Jelly donuts are so decadent, and so good that President John F Kennedy claimed he actually was one. Or did he?
A Berliner isn’t just any ordinary pastry. It’s a delightful ball of sweet, yeasty dough that’s been fried and filled to the brim with jam, cream, or custard. The creation is then given a glorious dusting of sugar before being devoured (devoured being the key word here).
Legend has it that Berliners hail from the bustling city of Berlin, Germany – the birthplace of this sweet sensation. In Germany, folks love to indulge in these delightful pastries during festive occasions like New Year’s Eve and Carnival. But let’s be real, you don’t need a special occasion to enjoy the heavenly goodness that is a Berliner.
In other parts of Europe and North America, Berliners go by other names like “jelly doughnuts” or “Bismarcks,” but we all know they’re the same delicious treats that we can’t resist.
The Berliner is the most famous incarnation of what most of us know as a jelly donut. Legend has it that during his visit to Berlin in 1963, American president John F. Kennedy proclaimed in a speech “Ich bin ein Berliner” – “I am a donut,” instead of “Ich bin Berliner” – “I am a citizen of Berlin.” News of Kennedy’s slip of the tongue spread like wild fire, turning the Berliner into one of the most recognizable pastries in the world. But since then, history has redeemed the late president, acknowledging that his statement wasn’t incorrect and that he indeed expressed what he intended even if with a heavy American accent.
Here’s how to make these delicious jelly donuts step by step:
Step 1: Activate the Yeast
Place lukewarm water in the bowl of an electric mixer, and sprinkle the yeast over it. Let it sit for 5 minutes until the yeast is activated.
Step 2: Combine the Ingredients
Add the flour, salt, buttermilk, eggs, sugar, butter, and vanilla extract to the bowl. Combine the ingredients in the electric mixer with the dough hook attachment on low speed for 1 minute. Then, beat on high speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Step 3: Let the Dough Rise
Transfer the dough to a large bowl that’s coated with non-stick spray. Cover the bowl with a plastic bag or plastic film, and let the dough rest for 2 hours or until it doubles in size.
Step 4: Prepare the Sugar-Cinnamon Mixture
While the dough is rising, combine the sugar and cinnamon in a small bowl and set it aside.
Step 5: Fill the Donuts
Fit a pastry bag with a narrow plain decorative tip, and fill it with your choice of jam or marmalade.
Step 6: Roll and Cut the Dough
When the dough is ready, roll it out on a floured surface until it’s 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cookie or biscuit cutter to cut out 12 rounds. Place the donuts on a cookie sheet lined with a linen napkin and dusted with flour.
Step 7: Fry the Donuts
Fill a large heavy-bottomed pot with frying oil, such as canola, sunflower, or peanut oil, about 3 inches deep. Heat the oil over medium heat until it reaches 350ºF on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF. Carefully drop the donuts one by one into the hot oil and fry until they’re golden brown. Flip them over and fry the other side. This should take about 4 minutes total. Remove the donuts from the oil with a slotted spoon and place them on a plate lined with paper towels.
Step 8: Coat the Donuts in Sugar
While the donuts are still warm, toss them in the prepared cinnamon-sugar mixture.
Step 9: Fill the Donuts with Jelly
Use the handle of a wooden spoon to poke a hole three-quarters of the way into the donut. Move it around to create a nice-size cavity for the jam. Insert the tip into the donut and fill it until it feels heavy. Repeat with the rest of the donuts.
Berliner Recipe – Because Everybody Loves a Jelly Donut
- Author: Roxana Jullapat
- Total Time: 2 hours 20 minutes
- Yield: 12 1x
Description
Tender donuts fried right before serving and filled with your favorite jelly, jam or marmalade.
Ingredients
UnitsScale
For the donut dough:
- 1 1/2 teaspoons (6 grams) dry active or instant yeast
- 3 cups (500 grams) all-purpose flour plus extra for dusting the work surface
- 1 teaspoon (4 grams) kosher salt
- 3/4 cup (175 milliliters) buttermilk
- 2 eggs
- 1/3 cup (75 grams) granulated sugar plus extra for rolling the donuts
- 3 ounces (85 grams) butter at room temperature
- 1/2 teaspoon (2.5 milliliters) vanilla extract
For finishing the donuts:
- 1 cup (225 grams) granulated sugar
- 1/2 teaspoon (1 gram) ground cinnamon
- 1 cup (1/2 pint) jelly, jam or marmalade of your choice
Instructions
- Place ½ cup (118 milliliters) lukewarm water in the bowl of an electric mixer, and rain the yeast over the water. Stir and set aside to activate for 5 minutes.
- Add the remaining ingredients to the yeast mixture and combine in the electric mixer fitted with the dough hook attachment on very low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes.
- Transfer the dough to a bowl lightly coated with non-stick spray –bowl should be large enough to let the dough double in size. Cover the bowl loosely with a plastic bag or plastic film and let rest for 2 hours or until the dough doubles in volume.
- While the dough is rising, combine sugar and cinnamon in a small mixing bowl and set aside. Then fit a pastry bag with a narrow plain decorative tip and fill with the jam or marmalade of your choice.
- When the dough is ready, turn it onto a floured surface, and roll it down with a rolling pin until it’s ½ to ¾ inch thick. Cut out 12 rounds with a 3 1/2 –inch round cookie or biscuit cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the donuts on the prepared cookie sheet.
- Fill a large heavy-bottomed pot with frying oil (such as canola, sunflower or peanut) about 3 inches deep, and heat it over medium heat until the oil reaches 350ºF on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF.
- Working in batches, carefully drop the donuts one by one into the hot oil. Fry until the donuts are golden brown, then flip them over and fry the other side –this should take about 4 minutes total. Test for doneness and gauge if the donuts need more or less frying time, pick out a sacrificial donut and cutting it right in the middle to see if it’s cooked through. As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue the process until all the donuts are fried. Let them sit until they’re cool enough to handle.
- While the donuts are warmish, gently toss them in the prepared cinnamon sugar. Then, use the handle of a wooden spoon to poke a hole three quarters of the way into the donut. Gently move it around to create a nice-size cavity for the jam. Insert the tip into the donut and fill it until it feels heavy. Repeat with the rest of the donuts.
- Prep Time: 2 hours
- Cook Time: 20 mins
Pastry Chef Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the tiny kitchen of a local bistro. Her fate was sealed. Over the next ten years she held tenures at highly acclaimed American restaurants including Campanile, Bastide, Lucques, AOC and Clarklewis. Since 201, she owns and operates, Cooks County in the heart of Los Angeles, where she’s also the head baker. Fueled by the yearlong availability of outstanding fruits and vegetables of California, Roxana’s strongest suit is in working with seasonal produce and alternative grains. Her menus are known as perhaps one of the most farmers’ market driven in town.
