Berliner Pfannkuchen (Jelly Donuts)

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 21 g Active dry yeast(Or 2 packets)
• 200 ml Whole milk(Lukewarm, around 40-45°C (105-115°F))
• 50 g Granulated sugar(For the dough)
• 1 teaspoon Salt
• 2 large Eggs(Room temperature)
• 50 g Unsalted butter(Softened)
• 1.5 L Vegetable oil or other neutral frying oil(For deep frying)
• approx. 300 g Fruit jam (e.g., raspberry, apricot)(For filling, warmed slightly for easier piping)
• for coating Granulated sugar(About 100g, mixed with a pinch of cinnamon if desired)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, whisk together the flour, remaining granulated sugar (49g), and salt. Make a well in the center. Pour in the activated yeast mixture and the lightly beaten eggs. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Add the softened butter to the dough. Continue to knead (by hand on a lightly floured surface or in the stand mixer) for about 8-10 minutes, until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the donuts: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out to about 1.5 cm (about 0.6 inches) thickness. Use a round cookie cutter (about 7-8 cm or 3 inches in diameter) to cut out 16 circles. Place the dough rounds on baking sheets lined with parchment paper, leaving some space between them.

   ⏱️ 10 minutes
6. 6

   Second rise: Cover the cut dough rounds loosely with plastic wrap or a kitchen towel. Let them rise in a warm place for another 30-45 minutes, until they appear puffy.

   ⏱️ 30 - 45 minutes
7. 7

   Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven, filling it about 7-8 cm (3 inches) deep. Heat the oil over medium-high heat to 175°C (350°F). Use a thermometer to ensure the correct temperature. If the oil is too cool, the donuts will be greasy; if too hot, they will burn before cooking through.

   ⏱️ 10-15 minutes
8. 8

   Fry the donuts: Carefully lower 3-4 dough rounds into the hot oil using a slotted spoon or spider strainer, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and puffed up. You should see a characteristic white ring form around the middle as they cook.

   ⏱️ 4-6 minutes per batch
9. 9

   Drain and coat: Remove the fried donuts from the oil with the slotted spoon and place them on a wire rack set over paper towels to drain excess oil. While still warm, gently roll each donut in the prepared sugar mixture until evenly coated.

   ⏱️ 5 minutes
10. 10

    Fill the donuts: Once slightly cooled but still warm, use a piping bag fitted with a long, thin tip (or a skewer to make a small hole) to inject the warmed jam into the center of each donut. Fill generously but avoid overfilling, which can cause them to burst.

    ⏱️ 10 minutes

💡 Pro Tips

• ✓For the best results, ensure your milk is lukewarm, not hot, when activating the yeast.
• ✓Achieving the characteristic white ring around the middle of the donut is a sign of proper frying temperature and dough consistency.
• ✓Experiment with different fruit jams or even custards and chocolate fillings for variety.

🔄 Variations

• Fill with vanilla custard instead of jam.
• Fill with chocolate ganache or Nutella.
• Add a touch of lemon zest to the dough for a subtle citrus note.

🥗 Nutrition

Per serving