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Berliner Pfannkuchen

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

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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. 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. 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. 3

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

  4. 4

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

  5. 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. 6

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

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Questions

What is Berliner Pfannkuchen?

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. This reference files it under German dessert: made on the stovetop, rated medium and about 115 minutes start to finish.

What if the yeast does not foam in Berliner Pfannkuchen?

Step 1 reads: "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." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Berliner Pfannkuchen?

The entry for Berliner Pfannkuchen calls for 2.5 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Berliner Pfannkuchen gluten-free?

Yes. The gluten in Berliner Pfannkuchen 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.

Is Berliner Pfannkuchen vegan?

No, though it is vegetarian. What keeps it from vegan is 2/3 cup whole milk, warmed, 1/4 cup unsalted butter, softened and 4 egg yolks, beaten. For fully plant-based entries, see the vegan dessert collection.

Can I start Berliner Pfannkuchen the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover dough and let rise in a warm area for 60 minutes until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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