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

Tips for success

For the fluffiest Berliners, make sure your yeast is fresh and active. Test it by dissolving it in the warm milk with a pinch of sugar and waiting 5 minutes – it should become foamy. If it doesn't, start over with new yeast.

When kneading, resist adding too much extra flour – the dough should be soft and slightly sticky. Over-flouring makes the donuts tough. Use a light touch when rolling and cutting the dough to avoid deflating it.

Frying in small batches is essential for even cooking. Keep the oil temperature steady by adjusting the heat between batches. Use a slotted spoon to turn the donuts gently, avoiding piercing them.

After frying, drain on paper towels just briefly – you want them still warm when coating in sugar. For the filling, use a piping bag with a round tip; insert it about halfway into the side of the donut. Squeeze gently and slowly pull out to fill evenly.

Variations

• Vanilla Custard Filling: Instead of jam, fill the Berliners with a thick vanilla custard or pastry cream. After frying and coating in sugar, pipe the custard into the center. The creamy filling pairs beautifully with the crisp sugar coating.
• Chocolate Glaze: Skip the granulated sugar coating and dip the cooled donuts into a simple chocolate glaze made with melted chocolate and a little butter. Let set on a wire rack before serving. The glaze adds a rich, decadent touch.
• Lemon Curd Filling: Use a tangy lemon curd as the filling instead of strawberry jam. The bright citrus flavor cuts through the richness of the fried dough, creating a refreshing contrast. Dust with powdered sugar for an elegant finish.
• Cinnamon Sugar Coating: Mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon for the coating. Roll the warm donuts in the mixture for a spiced, aromatic twist. This version is especially cozy during the fall and winter months.

Storage and make-ahead

Fridge

Store leftover Berliners in an airtight container at room temperature for up to 1 day. Do not refrigerate, as it dries them out.

Freezer

Freeze unfilled, uncoated donuts for up to 1 month. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5 minutes before coating and filling.

Reheat

Reheat Berliners in a 300°F (150°C) oven for 5 minutes or microwave for 10 seconds to refresh the exterior and soften the interior.

Berliners are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 1 day; the sugar may dissolve slightly, but they will still be tasty.

Do not refrigerate, as that will dry them out. If you must store longer, keep them in a sealed container and reheat gently in a microwave for 10 seconds or in a 300°F (150°C) oven for 5 minutes to refresh the exterior.

The dough can be prepared up to the shaping step and refrigerated overnight. After shaping, place the discs on a baking sheet, cover with plastic wrap, and refrigerate. The next day, let them come to room temperature and proof for about 30 minutes before frying.

Alternatively, fry the donuts, let them cool completely without coating in sugar, and freeze them. When ready to serve, reheat in a 350°F (175°C) oven for 5 minutes, then roll in sugar and fill with jam.

Serving ideas

Serve the Berliners warm, with the sugar coating still slightly crisp and the jam oozing out with each bite. They are perfect for breakfast, brunch, or as a dessert. Pair them with a cup of coffee or tea, or with a glass of cold milk. For a festive touch, dust with powdered sugar just before serving, though granulated sugar is traditional.

Berliners are a staple at German New Year's Eve celebrations, but they are wonderful any time of year. Offer a variety of jams – strawberry, raspberry, apricot – to let everyone choose. If you have leftovers, they can be split and toasted briefly, then filled with jam for a quick treat. The combination of the soft dough, crunchy sugar, and sweet jam is simply irresistible.

Frequently asked questions

Recipe card

Fluffy Homemade German Berliner Donuts with Strawberry Jam

Prep 30 minCook 20 minRest 1 h 30 minTotal 2 h 20 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
• 1/2 cup granulated sugar
• 1 cup strawberry jam

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

310

Protein

5 g

Carbohydrates

45 g

Fat

12 g

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