Berliner Pfannkuchen

Name: Berliner Pfannkuchen
Prep time: 100 min
Cook time: 15 min
Total time: 115 min
Yield: 12 servings
Cuisine: German
Ingredients: 2/3 cup whole milk, warmed; 2.5 tsp active dry yeast; 1/4 cup granulated sugar; 4 cups all-purpose flour; 1/2 tsp fine salt; 4 egg yolks, beaten; 1/4 cup unsalted butter, softened; 6 cups neutral vegetable oil; 1 cup plum jam; 1/4 cup powdered sugar, sifted

Traditional German fried yeast doughnuts filled with sweet fruit jam and dusted with powdered sugar. Soft, airy, and rich with a signature light ring around the center.

115 minMediumServes 12270 cal/serving

GermanDessertStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeSesame-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2/3 cup whole milk, warmed
2.5 tsp active dry yeast
1/4 cup granulated sugar
4 cups all-purpose flour
1/2 tsp fine salt
4 egg yolks, beaten
1/4 cup unsalted butter, softened
6 cups neutral vegetable oil
1 cup plum jam
1/4 cup powdered sugar, sifted

Instructions

1

Mix 2/3 cup warmed whole milk, 2.5 tsp active dry yeast, and 1/4 cup granulated sugar in a small bowl until bubbly, about 10 minutes.
2

Combine 4 cups all-purpose flour and 1/2 tsp fine salt in a large bowl. Add yeast mixture, 4 beaten egg yolks, and 1/4 cup softened unsalted butter, kneading into a smooth dough.
3

Cover dough and let rise in a warm area for 60 minutes until doubled in size.
4

Roll dough 1/2 inch thick, cut into rounds, and let rise for 30 minutes.
5

Heat 6 cups neutral vegetable oil in a deep pot to 340 degrees F and fry dough rounds for 2 to 3 minutes per side.
6

Fill cooked doughnuts with 1 cup plum jam and dust with 1/4 cup sifted powdered sugar.

Questions

Can I make Berliner Pfannkuchen dairy-free?

Yes. The dairy in this entry is 2/3 cup whole milk, warmed, 1/4 cup unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Berliner Pfannkuchen gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Berliner Pfannkuchen keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Berliner Pfannkuchen?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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