A Berliner is a traditional German jam-filled donut that's fried to golden perfection. You can taste the sensory contrast between the crispy, sugar-dusted exterior and the soft, pillowy interior bursting with sweet, creamy filling. Unlike American jelly donuts, Berliners are made with a fluffy yeast dough enriched with eggs, have no hole, and are filled after frying with jam, plum butter, vanilla pudding, or chocolate.
In Germany, biting into a warm Berliner brings memories of celebrations, such as Carnival (Fasching) and New Year's Eve, when these beloved pastries are synonymous with family gatherings and festive celebrations.
I have been eating Berliners all my life. In Hessen where I grew up, they were called "Kreppel" and served during Fasching. Now living in Bremen, it's a tradition to serve them at New Year's Eve and bite into them at midnight (although be careful, one usually has a hidden mustard (affiliate link) filling!) This easy Berliner recipe comes from my baker uncle Heinz (read about my family bakery here), who gave me all the professional tips you need to make perfect Berliner at home.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
Jump to:
- Berliner vs American Jelly Donuts: Key Differences
- What Are These German Donuts Called? (Regional Variations)
- The History Behind This German Treat
- How to Make Berliner (Traditional Recipe)
- Troubleshooting + FAQ
- When Germans Eat These Donuts
- Storage Tips
- More German Donut Recipes
- Have you made this recipe?
- Recipe
Berliner vs American Jelly Donuts: Key Differences
German Berliner and American jelly donuts might look similar, but there are several key differences between these two pastries:
- Dough: Berliner use a richer, egg-based yeast dough that creates a bread-like texture, while American versions use lighter, cake-like dough.
- Filling method: Berliner are always filled AFTER frying using a long piping nozzle, ensuring even distribution. American jelly donuts are often filled before frying.
- Coating: Traditional Berliner are dusted with fine powdered sugar (Puderzucker), not the glazes or icings common on American donuts.
- Regional fillings: German Berliner feature regional jam varieties-plum in East Germany, apricot in Bavaria, rose hip in Swabia-rather than the standard strawberry or raspberry.
What Are These German Donuts Called? (Regional Variations)
Before we start, you should know that what I call "Berliner" depends entirely on where you are in Germany. Here's a quick overview:
- Berliner - West Germany (except Hessen and Bavaria), Mecklenburg, Switzerland
- Krapfen - Bavaria and Austria
- Kreppel - Hessen, Rheinhessen, Thuringia
- Pfannkuchen - East Germany (Berlin, Brandenburg, Saxony)
- Berliner Ballen - Ruhr area and Lower Rhine region
There you go. So if someone now asks you "What is donut in Germany?" you ask them what part of Germany they are referring to and give them 5 different options!
The History Behind This German Treat
Where did Berliner originate? As legend has it, the Berliner was invented by a baker from Berlin in 1756. He was eager to serve as a gunner for King Friedrich the Great but turned out to be untalented as a soldier. The king, however, did not kick him out of his army, and the baker was so grateful that he invented this pastry as a thank you. He shaped the first ones like cannonballs and, having no oven, baked them in pans with hot oil instead. And so the Berliner was born.
However, as charming as this story sounds, it's just a legend. The real history of Berliner donuts goes back much further-fried pastries similar to Berliner have been popular in Germany since the 13th century. The exact reason why they became particularly associated with Berlin remains a bit of a mystery.
The JFK Connection: One of the most famous associations with Berliner comes from President John F. Kennedy's 1963 speech in West Berlin, when he declared "Ich bin ein Berliner!" Some people have interpreted this as "I am a donut," but this is an urban myth. In German, his statement was grammatically correct and clearly meant "I am a citizen of Berlin." While it makes for a good story, no German would have misunderstood his meaning.
How to Make Berliner (Traditional Recipe)
This easy Berliner recipe uses simple ingredients and my Uncle Heinz's professional tips to help you make authentic German jam-filled donuts at home.
Ingredients you'll need
For the Dough: For the dough we just need all-purpose flour, lukewarm milk, and instant yeast. The dough only has a little sugar and vanilla extract (affiliate link), and using only egg yolks will make for a moister and smoother donut interior. A little butter and salt balances out the flavors.
Filling Options: Your favorite Berliner filling depends on personal taste, region, and the time of the year:
- Traditional plum jam (get my authentic Pflaumenmus recipe)
- Apricot preserves
- Raspberry or strawberry jam
- Rose hip jam
- Vanilla pudding (see homemade recipe)
- Chocolate cream
- Eierlikör (popular at Easter and New Year's Eve)
Useful Equipment
- Donut filling set with long nozzle (affiliate link) - Essential for filling after frying Cooking thermometer (affiliate link) - Ensures perfect frying temperature
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Donut filling set with long nozzle
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Berliner Recipe Steps :
Step 1:
Mix lukewarm milk, yeast, and sugar, then let it bubble for 10 minutes. Add flour, butter, vanilla sugar, salt, and egg yolks. Knead for 5 minutes until smooth. Cover and let rise for 60 minutes.
Step 2:
Shape the Donuts
Divide the risen dough into 12 equal pieces (about 2 oz/ 60g each). Roll each piece into a smooth ball using circular motions with your palm. Place on a lined baking tray, cover, and let rise for another 30 minutes.
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Step 3:
Fry to Golden Perfection
Heat oil to 170°C (338°F) in a large pot. Fry each Berliner for 3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. Let cool for 20 minutes before filling.
Step 4:
Using a long piping nozzle (¼ inch/ 7mm), inject your chosen jam filling into each cooled donut. Dust generously with powdered sugar and serve warm.
Troubleshooting + FAQ
The key is shaping the dough as smooth and even as possible. Use a circular motion with your palm on a lightly floured surface - the second rise will even out most small wrinkles!
Your oil was too hot. Always heat to exactly 170°C (338°F) and use a cooking thermometer to keep it consistent. If you don't have one, a wooden spoon dipped in the oil should form gentle bubbles, not aggressive ones.
Yes, but expect a different result. Baked Berliner miss that signature golden crust. Bake at 180°C (356°F) for 15-20 minutes until golden - still delicious but not quite the authentic bakery version!
When Germans Eat These Donuts
Fasching / Fasnacht (Carnival Season) Carnival season was when Kreppel (as we called them in Hessen) truly came into their own. Every bakery window was stacked high with them and the smell of warm fried dough was everywhere. They were as much a part of Carnival as the costumes and parades. Their high fat content also makes them the perfect party food - slowing down the absorption of alcohol!
Silvester (New Year's Eve) Now living in Bremen, at midnight everyone bites into one at the same time. One is always secretly filled with mustard (affiliate link) - and while you may feel unlucky getting it, tradition says it actually brings good luck in the New Year!
Christmas Markets and Fairs You'll also find Berliner at pretty much every German fair and festival - from Christmas markets to Oktoberfest. There's something about biting into a warm, sugar-dusted Berliner in the cold winter air that feels incredibly German.
Storage Tips
Berliner are best eaten fresh on the same day - honestly, warm from the pan is as good as it gets! They will keep for up to 24 hours at room temperature but the texture won't be quite the same.
Can I freeze Berliner? Yes! Freeze them unfilled and without powdered sugar. Once defrosted, warm them in the oven at 150°C (300°F), then fill and dust with powdered sugar just before serving.
More German Donut Recipes
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I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Authentic German Berliner Recipe - Easy with Pro Tips
Equipment
- cooking thermometer (affiliate link)
- piping bag (affiliate link) with thin, long, about 7 mm round nozzle
Ingredients
- 180 ml (1 cup) milk lukewarm
- 2 teaspoon instant yeast
- 50 gr (¼ cup) sugar
- 500 gr (4 cups) all-purpose Germany type 405, UK plain flour, US all-purpose flour
- 60 gr (⅓ cup) butter room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 egg yolks from medium eggs
For the filling
- 250 g (¾ cup) jam Filling options: Raspberry jam, strawberry jam, apricot jam, plum butter (Pflaumenmus), or vanilla pudding. See post for more traditional regional fillings.
To fry
- 750 ml (3 cups) neutral oil such as sunflower, vegetetable or canola oil. Alternatively, use vegetarian lard
For dusting
- 50 g powdered sugar
Instructions
- Mix the yeast and sugar into the lukewarm milk and leave for 10 minutes until it starts to bubble. This tells you your yeast is active and ready to work.180 ml milk, 2 teaspoon instant yeast , 50 gr sugar
- Add the flour, butter, vanilla sugar and salt to a large bowl. Pour over the yeast mixture and knead with a stand or hand mixer. Add the egg yolks one by one and continue kneading for 5 minutes until you have a smooth, elastic dough. Place in a lightly greased bowl, cover with a kitchen towel and leave to rise for 60 minutes.500 gr all-purpose , 60 gr butter , 1 teaspoon vanilla extract (affiliate link), ½ teaspoon salt , 3 egg yolks
- Turn the risen dough out onto a lightly floured surface and knead briefly by hand. Divide into 12 equal pieces (approximately 60g / 2oz each). Using a circular motion with the palm of your hand, gently roll each piece on the floured surface to create a smooth ball shape. Alternatively, roll the dough between the palms of both hands using the same circular motion. Don't worry if they look small - the dough balls will enlarge during the final rise. Place on a lined baking tray, cover with a tea towel and leave to rise for a further 30 minutes.
- Place the balls on a lined baking tray and cover with a tea towel. Leave to rise for a further 30 minutes.
- Pour the oil into a large pot and heat to 170°C (338°F). If you don't have a thermometer, dip a wooden spoon into the oil - it's ready when gentle bubbles form around it. It is important not to fry at too high a temperature, otherwise the outside will cook before the inside is done. F750 ml neutral oil
- Fry each Berliner for approximately 3 minutes on each side until golden brown. Remove with a slotted spoon, pat dry on a kitchen towel to absorb any excess oil and leave to cool for at least 20 minutes before filling.
- Remove them with a slotted spoon and pat them dry on a kitchen towel to absorb the remaining grease. Leave to cool down for at least 20 minutes before filling.
Filling the donut
- Fill a piping bag (affiliate link) fitted with a long, narrow nozzle (¼ inch / 7mm) with your chosen filling. If your jam contains bits or seeds, strain it through a sieve first to prevent the nozzle from blocking. Optionally, warm the jam slightly beforehand to help it flow more easily through the nozzle. Insert the nozzle into the side of each cooled Berliner and squeeze gently until you can feel the donut getting heavier.250 g jam
- Dust generously with powdered sugar and serve immediately.
Notes
Storage Instructions
These German doughnuts are best when eaten fresh. They last a maximum of a day. However, you can freeze them. Freeze them without the powdered sugar. Once defrosted you can reheat them in the oven.Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Susan Reynolds says
My grandmother made what we called “Fedkeekels” (American spelling LOL). I’ve been searching for a recipe and these are very similar. My dad is now 89 and he felt like a kid again when he was eating them. I made strawberry jam and it reminded us if eating at gramma’s house. Thank you so much.
Marita says
Hi Susan,
thanks for your comment. I am glad you enjoyed these German donuts.
Best Wishes
Marita
Robin says
I'm considering this recipe for Fat Tuesday, but the calorie count has frightened me. Is it possible that 808 calories per donut is an error? I sure hope so - otherwise, it's way too fattening - even for Fat Tuesday!!
Marita says
Hi Robin, you are right! I have automatic calculating calories, and I think it counted the oil as being in the dough, rather than being used for frying. I adjusted it. 🙂