German Donut Recipe: How to Make Berliner (Krapfen)

German Donut Recipe: How to make Berliner starts with understanding these soft, fluffy, jam-filled delights, also known as Berliner Pfannkuchen. A treat across Germany and beyond, Berliners are enjoyed, especially during festive occasions like Karneval, Christmas Markets or New Year’s Eve.

Topped with powdered sugar, granulated sugar, or icing, these mouthwatering donuts are actually quite easy to make at home.

Below in the recipe card, I'll be giving you a step-by-step method of making baked Berliners, a lighter version of the traditional fried donut. Baked Berliners are a healthier alternative to the traditional fried recipe. Baking reduces the fat content while still providing a deliciously soft texture. Plus, you avoid dealing with hot oil and the cleanup that follows.

Yes, I'll include how to fry them, if you prefer, but just think, by baking you can enjoy these more often (think ... fewer calories, yet totally delicious!) First, though, let me share a bit of the interesting history behind these German donuts. 

The History of Berliner Donuts

The Berliner donut’s origins are steeped in German culinary tradition. According to one popular legend, the treat was invented in the 18th century by a Berlin-based baker who wanted to honor his city.

The baker, said to be a former artilleryman, created a sweet dough shaped like cannonballs in homage to his military background. Over time, these filled German doughnuts became synonymous with the city, earning the name “Berliner.”

Over the years, Berliner have become known by different names, such as:

• Berliner: in most parts of Germany, except in Berlin itself
• Pfannkuchen: in Berlin, which means “pancakes” in other regions of Germany
• Krapfen: in southern Germany
• Faschingskrapfen: in Bavaria during Karneval (Fasching) season
• Kräppel: in Hessen and the Frankfurt area

They’re often filled with fruit jam, but modern variations include custard, chocolate, or even Nutella. Outside of Germany, you might hear them called “jelly donuts,” but in their homeland, they are much more than a sweet treat—they’re a symbol of celebration.

Berliners are a staple at German festivals, particularly during Karneval, which combines ancient traditions, Christian customs, and modern-day revelry. It’s a time of joy, laughter, and a bit of indulgent chaos before Lent begins. Typically, Karneval begins on November 11th at 11:11 a.m. with smaller events and builds to its grand finale in February or March. 

Berliner doughnuts are also a popular treat for New Year’s Eve. Their festive nature—soft, sweet, and often dusted with powdered sugar or filled with bright jams—makes them perfect for the joyful atmosphere. A fun New Year’s tradition involves secretly filling one Berliner with mustard, instead of jam.

When a Donut Made History

The phrase “Ich bin ein Berliner,” was famously uttered by U.S. President J. F. Kennedy during a 1963 speech in West Berlin. He was expressing solidarity with the people of Berlin during the Cold War, emphasizing unity against the division caused by the Berlin Wall.

However, a playful misunderstanding arose due to the dual meaning of the word “Berliner.” While Kennedy said, “I am a Berliner” (a citizen of Berlin), the same phrase could also be interpreted as, “I am a jelly donut,” because “Berliner” is the name for the jam-filled pastries in most parts of Germany.

Though grammatically correct in context, this humorous misinterpretation delighted linguists and food enthusiasts alike, cementing the Berliner's quirky place in cultural history.

What's the Difference Between Berliner and Krapfen?

The main difference between a Berliner and a Krapfen lies in regional terminology, as they are essentially the same jam-filled donut, though "Krapfen" is commonly used in southern Germany, while "Berliner" is favored in northern regions.

They taste very similar since they are made from similar doughs and fillings, but slight regional variations in ingredients and preparation methods can result in subtle differences. For example, in some regions, Krapfen dough may include more butter or eggs, giving it a richer taste, while Berliners might be slightly lighter and airier.

• Berliners are often filled with raspberry or apricot jam, while Krapfen might be filled with vanilla custard, plum jam, or even chocolate.
• Berliners are commonly dusted with powdered sugar, whereas Krapfen might be coated in granulated sugar.

Though these differences exist, overall, they are sweet, soft, indulgent and very much the same, making the distinction more about tradition than flavor. So, for the Berliner recipe below, just change the filling and coat in granulate sugar to enjoy them as Krapfen!

This is How Easy it is to Make Berliners

Mix the yeast with lukewarm milk and a bit of sugar. While it sits, mix the flour, sugar, salt, and lemon zest in the bowl of your mixer. Once the yeast has become bubbly (in about 5 to 10 minutes) add it along with the remaining ingredients.

Using the dough hook, mix well together and then let the dough hook knead for about 10 minutes until the dough is smooth and soft. You can also do this kneading by hand, if you wish.

Put the dough into an oiled bowl and cover with plastic wrap or a clean kitchen towel. Place in a warm, draft-free location and let it sit until the dough has doubled in size.

Divide the dough either into 12 equal pieces (best done by weighing) for smaller Berliner or into 10 equal parts for larger ones.

You'll see that I took half the dough, and formed 5 from one half, the bigger ones on the left, and 6 donuts from the other half, the smaller ones on the right side. You choose how big you want them!

Using a filling tip on your piping bag, inject jam into the slightly cooled donuts.

Then, melt butter and brush it over the still warm donuts. If you are making Krapfen, as shown below, then either roll them into the sugar or spoon the sugar over the tops and sides.

I couldn't resist stopping to sample the smallest Krapfen ... SO good! It was still warm ... and so fluffy soft ... and so MEGA LECKER!

The granulated sugar gives a bit of a crunch to the crust, which is really nice with these baked donuts, since their crust isn't crispy fried.

OR, dust them with powdered sugar and you have ...

... BERLINER! 

These are perfect for the Christmas season, as well as being traditionally served for New Year's. And don't forget, if these are for New Year's Eve, then you will secretly fill one of these with mustard instead of jam!

Can These Berliner be Fried Instead of Baked?

Frying gives Berliners a crispy, golden exterior while keeping the inside soft and fluffy. The high heat of the oil causes the dough to puff up rapidly, creating that light texture associated with traditional Berliners. Baking, on the other hand, produces a softer, less crispy exterior and a slightly denser texture.

If you're aiming for an authentic fried Berliner experience, frying is the way to go. And that way, they have the telltale sign of a Berliner, the white ring around the outside from not being submerged in oil.

However, for a healthier or easier alternative, sticking to baking works wonderfully too. And, I think, they are just as delicious and definitely easier to make. And the kitchen smells like fresh baked donuts and the frying smell doesn't permeate the house.

The German donut recipe, given below, can be adapted for frying instead of baking, as the dough is versatile enough to handle both methods. However, the recipe should be adapted with a few adjustments and additional steps are necessary to ensure the best results when frying:

• Enrich dough with butter, eggs, and milk; adjust butter or milk for lighter texture.
• Let dough rise, shape into donuts and let rise again.
• Fry donuts in small batches in oil at 350°F (175°C) in a deep fryer for 1–2 minutes per side.
• Remove with a slotted spoon and drain excess oil on paper towels.
• Cool slightly, fill with jam, and dust with powdered sugar or roll in granulated sugar.

How to Fill Berliners With Custard

The traditional filling is fruit jam, but vanilla custard adds a creamy twist.

• Make vanilla custard by heating milk, sugar, vanilla, and cornstarch or egg yolks; cool completely. Pastry cream with butter is richer.
• Cool Berliners slightly, then use a piping bag to fill with custard. 
• Dust with powdered sugar or drizzle with chocolate or caramel for extra indulgence.

Tips for Perfect Baked Berliners

• For this German donut recipe, ensure all ingredients, especially the butter and eggs, are at room temperature to create a smooth dough. 
• Ideally, weigh the ingredients, especially the flour. If you don't have a scale, first fluff up the flour, then scoop it into the measuring cup with a spoon. Do not scoop the flour with the measuring cup. It will compress the flour, and you'll get more flour than needed.
• While fruit jam is classic, try custard, chocolate, or even savory options like cream cheese for a twist.
• Keep an eye on the Berliners in the oven to ensure they stay soft and fluffy. You don't want them to get too dark.

FAQs about Berliner Donuts

Ready to Make this German Donut Recipe?

PIn this for later:

---

Follow us on