Easy to follow Berlin Doughnuts
Berlin doughnuts are yeast-raised, enriched doughnuts. They are fried until light and golden. Then, they are filled with raspberry jam. Finally, they are dusted with icing sugar.
They’re soft, airy, and delicate — closer to brioche than cake doughnuts.
Berlin Doughnuts
Berlin doughnuts are a traditional European yeast-raised doughnut. They have roots in Germany and Central Europe, where they are known as Berliner. These doughnuts were historically made for celebrations, festivals, and winter feasts. They were prized for their light texture and rich dough. The sweet jam filling was a luxury treat before sugar and refined flour became everyday staples. (https://kookssecrets.com/2025/04/02/b-berliner-doughnut/).
Unlike cake-style doughnuts, Berlin doughnuts rely on yeast fermentation and careful proofing to create their signature airy crumb. They are fried until golden. They are filled with raspberry jam. They are finished with a dusting of icing sugar. This makes them a classic example of how simple ingredients can produce something truly special when handled correctly. (https://amzn.to/48YG1M2).
Berlin Doughnuts
Equipment
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- 1 Bench or clean work surface
- 1 scales
- 1 Paper towel
Ingredients
- 525 g Bakers flour
- 5 g Bread improver
- 65 g Sugar
- 100 g Egg yolk
- 5 g Salt
- 65 g Butter
- 50 g Yeast
- 175 ml Water approximately
- 50 ml Milk
- Lemon zest
Filling & finish
- 250 g Raspberry jam
- Icing sugar, for dusting
Instructions
1️⃣ Mix the dry ingredients
- Place the bakers flour, bread improver, sugar, and salt into a large bowl.Mix well.
2️⃣ Add liquids and yeast
- Add:YeastEgg yolksMilkWaterLemon zestMix until a soft dough forms.
3️⃣ Knead the dough
- Turn onto the bench and knead for 8–10 minutes until:SmoothElasticSoft but not sticky
4️⃣ Add butter
- Add the butter at the last stage of kneading.Knead until fully absorbed and the dough is silky and smooth.This keeps the gluten strong and the dough light.
5️⃣ First rise
- Place dough into a lightly oiled bowl.Cover and leave in a warm place for 45–60 minutes, until doubled in size.
6️⃣ Divide and shape
- Knock back the dough gently.Divide into 50 g portions.Roll each piece into a smooth ball.
7️⃣ Proof the doughnuts
- Place dough balls:On a well-oiled tray, orOn a well-floured dough clothCover lightly and allow to proof until light and puffy.
8️⃣Deep-Fry
- Heat oil to 180–200°C.Carefully place doughnuts into the oil.Fry for 2–3 turns, until:Evenly goldenLight and cooked throughRemove and drain on paper towel.
9️⃣ Cool and Fill
- Once cool enough to handle:Fill doughnuts with raspberry jam using a piping nozzle or filling machine.
🔟 Finish
- Dust generously with icing sugar before serving.
Ready to use
- Berlin doughnuts are perfect for:Bakery displaysCafé serviceFilled doughnut variations
Mark’s bench-side advice
- Flat doughnuts? Under-proofed — give them more time.Greasy finish? Oil too cool.Heavy crumb? Butter added too early.Berlin doughnuts rely on light dough, correct proofing, and accurate oil temperature.
KOOK’S SECRETS
