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how to make donuts german berliner dirndl kitchen
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5 from 4 votes

Berliner: The Classic German Donut

Berliner, Krapfen, Kreppel, Pfannkuchen... there are way too many words to describe the perfection that a German donut is. Fluffy, deep-fried, powdered sugar drenched and usually filled with jam!
Prep Time15 mins
Cook Time20 mins
Resting Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Breakfast, Brunch, Coffee, Dessert, Kaffee
Cuisine: German
Keyword: Authentic German donut recipe, Easy filled German donut recipe, Easy German donut recipe, Fastnacht recipe, German Berliner recipe, German carnival recipe, German donut recipe, German Krapfen recipe, Jam filled German donut recipe, Krapfen recipe, Kreppel recipe, Pumpkin Berliner Recipe
Servings: 12
Calories: 322kcal



  • Combine the luke warm milk and yeast and set aside for 5 minutes. It should be bubbly. If not, start over (your milk may have been too hot or too cold). In the bowl of a standmixer, combine all ingredients for the dough and knead for 10 minutes on the medium-low setting. Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour.
  • Divide the dough up into equal pieces (best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).
  • Preheat frying oil (I used safflower oil) to 160°C/320°F and bake in batches (you will want the donuts to be able to swim on the surface) for about 5 minutes or until golden on the outside (flipping once).
  • Fill each Berliner with your favorite jam using a decorating bag and filling tip and dust with powdered sugar. I also LOVE filling them with plum butter! So lecker!


Calories: 322kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 78mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg