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

Before you start

Before starting, gather all ingredients and let the butter and egg come to room temperature. Warm the milk to about 110°F (43°C). Set up a clean work surface with a rolling pin, cookie cutter, and a baking sheet lined with parchment paper.

Fill a deep skillet or Dutch oven with enough oil to reach 2 inches deep and attach a deep-fry thermometer. Have a slotted spoon and a paper towel-lined plate ready for draining. Prepare a piping bag fitted with a round tip and fill with strawberry jam.

Instructions

Making and Proofing the Dough

1. 1Make the Dough
   In a large bowl, whisk together the warm milk, granulated sugar, egg, softened butter, and dry yeast. Let sit for 5 minutes until the yeast is foamy. Gradually add the flour, stirring with a wooden spoon until a soft 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 in size, about 1 hour.
   Look for The dough should be soft, slightly tacky, and pull away from the bowl. After rising, it should look airy and doubled.
   Tip Warm the milk to about 110°F (43°C) – too hot will kill the yeast, too cold will slow the rise.
2. 2Shape the Donuts
   Punch down the risen dough and roll it out on a floured surface to 1 inch thick. Use a 3-inch round cookie cutter to stamp out as many discs as possible. Gather the scraps, re-roll, and cut again. Place the discs on a baking sheet lined with parchment paper, cover with a clean towel, and let proof until puffy and airy, about 30 minutes.
   Look for The dough discs should look slightly puffed and feel spongy when gently pressed.
   Tip Keep the dough covered while cutting to prevent a dry skin from forming.

After kneading, the dough should be smooth, elastic, and slightly tacky. It should double in size during the first rise, filling the bowl with airy, puffy dough.

The shaped discs should puff up noticeably during the second proof, looking soft and sponge-like. If the dough doesn't rise, the yeast may be dead or the environment too cold. The dough should smell pleasantly yeasty and slightly sweet.

Frying and Coating

3. 3Fry the Donuts
   Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lower a few donuts into the hot oil, being careful not to overcrowd. Fry until the bottoms are golden brown, about 1–2 minutes, then flip and fry the other side until golden brown. The middle should remain pale, creating the signature white ring. Use a slotted spoon to transfer to a paper towel-lined plate to drain briefly.
   Look for The donuts should be golden brown on both sides with a distinct pale band around the middle. They should feel light and puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Maintain the oil temperature between 340°F and 360°F for even cooking. Use a thermometer for accuracy.
4. 4Coat in Sugar
   While the donuts are still warm, roll each one in a bowl of granulated sugar until completely coated. Shake off any excess sugar and set aside on a wire rack to cool slightly.
   Look for The sugar should adhere to the warm, slightly oily surface, creating a sparkly, sweet coating.
   Tip Work quickly while the donuts are warm so the sugar sticks well.

The oil should be at a steady 350°F (175°C). When the donuts hit the oil, they should sizzle gently and rise to the surface. After 1–2 minutes, the bottom should be golden brown, and the top should start to puff. Flip and cook the other side until golden. The middle will remain pale. The cooked donuts should feel light and airy, and the sugar coating should stick evenly, creating a sparkly finish.

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 with jam. The donut should feel heavier and slightly bulge at the filling point. Continue with all donuts.
   Look for A small amount of jam may peek out at the hole – that's fine. The donut should feel plump and heavy.
   Tip Use a sturdy piping bag and don't overfill; about 1–2 tablespoons per donut is perfect.

When filled, the donuts should feel heavier and look plump. A small amount of jam may peek out at the injection point – that's a good sign. The jam should be evenly distributed, not pooling in one spot. The donuts should be served warm for the best texture, with the sugar slightly crisp and the jam warm and oozing.

Common mistakes

One common mistake is not letting the dough rise enough – the donuts will be dense and heavy. Another is frying at too high or too low a temperature. Too high, and the outside browns before the inside cooks; too low, and the donuts absorb oil and become greasy.

Overcrowding the pan lowers the oil temperature, so fry in small batches. Also, avoid flipping too early – wait until the bottom is deep golden. Finally, don't fill the donuts before coating in sugar, or the sugar won't stick properly.

How to tell it’s done

The donuts are done when they are golden brown on both sides with a pale, distinct ring around the middle. The internal temperature of the dough should reach at least 160°F (71°C) to ensure the egg is fully cooked.

To test, insert an instant-read thermometer into the center of a donut – it should read 160°F (71°C). The donuts should feel light and puffed, not dense. When you tap the surface, it should sound slightly hollow. Let them cool for a minute before coating in sugar.

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