Germany Berliner Pfannkuchen (Jelly Doughnuts)
Berliner pfannkuchen are an addictive German version of American jelly doughnuts. They are filled with a variety of fruit jams such as apricot, plum, or strawberry and rolled in powdered sugar. Pfannkuchen are best eaten while still warm.
Recipe Servings: 4
Prep Time
20 minutes
+ 55 minutes resting
+ 55 minutes resting
Cook Time
15 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp (10 ml) active dried yeast
- 2 Tbsp (25 g) sugar
- ½ cup (120 ml) warm milk
- 2 cups (240 g) all-purpose flour
- ½ tsp (2.5 g) salt
- 2 egg yolks
- 3 Tbsp (45 g) melted butter
- 3 cups (720 ml) oil, for frying
- ¼ cup (60 ml) jam, divided
- ½ cup (50 g) powdered sugar
Directions
- Stir together the yeast, sugar, and warm milk until dissolved. Let it rest for 10 minutes.
- Sift together the flour and salt into a mixing bowl.
- Add the yeast, egg yolks, and butter.
- Knead the mixture for 10–15 minutes until a smooth and glossy dough forms.
- Cover dough and let rise for 30 minutes.
- Punch down dough and then roll it out ½-inch thick on a floured surface.
- Cut out 3-inch rounds, place them on parchment paper, cover, and let rest for 15 minutes.
- Heat oil to 320–360°F (160–180°C).
- Fry circles of dough until golden-brown on both sides.
- Transfer doughnuts to a paper towel-lined plate to drain.
- Make a small slit in each doughnut and fill with jam.
- Roll doughnuts in powdered sugar and serve.
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