Keep oil temperature stable
After each serving wait briefly until the oil reaches 170 °C again. Too cool fat pulls into the dough, too hot the Berliners tan before the complete cooking.
German Recipe
Jam-filled Berliners
For evenly airy Berliners, a soft, well kneaded yeast dough is placed twice to the cooking. The dough pieces bake at a controlled oil temperature and are then filled with jam.
Total time
2 hr 30 min
Calories
350 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Airy Berliners with red fruit filling
In Berlin they are simply called pancakes, while the same pastry is called Berliner, Krapfen or Kreppel elsewhere. A decisive factor is an elastic yeast dough, sufficient rest time and about 170 °C hot frying oil. Thus, the dough pieces cook to the middle, without becoming too dark or greasy outside.
German Recipes
Recipe
Jam-filled Berliners
Berlin pancakes are loosely opened yeast dough balls, which are fried golden brown, filled with red jam and finely sugared.
Ingredients
12 servings
Method
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1
Add yeast milk
Dissolve yeast in lukewarm milk and mix with 1 tsp of sugar and 2 tsp of flour. Leave covered for 10 minutes until small bubbles appear.
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2
Knead the dough thoroughly
Add the remaining flour, sugar, butter, eggs, vanilla sugar, salt and lemon peel to the yeast milk. Knead the soft dough for 8 to 10 minutes until it is smooth and dissolves from the edge of the bowl.
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3
First Gare
Form the dough into a ball, cover it and let it go in a warm place for about 60 minutes. Its volume should roughly double.
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4
Form the doughlings
Degass the dough briefly, divide into twelve pieces weighing about 75 g and grind each piece on an uncrushed surface tightly round. Place on baking paper with a distance and let go covered for another 30 minutes.
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5
Fry at 170 degrees
Heat oil in a wide pot to 170 °C. Place a maximum of three dough pieces with the top down, cover for about 2 minutes and then fry open golden brown for 2 minutes after turning.
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6
Filling and pollination
Remove Berlin with a slotted spoon and drain over kitchen paper on a lattice. Place jam in a spray bag with filler, inject on the side and dust the lukewarm pastry with powder sugar.
Kitchen know-how
Tips for Jam-filled Berliners
Tight round effect
A smooth dough skin keeps the fermentation gases inside. Pull the pieces with circular movements over the work surface without using any additional flour.
Variations
How to adapt this recipe
Replace the smooth red jam with finely stirred plum. A small pinch of cinnamon fits this stronger filling.
Mix 150 g powdered sugar with 2 to 3 tablespoons of lemon juice in a thick liquid and let the cooled Berliners glazed thinly. The jam remains as in the basic recipe.
Nutrition per serving
350kcal
48.0 gCarbohydrates
6.0 gProtein
14.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Jam-filled Berliners
The well-opened doughling floats high in the fat. Its center touches the oil completely on no side and therefore remains visible as a bright ring.
About 170 °C are ideal. At a lower temperature, the Berliners absorb more fat, and at a much higher temperature, they become dark outside before the dough is even inside.
With a narrow syringe sleeve, it works the cleanest. Alternatively, cut a bag with a small knife on the side and fill the jam in with a small spray bag.
Yes. Use only 10 g of fresh yeast, cool the kneaded dough immediately covered and temper the next morning, form and let go to visible magnification.
They taste best on the day of frying. Unfilled, fully cooled Berliners can be frozen and refreshed shortly after thawing with low oven heat.
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