🇩🇪 Germany · Dessert
Berliner Pfannkuchen / Krapfen (German Jelly Doughnuts)
By eatmundo · July 6, 2026
These delightful Berliner Pfannkuchen, often called Krapfen, are classic German jelly-filled doughnuts, traditionally enjoyed during carnival season. Light and fluffy yeast dough is deep-fried to golden perfection, then filled with sweet fruit jam and dusted with powdered sugar. A truly irresistible treat!
Ingredients
check them off as you prepareHow to Make It
- 1
In a small bowl, combine 150ml of lukewarm milk with 1 teaspoon of sugar and 20g of fresh yeast (or 7g active dry yeast). Stir gently and let it sit for 5-10 minutes until frothy. This shows the yeast is active and ready to work.
- 2
In a large mixing bowl, combine 500g of plain flour with the remaining 59g of sugar, a pinch of salt, and the zest of one lemon. Make a well in the center and pour in the activated yeast mixture.
- 3
Add two large eggs and 60g of softened unsalted butter to the mixture. Knead the dough vigorously for 10-15 minutes, either by hand or with a stand mixer fitted with a dough hook, until it's smooth, elastic, and no longer sticky.
- 4
Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. Patience here is key for fluffy doughnuts!
- 5
Gently punch down the dough and roll it out on a lightly floured surface to about 1.5 cm thick. Use a round cutter (about 7-8 cm diameter) to cut out 10-12 circles. You can re-roll scraps once.
- 6
Place the dough circles on a floured baking sheet, leaving space between them. Cover loosely with a towel and let them proof again in a warm place for another 30-45 minutes, until noticeably puffed up.
- 7
Heat 1.5-2 liters of vegetable oil in a deep pot or Dutch oven to 170°C (340°F). Carefully lower 2-3 Krapfen at a time into the hot oil. Fry for about 2-3 minutes per side until golden brown and puffed, developing a distinctive light "ring" around the middle.
- 8
Remove Krapfen with a slotted spoon and drain on paper towels. Once slightly cooled but still warm, fill them using a pastry bag fitted with a long, thin nozzle with about 1 tablespoon of fruit jam. Dust generously with powdered sugar before serving.
Frequently Asked Questions
How do I know if my fresh yeast is active, and can I use dry yeast instead?+
To check fresh yeast, combine it with a pinch of sugar and warm milk; it should become frothy within 5-10 minutes. If using active dry yeast, use about 1/3 less by weight and proof it similarly before adding to other ingredients.
What's the ideal environment and duration for the dough to proof properly?+
Proof the dough in a warm, draft-free place (around 25-30°C / 77-86°F) until it has doubled in size, which typically takes 1 to 1.5 hours for the first proof and 30-45 minutes for the second proof after shaping.
What's the ideal oil temperature for frying, and how do I achieve the characteristic light 'white ring'?+
Maintain your vegetable oil at a consistent 170-175°C (340-345°F). Frying at this temperature, then flipping them once golden brown, helps create the distinctive lighter ring around the middle as they cook through evenly.
What type of fruit jam is best for Berliner Pfannkuchen, and how should I fill them?+
Traditionally, red currant, raspberry, or plum jam (Pflaumenmus) are preferred for their tartness. Use a piping bag with a long, thin nozzle to inject the jam into the side of the cooled doughnuts, ensuring an even filling without tearing.
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