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Make your own doughnuts - Simple doughnut recipe

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Make delicious doughnuts yourself

Do you sometimes dream of the delicious flavour of a homemade Berliner? Imagine biting into a freshly baked doughnut and the sweet jam hitting your tongue. A homemade Berliner is simply a delight! And the best thing is that you can easily make them yourself. Whether you call them doughnuts, doughnuts or pancakes, these yeast pastries with a delicious filling are a real treat. So why not roll up your sleeves and get started right away?
The process of making your own doughnuts is actually quite simple. All you need are a few basic ingredients, a little patience and a large portion of motivation. Start by making a yeast dough. Knead the dough until it is nice and smooth and then leave it to rise in a warm place until it has increased significantly in volume. We would recommend using a food processor or, even better, a dough mixer for this type of kneading process.
While the dough is rising, you can start preparing the jam or filling of your choice. Traditionally, doughnuts are often filled with raspberry jam, but you can let your imagination run wild and use any filling you like. Nutella, vanilla cream and lemon cream are just some of the possible variations that can give your doughnuts the perfect flavour. There are now more and more creams that are used as fillings for doughnuts. Often, the glaze of the doughnut is also customised so that you know immediately what is inside. But here we have opted for a classic Berliner recipe. Our doughnut is filled with raspberry jam and rolled in granulated sugar.

The only downside to making them at home is the smell of deep-frying, but what can you "put up with" for the perfect treat? When I deep-fry at home, I always put a mobile hotplate on the balcony to avoid the smell.

Anyway, I hope you have lots of fun making these fluffy and delicious yeast pastries! I look forward to your feedback!

Most important key data

Quantity: 10 pieces

Baking time: approx. 6 minutes

Difficulty level: Medium

Shelf life: Max. 2 days

Berlin recipe

White flour330 g
Egg yolk55 g
Yeast | fresh15 g
Lemon zest2 g
Whole milk150 g
Sugar25 g
Butter | cold50 g
Salt4 g
Jam of your choice150 g

According to legend, the Viennese baker Cäcilia is the inventor of the delicious boiled pastry. During an argument with her husband, she threw a piece of yeast dough at him out of anger. However, the man ducked and the dough fell into a pot of hot fat - and so the doughnut was born. Another version tells that it was not the man who caused the baker's outburst of anger, but the lazy apprentice. However, the result was the same. One thing is certain, however, and that is that this boiling doughnut is simply unbelievably delicious and we can no longer do without it. Today you can find the Berliner with many different fillings. The most classic filling, however, is raspberry jam, vanilla cream and rosehip jam.

Making the Berlin dough

Place the flour, egg yolk, yeast and lemon zest in the bowl of the dough mixer. Dissolve the granulated sugar in the whole milk and then pour the mixture into the ingredients in the dough mixer. Allow the machine to mix the ingredients for approx. 1 minute in first gear until a coarse dough is formed.

Then add the cold butter and allow the machine to knead for a further 3 minutes on first speed. Finally, add the salt and knead the dough for 6 minutes on second speed.

Then do a window test with a little dough. To do this, pull the dough apart slightly until it is very thin and you can see through it without it tearing. If the window test is successful, you can shape the dough into a ball, place it in a lightly oiled bowl and cover it with dough plastic. It now needs to rise at room temperature for 60 to 70 minutes.

After the resting time, you must weigh the dough into equal pieces. Ideally, one piece of dough should weigh 60 g. Then try to round the dough pieces evenly with a circular motion of your hand.

Spread the round doughs on a baking tray lined with baking paper with sufficient space between them and cover them with dough plastic. Now leave them to rest at room temperature for 3 to 4 hours to allow them to rise. After the resting time, the doughnuts should have doubled in volume from their original size. Depending on the room temperature, the rising time may be shorter or longer.

Finishing the doughnuts

Now prepare everything for frying. Heat the oil in your deep fryer or a large pan to 170 to 180 ºC. Place about 4 doughnuts at a time in the deep fryer and let them float in the fat on one side for about 3 minutes. After the 3 minutes, carefully turn the pastries over. You can use two wooden skewers (kebab skewers) for this. When frying the doughnuts, it is important that you use enough oil so that the batter floats. This is the only way to get the typical white edge in the centre.

Once the fritters are golden brown on both sides, you can remove them from the fat with a slotted spoon and place them on kitchen paper to soak up the excess fat.

Roll the drained, still warm doughnuts in a mixture of cinnamon and sugar. You can of course use just sugar, but we thought that the cinnamon would be a perfect addition.

Put the raspberry jam in a piping bag with a doughnut piping nozzle and fill each doughnut with the desired amount of raspberry jam. When filling, count between 6 and 10 seconds depending on the amount you would like. You will need to press a little harder when filling.

Storage & shelf life

The doughnuts taste best fresh on the same day. After that, they dry out quite quickly, which is why we recommend storing them for a maximum of 2 days. Preferably in an airtight container.

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Posted in: Sweet recipes, Cakes and pastries, Sweet pastry

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