or Jelly Doughnuts

Berliners are jelly doughnuts that are typically made and served on Fat Tuesday to indulge in something with extra calories before the fasting days ahead of Lent. You don’t have to wait all year for them, you can enjoy this treat with any of our fruit forward jellies and jams from Essendorfer. Our fruit sauces are also great with waffles, pancakes, cookies and cakes.


Berliners (German Doughnuts)

Makes 14-18 doughnuts


1 cup warm milk (115 F)

3 Tbsp. unsalted butter

2-1/4 teas dry yeast

3-1/2 c. flour

3 Tbsp. sugar

1/2 tsp. salt

3 egg Yolks

10 ounces of your favorite Essendorfer Jam or Fruit Sauce

2 c. confectioner’s or superfine baker’s sugar

In a small bowl, combine warm milk and butter. Sprinkle yeast over and stir. Let it rest for 10 minutes until it starts to foam.

Combine flour, sugar and salt in work bowl of a food processor, using the dough blade. Add milk and egg yolks, process until smooth.

Place dough in a lightly greased bowl, and turn to coat all sides of the dough. Cover, keep in a warm area and let rise about an hour until doubled in size. Place bowl in refrigerator to chill dough to make it easier to roll out.

On a lightly floured surface, roll dough 1/2” thick, use a 3” round cutter and let rise about 30 minutes. In a large saucepan, heat at least 3” of peanut, safflower or canola oil (or any neutral oil good for frying) to 375’ F.

Fry the doughnuts to avoid overcrowding golden brown about 4 minutes each side. Remove with a large slotted spoon and drain on paper towels.

Fill a pastry bag with the jam you’ve selected and use a toothpick to poke a hole in the doughnut to pipe in the jam. Dust with powdered sugar and enjoy while warm!


Made easy with Essendorfer Genussschmelzerei’s Luciano Fabioso

Photo by monkeybusinessimages/iStock / Getty Images
Photo by monkeybusinessimages/iStock / Getty Images

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