Berliner Pfannkuchen
Classic German jelly-filled doughnuts dusted with powdered sugar, perfect for festive occasions.
30 mins
Prep Time
20 mins
Cook Time
8
Servings
Ingredients
- 500g all-purpose flour
- 50g sugar
- 1 packet dry yeast (7g)
- 250ml lukewarm milk
- 50g melted butter
- 2 eggs
- 1 pinch salt
- 1 tsp vanilla extract
- 200g raspberry jam
- Powdered sugar for dusting
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the dough: In a large bowl, mix flour, sugar, and yeast. Add lukewarm milk, melted butter, eggs, salt, and vanilla extract. Knead until smooth.
Let the dough rise: Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the doughnuts: Roll out the dough to about 2 cm thickness. Use a round cutter to cut out circles. Place them on a floured surface, cover, and let rise for another 30 minutes.
Fry the doughnuts: Heat vegetable oil in a deep pan to 170°C (340°F). Fry the doughnuts in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
Fill with jam: Use a piping bag with a narrow nozzle to inject raspberry jam into each doughnut through a small hole poked in the side.
Dust with sugar: Generously dust the filled doughnuts with powdered sugar before serving.
Chef's Tips
- Yeast Activation: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- Even Frying: Maintain oil temperature for even cooking; too hot will burn, too cool will make them greasy.
- Jam Alternatives: Use apricot, strawberry, or plum jam for different flavors.
- Storage: Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- No Yeast Option: Substitute with baking powder for a quicker version, though texture will differ.
