DessertSnack

Berliner Pfannkuchen

Name: Berliner Pfannkuchen
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 12 servings
Cuisine: german
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 50 g granulated sugar; 200 ml milk lukewarm; 2 pcs egg large, at room temperature; 50 g unsalted butter melted; 0.5 tsp salt; 1 tsp lemon zest; 200 g raspberry jam; 1.5 l vegetable oil for deep-frying; 50 g powdered sugar for dusting

These traditional German jam-filled doughnuts are made from a sweet yeast dough that is deep-fried until golden brown. They are typically dusted with powdered sugar, offering a delightful treat for any occasion.

An original recipe by Forkin

Total time: 2 hr 50 min
Serves: 12
Difficulty: Medium
Per serving: 404 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 gactive dry yeast
50 ggranulated sugar
200 mlmilk, lukewarm
2 pcsegg, large, at room temperature
50 gunsalted butter, melted
0.5 tspsalt
1 tsplemon zest
1.5 lvegetable oil, for deep-frying

filling

200 graspberry jam

garnish

50 gpowdered sugar, for dusting

Equipment

round cookie cutter · deep pot or dutch oven · long thin nozzle · rolling pin · slotted spoon · paper towels · plastic wrap · wire rack · baking sheet · parchment paper · wooden spoon · large mixing bowl · candy thermometer · piping bag · stand mixer (optional)

The method

Step by step

1
In a small bowl, combine the active dry yeast, a pinch of granulated sugar, and lukewarm milk; stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm (around 105-115°F or 40-46°C) to activate the yeast properly.
2
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, salt, and lemon zest.
About 2 min
3
Add the proofed yeast mixture, eggs, and melted unsalted butter to the dry ingredients.
About 1 min
4
Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic.
About 10 min
Cook’s note: The dough should be slightly sticky but manageable.
5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
6
Once risen, gently punch down the dough and turn it out onto a lightly floured surface.
About 1 min
7
Roll the dough to about 1/2 inch (1.25 cm) thickness.
About 2 min
8
Using a round cookie cutter or glass (about 2.5-3 inches/6-7.5 cm in diameter), cut out circles.
About 3 min
Cook’s note: Re-roll scraps gently and cut more circles until all dough is used.
9
Place the cut dough circles on a parchment-lined baking sheet, leaving some space between them.
About 2 min
10
Cover the dough circles loosely with plastic wrap or a clean towel and let them rise again for about 30-45 minutes, or until visibly puffy.
About 45 min
Cook’s note: This second rise is crucial for light and airy doughnuts.
11
Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C).
About 10 min
Cook’s note: Use a candy thermometer to monitor the oil temperature; maintaining a consistent temperature is key for even cooking.
12
Carefully place 2-3 doughnuts at a time into the hot oil, ensuring not to overcrowd the pot.
About 1 min
13
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: The doughnuts should develop a light ring around the middle if the oil temperature is correct.
14
Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
15
Once slightly cooled but still warm, use a piping bag fitted with a long, thin nozzle to inject raspberry jam into the center of each Berliner.
About 5 min
Cook’s note: Ensure the jam is at room temperature for easier piping.
16
Dust generously with powdered sugar before serving.
About 1 min

Per serving

Nutrition

56%Score

Calories: 404.3kcal
Protein: 6.2g
Carbs: 52.7g
Fat: 18.7g
Fibre: 1.5g
Sugar: 17.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Berliner Pfannkuchen in an airtight container at room temperature.

Reheating

These are best enjoyed fresh, but can be warmed briefly in a microwave to soften.