February 15th, 2010


DSC_1619I like carnival only in very small doses. Because I am working in one of the strongholds of carnival in Rhineland and because I am living in a small town that is as “jeck”  as cologne its impossible for me to avoid carnival and all the drunken people. Drunkard are the most annoying part of carnival for me.  But carnival has a delicious side, too. There are all the baked goodies you can get at this time of the year. I like Berliner, a kind of jelly filled donut, very much. According to Bäcker Süpke there are two possibilities to get delicious Berliner for Rosenmontag: To buy them in the best bakery around or to bake them by yourself.

The best bakery in our town fills the Berliner with strawberry jelly this year, so buying Berliner is out of question. On the other hand, if I would eat strawberry jelly I would get nice red dots in my face which could be interpreted as carnival face painting. 😉

To stay on the safe side I decided to bake Berliner using Bäcker Süpkes recipe. The recipe worked really good in my hands, I have just to practise more to get the withe collar which is typical for Berliner.

To fill them I used a syringe which I combined with a 10 cm long cut of a drinking straw.


yields 9 BerlinerDSC_1663


  • 200g flour type 405
  • 140 ml Milch
  • 30g Hefe


  • whole sponge
  • 200g flour type 405
  • 60g Butter
  • 40g sugar
  • 6g salt
  • 45g egg (1 egg)
  • 35g eggyolk (2 eggyolk)

For Frying:

  • 1 l high heat oil (or more depending on pan size)


  • 100g apricot jam
  • Rum (optional)


  • sugar

Mix the ingredients for the sponge and rest it for 45 min.

Add the sponge to the other ingredients for the dough and knead the dough for 10 min. Rest the dough for 15 min, then fold the dough, repeat this after another 15 min, then rest the dough again for 10 min.

Divide the dough into pieces of 80g and shape them into tight balls. Proof for 45 min on a couch. They have to develop a skin to prevent soaking when frying.

Heat the oil to 160°C and fry each Berliner for 2 min, two times each side. If you get a white collar, submerse the Berliner after turning it for the second time, so that the collar will bake a little bit, too.

Turn them in sugar directly after frying and fill them with jam after cooling.


I submit this post to Susans Yeastspotting, her weekly showcase of yeastbaked goods.

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7 thoughts on Berliner

  1. Lena February 22nd, 2010

    Ich bin 10 Tage in Deutschland gewesen und habe jeden tag leckere Berliner genossen, einfach traumhaft…ich werde dein rezept auf jeden fall probieren..kompliment. Liebe gruesse Lena!

  2. Pingback: YeastSpotting February 19, 2010 | Wild Yeast

  3. Doireann (Dorothee) March 9th, 2011

    Habe das Rezept ausprobiert und gerade den ersten Berliner getestet (Ja, ich weiß, es ist Aschermittwoch, aber heute hatte ich die Zeit). Sie sind einfach genial.Fluffig, lecker, auch ohne Füllung und mit relativ wenig Zucker. Wir sind völlig begeistert.
    Dankbare Grüße
    Dorothee + bessere Hälfte

    1. Stefanie March 9th, 2011

      @Dorothee: Wie schön, das die Berliner gut gelungen sind. Ich finde eh, dass man sie das ganze Jahr über essen kan (aber ich mag den Karneval ja auch nicht so sehr).

  4. Pingback: Hefe und mehr » Blog Archive » Siedegebäck: Geknotetes und Berliner

  5. Birgit February 23rd, 2012

    Ich bin auf der Suche nach einem verbesserten “Faasekiechelche”-Rezept hier gelandet – und bin begeistert! So schön fluffige Berliner hab ich noch nie hinbekommen, obwohl ich nun beileibe kein Backanfänger mehr bin. Ich hab sogar (weil ich immer mein Gewissen mit etwas “gesünderem” Mehl beruhigen muss) 630er Dinkelmmehl genommen. Dankeschön,auch im Namen meiner 2 Fressbären;-)) Birgit


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