German Berliner-Style Mini Doughnuts with Charred Lemon Sugar

About This Recipe

Berliner are Germany's classic jam-filled doughnuts, deep-fried until golden and pillowy, then dusted with sugar and typically filled with plum jam or raspberry preserves -- a beloved treat especially around New Year's Eve and Carnival season. This version makes them mini for easy bite-sized eating and finishes them in a sugar that's been infused with charred lemon zest, giving a smoky citrus edge against the sweetness. The technique for good Berliner is proofing the dough properly, twice, so it turns light and airy rather than dense, and frying at a controlled temperature (around 175°C/350°F) so the doughnuts cook through without over-browning on the outside. Charring lemon zest in a dry pan before mixing it into sugar is an extra step that adds real depth to what's usually a plain sugar coating. These mini Berliner are perfect party food, filled with jam via a piping bag after frying and rolled while still warm in the charred lemon sugar so it sticks properly.

Ingredients

Serves 2

• 500 gall-purpose flour
• 7 ginstant yeast
• 60 gsugar
• 2eggs
• 200 mlwarm milk
• 60 gbutter(softened)
• 0.5 tspsalt
• 1 Loil(for frying)
• 0.5 cupraspberry or plum jam
• 0.75 cupgranulated sugar(for coating)
• 2lemons(zested)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar, and salt in a bowl. Add eggs, warm milk, and softened butter, mix and knead 8-10 minutes until smooth and elastic.

2. 2

   First proof

   Cover and let rise in a warm place 1 hour until doubled.

3. 3

   Shape and second proof

   Punch down, divide into small 25g pieces, and roll into balls. Cover and proof another 30-40 minutes until puffy.

4. 4

   Char the lemon zest

   Toast lemon zest in a dry pan over medium heat, stirring, until it darkens slightly and smells fragrant, about 2 minutes. Mix into the granulated sugar.

5. 5

   Fry

   Heat oil to 175°C (350°F). Fry the doughnuts in batches, 2-3 minutes per side, until deep golden. Drain on a wire rack.

6. 6

   Fill and coat

   While still warm, roll each doughnut in the charred lemon sugar, then use a piping bag fitted with a thin tip to inject jam into the center of each.

Variations

• •

  Fill with vanilla custard instead of jam for a different classic Berliner variation.

• •

  Skip the charred lemon step for the traditional plain sugar coating.

• •

  Make full-sized Berliner instead of minis, adjusting frying time to about 3-4 minutes per side.

Storage

Best eaten the day they're made while fresh. Store in an airtight container at room temperature for 1 day; they don't freeze or reheat particularly well once filled.

Frequently Asked Questions