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German

Berliner Pfannkuchen

Tender yeast-raised German doughnuts with a pale ring around the middle, filled with raspberry or plum jam and rolled in fine sugar. They are best eaten the day they are fried, while the crumb is still soft and fragrant.

Berliner Pfannkuchen — German — ChefSnap
1 hr 45 minsPrep
10 minsCook
8Serves
MediumDifficulty
430 kcal per serving8g protein 58g carbs 18g fat
Watch it made — Berliner PfannkuchenWatch it madeFood Wishes · 5:05

Ingredients

Method

  1. Stir the lukewarm milk, yeast, 1 teaspoon of the sugar, and 2 tablespoons of the flour together in a bowl, then let it stand for 10 minutes until lightly foamy.
  2. Add the remaining flour, remaining sugar, egg yolk, softened butter, salt, lemon zest, and rum, then knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
  3. Cover the dough and let it rise in a warm place for 45 to 60 minutes, until visibly doubled.
  4. Turn the dough onto a lightly floured surface and divide it into 2 equal pieces, then shape each piece into a tight, smooth ball.
  5. Place the dough balls on small squares of baking paper, cover loosely, and proof for 30 to 40 minutes until puffy and delicate.
  6. Heat the oil or clarified butter in a deep pot to 170°C, keeping the temperature steady.
  7. Lower the dough balls into the fat, top side down, using the paper to help you, then remove the paper with tongs.
  8. Fry covered for about 2 minutes on the first side, then uncover, turn carefully, and fry for another 2 minutes until golden with a pale band around the middle.
  9. Lift the Pfannkuchen out with a slotted spoon and drain briefly on kitchen paper.
  10. While still warm, roll each Pfannkuchen in the extra sugar.
  11. Fill a piping bag fitted with a small long nozzle with jam, push it into the side of each Pfannkuchen, and pipe in the filling until the doughnut feels slightly heavy.
  12. Let them rest for 5 minutes before serving so the filling settles inside.

Common questions

Can I substitute instant yeast or dried yeast for fresh yeast in Berliner Pfannkuchen?

Yes. Use about one-third the weight of fresh yeast if using active dry or instant yeast. If using active dry, dissolve it in the lukewarm milk first. Dough rise times may be slightly longer if your kitchen is cool.

How long does Berliner Pfannkuchen dough need to rise and proof?

Plan on 45 to 60 minutes for the first rise, until doubled, then 30 to 40 minutes for the shaped dough to become puffy. In a warm room it may go faster; don’t overproof or they can collapse in the fryer.

What are the most common mistakes when frying Berliner Pfannkuchen?

The biggest issues are oil that’s too hot, which browns the outside before the center cooks, and oil that’s too cool, which makes them greasy. Also avoid overcrowding the pot and handling the dough roughly after proofing.

How should I store Berliner Pfannkuchen and can I make them ahead?

They are best eaten the day they’re made. Store cooled filled doughnuts in an airtight container at room temperature for 1 day, or refrigerate for 2 days. Rewarm briefly before serving; long storage softens the crust.

What’s the best way to serve Berliner Pfannkuchen?

Serve them lightly dusted with sugar or plain, and fill with raspberry jam or Pflaumenmus if not already filled. They’re nicest slightly warm. A cup of coffee or tea is the classic pairing, especially for breakfast or carnival time.