Classic German Berliner Jelly-Filled Donuts with Cinnamon Sugar
Traditional German Berliner donuts feature a tender, yeasted dough that's fried to golden perfection and filled with your favorite jam or marmalade. These pillowy soft donuts are rolled in cinnamon sugar while still warm, creating a delightful contrast of textures. Perfect for breakfast, afternoon coffee, or special occasions like Carnival season. This recipe yields 12 generous donuts with a classic buttermilk tang and rich butter flavor that sets them apart from ordinary jelly donuts.
Ingredients
- 1 ½ teaspoons dry active or instant yeast
- 3 cups all-purpose flour, plus extra for dustingbread flour1:1none
chewier texture
- 1 teaspoon kosher salt
- ¾ cup buttermilk
- 2 eggs
- ⅓ cup granulated sugar, plus extra for rolling
- 3 ounces butter, at room temperature
- ½ teaspoon vanilla extract
- 1 cup granulated sugar, for cinnamon sugar
- ½ teaspoon ground cinnamon
- 1 cup jelly, jam or marmalade, of your choice
- ½ cup lukewarm water
- frying oil, such as canola, sunflower or peanut
Instructions
- 1
Place lukewarm water in electric mixer bowl and sprinkle yeast over water, stir and let activate for 5 minutes
- 2
Add remaining dough ingredients to yeast mixture and mix with dough hook on low speed for 1 minute
- 3
Stop mixer, scrape bowl sides with spatula, then beat on high speed for 2 minutes
- 4
Transfer dough to greased bowl large enough for doubling, cover loosely and let rise for 2 hours until doubled
- 5
Combine sugar and cinnamon in small bowl, then fit pastry bag with narrow tip and fill with jam
- 6
Roll dough on floured surface to 1/2 to 3/4 inch thickness and cut out 12 rounds with 3 1/2-inch cutter
- 7
Place donuts on floured linen-lined cookie sheet
- 8
Heat oil in heavy pot to 350°F on deep fry thermometer
- 9
Fry donuts in batches until golden brown, flipping once, about 4 minutes total
- 10
Remove with slotted spoon to paper towel-lined plate and let cool until handleable
- 11
Toss warm donuts in cinnamon sugar, then poke holes with wooden spoon handle
- 12
Insert pastry tip and fill donuts with jam until they feel heavy
Tips
Test doneness by cutting one donut in half to check if the center is fully cooked through before removing the rest from oil.
Fill donuts while slightly warm but cool enough to handle - this prevents the jam from melting out.
Use a pastry bag with narrow tip for clean filling, or substitute with a squeeze bottle for easier jam insertion.
Good to Know
Store filled donuts covered at room temperature for up to 2 days. Unfilled donuts freeze well for up to 1 month.
Dough can be made day before and refrigerated after first rise. Donuts best filled day of serving.
Serve at room temperature or slightly warm. Best enjoyed within 24 hours of filling.
Common Mistakes
Don't overheat oil above 350°F to avoid burning exterior before interior cooks
Don't skip the rising time to avoid dense, heavy donuts
Don't overfill with jam to avoid messy bursting during eating
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Baked versions won't have the traditional texture but can work at 375°F for 12-15 minutes. They'll be more like filled buns than classic Berliners.
What's the best jam for filling?
Traditional choices include raspberry, strawberry, or apricot jam. Choose thick jams over thin preserves to prevent leaking during eating.
How long do filled Berliners keep?
Best eaten same day filled. Store covered at room temperature up to 2 days, though texture will soften over time.