Berliner doughnuts are among Germany’s most beloved pastries, especially popular during the carnival season in late winter (February–March). These soft, jam-filled treats are a traditional indulgence enjoyed before the start of Lent, and you’ll find them fresh and warm in bakeries and homes across the country around Carnival (Karneval, Fasching, or Fasnacht).
Historical background
Before the Christian fasting period of Lent (Fastenzeit), which begins on Ash Wednesday and continues until Easter (Sundays traditionally excluded), people would use up rich ingredients like eggs, butter and fat. Fried pastries such as the Berliner became a festive way to enjoy those ingredients before the fast began. That seasonal custom is why Berliners are so closely associated with Carnival and Shrove Tuesday celebrations.
Carnival traditions in Germany
Germany hosts some of the liveliest Carnival celebrations in Europe. In the Rhineland cities—Cologne, Bonn, Koblenz and Mainz—you’ll find large, colorful parades, lively street parties and traditional songs. In many southern regions, local Fasnacht parades showcase folk costumes and long-standing regional customs. Carnival festivities typically begin on Thursday (known as Schmutziger Donnerstag in parts of Swabia or Weiberdonnerstag in the Rhineland) and run through until Ash Wednesday. Throughout these celebrations, enjoying seasonal specialities like the Berliner is a cherished ritual.
Ingredients for Berliner Doughnuts
Makes about 20 Berliners
Baking time: 35–50 minutes
- 500 g all-purpose flour
- 1 packet dry yeast
- 3 tbsp sugar
- 125 ml lukewarm milk
- 1 packet vanilla sugar (or 1–2 tsp vanilla extract)
- 1 pinch of salt
- Grated zest of ½ organic lemon
- 2 eggs
- 100 g butter
Filling
300 g jam (apricot, raspberry, strawberry or red currant work well)
Additional
Flour for dusting, neutral oil for frying, and powdered sugar for finishing.
Baking instructions
- Warm the milk slightly and melt the butter into it so the mixture is lukewarm.
- Sift the flour into a mixing bowl and stir in the dry yeast.
- Add the sugar, vanilla sugar (or vanilla), salt, lemon zest, eggs and the milk-butter mixture. Mix briefly at low speed with a hand mixer, then beat on high for about 5 minutes using dough hooks until you have a smooth, elastic dough. Alternatively, knead by hand until smooth.
- Cover the dough and let it rise in a warm place until it has doubled in size.
- Heat the frying oil to about 175 °C (350 °F). To test readiness, dip a wooden spoon handle into the oil—small bubbles forming around it indicate the correct temperature.
- Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 16–20 equal pieces and roll each into a smooth ball without cracks.
- Place the balls on floured kitchen cloths and allow them to rise again until noticeably puffed.
- Fry the balls in small batches (3–4 at a time) placing them into the oil with the seam or top facing down. Fry until golden brown on both sides, turning carefully with a slotted spoon or spider.
- Drain the fried Berliners on paper towels. While still warm, roll them in granulated sugar or dust with powdered sugar. Serve warm for the best texture and flavor, or cool on a wire rack.
Filling the Berliners
To fill the doughnuts, press the jam through a fine sieve to remove large fruit pieces if desired, then spoon it into a piping bag fitted with a narrow nozzle. Insert the nozzle into the side of each Berliner and inject the jam until the doughnut is gently rounded. Another method is to roll the dough thinner and cut out paired rounds (about 7–8 cm / 3-inch diameter). Place a teaspoon of jam on one round, cover with the second round and seal the edges before the second rise and frying.
Tip: For a glossy finish, brush the filled doughnuts lightly with melted butter before dusting with sugar. Berliners are best eaten the day they are made, while still tender and warm.
Enjoy baking these classic German doughnuts at home—the fragrance of warm fried dough and fruity jam is a true Carnival comfort.