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Berliner Pfannkuchen with raspberry jam in a christmas box.

Berliner Pfannkuchen with raspberry jam

Delicious deep-fried Berliner Pfannkuchen filled with raspberry jam. They are fluffy yeast doughnuts that are fried in hot oil, then rolled in sugar and filled. You can use the filling you like best.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Cake
Cuisine German
Servings 22 pieces
Calories 324 kcal

Ingredients
  

  • 2 ½ dl whole milk
  • 50 g fresh yeast
  • 2 eggs
  • 80 g sugar
  • ½ tsp salt
  • 1 tsp ground cardamom
  • 600 g all purpose flour
  • 100 g butter soft

Frying

  • 1 ½ l sunflower oil for frying

Decoration and filling

  • 1 dl sugar
  • 2 dl raspberry jam

Instructions
 

Dough

  • Heat the milk until it is lukewarm. Dissolve the yeast in the warm milk. Then add eggs, salt, sugar, and cardamom, and whisk everything together well.
    2 ½ dl whole milk, 50 g fresh yeast, 2 eggs, 80 g sugar, ½ tsp salt, 1 tsp ground cardamom
  • Add the flour a little at a time, and then knead the dough well. The dough should be kneaded until it is smooth and elastic and releases from the sides of the bowl; in my mixer, it takes about 15 minutes. Add the soft butter and knead it into the dough.
    600 g all purpose flour, 100 g butter
  • Let the dough rise in a warm place for about 45 minutes.

Shaping

  • Roll out the dough on a floured surface to a thickness of about 1.5 cm. Cut out round Berliners with a cutter or a glass. They should be about 7-8 cm in diameter.
  • Let the Berliners rise again for about 45 minutes, and in the meantime, heat the oil to about 170 degrees Celcius.
    1 ½ l sunflower oil

Frying

  • Test the oil with a small piece of dough or a wooden toothpick. It should sizzle around the dough or toothpick before it is ready to use.
  • When the oil is hot, cook your Berliner pfannkuchen for about 2 minutes on each side. Be careful when placing them in the oil, as it is very hot! If it goes too quickly and they become too dark too fast, the oil is too hot, and you should turn it down to ensure they are cooked through inside. Turn them over after 2 minutes and cook them on the other side as well.
  • After they have cooked for 2 minutes on each side, place them on kitchen paper for about 2 minutes, and then roll them in sugar.

Filling

  • Afterward, fill them with jam if you wish. Fill a piping bag with a filling tip with raspberry jam (or prune puree) and fill each bun with about ½ tablespoon of filling. This is easiest done by inserting the tip into the side of the bun where it is a bit softer and gently squeezing out the jam.
    1 dl sugar, 2 dl raspberry jam
  • Now they are ready to serve.

Nutrition

Serving: 1berlinerCalories: 324kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 26mgSodium: 96mgPotassium: 75mgFiber: 1gSugar: 13gVitamin A: 154IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword Berliner pfannkuchen, German doughnuts
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