Fluffy Homemade German Berliner Donuts with Strawberry Jam

There's something magical about biting into a warm, sugar-dusted Berliner and hitting a pocket of sweet strawberry jam. These fluffy homemade German donuts are surprisingly simple to make, with a soft brioche-like crumb and that iconic pale middle ring that sets them apart from ordinary doughnuts.

Fried until golden, rolled in granulated sugar while still warm, then filled with jam, they taste a million times better than anything from a store.

Berliners, also known as German donuts, are a beloved pastry throughout Germany and beyond. Unlike ring-shaped doughnuts, Berliners are round and filled with jam, then coated in sugar. The dough is enriched with butter and egg, giving it a tender, slightly chewy texture that contrasts beautifully with the crisp exterior.

The key to their signature look is frying at the right temperature so the middle stays pale while the top and bottom turn golden brown. This recipe walks through every step, from making the yeast dough to piping in the jam, ensuring perfect results every time.

Ingredients

Why this recipe works

The dough is enriched with butter and egg, which creates a tender crumb and rich flavor. The yeast provides lift, while the warm milk helps activate it quickly. Kneading develops gluten, giving the donuts structure and a pleasant chew. The dough is rolled thick – 1 inch – so the donuts puff up nicely during proofing and frying, resulting in a light, airy interior with a satisfying crust.

Frying at 350°F (175°C) is the key to achieving the iconic white middle ring. The donuts cook quickly, and the center doesn't brown because it's not in direct contact with the hot oil.

Rolling the donuts in sugar immediately after frying ensures the sugar adheres to the warm surface, creating a sweet, slightly crunchy coating. Filling them with jam after coating keeps the sugar intact and allows for a generous filling.

Notes and substitutions

Use warm milk (about 110°F) to activate the yeast. If the milk is too hot, it will kill the yeast; if too cold, the dough will rise slowly. The dough should be soft and slightly tacky but not sticky.

If it's too sticky, add a little more flour, a tablespoon at a time. The dough needs to rise until doubled – this can take anywhere from 45 minutes to 1 hour depending on the warmth of your kitchen.

A 3-inch round cookie cutter is ideal for shaping the donuts. If you don't have one, use a glass or a biscuit cutter. The oil should be deep enough to submerge the donuts halfway – about 2 inches. Use a neutral oil with a high smoke point, like vegetable or canola. For filling, any jam works, but strawberry is classic. If the jam is too thick, warm it slightly to make it easier to pipe.

• all-purpose flour: bread flour for a slightly chewier texture; reduce milk by 2 tablespoons if using bread flour.
• strawberry jam: raspberry, apricot, or plum jam for a different fruit flavor.
• dry yeast: instant yeast; use the same amount and mix directly with flour, no need to proof in milk first.
• vegetable oil: canola oil or sunflower oil for frying; both have a neutral flavor and high smoke point.

Equipment

• Large mixing bowl
• Whisk
• Rolling pin
• 3-inch round cookie cutter
• Clean kitchen towel
• Large skillet or deep fryer
• Slotted spoon
• Piping bag with round tip