🇩🇪🍩 German Doughnut (Berliner / Krapfen)
🧾 Ingredients (Makes 10–12 Berliners)
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3 cups all-purpose flour
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1 packet (2¼ tsp) active dry yeast
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¼ cup granulated sugar
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½ tsp salt
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2 egg yolks
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1 whole egg
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¾ cup warm milk (about 110°F / 43°C)
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4 tbsp unsalted butter, softened
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1 tsp vanilla extract or zest of 1 lemon
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Oil for frying (e.g., vegetable or canola)
For Filling & Topping:
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½–¾ cup fruit jam (traditional: raspberry, apricot, or plum)
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Powdered sugar for dusting
🔪 Instructions
1️⃣ Prepare the Dough
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Dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
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In a mixing bowl, combine flour, remaining sugar, salt, egg yolks, egg, and vanilla or zest.
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Add yeast mixture and mix until a soft dough forms.
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Knead in the butter, a tablespoon at a time, until dough is smooth (8–10 minutes).
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Cover and let rise in a warm place until doubled (about 1–1.5 hours).
2️⃣ Shape the Doughnuts
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Roll dough out to about ½ inch thick on a floured surface.
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Cut into rounds (2.5–3 inch diameter).
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Place on parchment-lined tray, cover loosely, and let rise again for 30–45 minutes.
3️⃣ Fry
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Heat oil in a deep pan to 350°F (175°C).
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Fry 2–3 doughnuts at a time for about 2 minutes per side, or until golden.
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Drain on paper towels or a rack.
4️⃣ Fill & Dust
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Let cool slightly. Use a piping bag fitted with a round tip to inject jam into the center.
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Dust generously with powdered sugar.
✅ Tips
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Don’t overfill with jam — about 1–2 teaspoons is enough per Berliner.
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For a variation, fill with custard, Nutella, or vanilla pudding.
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They’re best eaten fresh but can be stored for 1–2 days in an airtight container.
Would you like a baked version, a boozy rum jam filling (like they use for adult Fasching parties), or a traditional Bavarian twist?
