roll each donut in a bowl of powdered sugar until fully coated in a snowy crust.
Using a wooden skewer, poke a hole through the side of each donut, creating a pocket for the filling. Move the skewer gently to widen the hole without breaking the surface.
Fit a piping bag with a large round tip and fill with hazelnut cream. Insert the tip deep into the hole and pump the cream gently, filling until it just starts to burst out. Repeat for all donuts.
Place the filled donuts on a serving plate. Serve immediately while still fresh, with the creamy filling oozing out with each bite.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories: 390
Protein: 6 g
Carbohydrates: 45 g
Fat: 20 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.