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1
Mix and Knead the Dough
15 Mins
Room temperature, about 20°C (68°F)
Tip the flour, the 60 g of dough sugar and the salt into a large bowl and make a well. Pour in the foamy yeast milk, the beaten eggs, vanilla and lemon zest, and stir until a shaggy dough forms. Add the softened butter a piece at a time and knead on a lightly floured surface for 8–10 minutes until the dough is smooth, soft and springy — it should bounce back when you press it.
Knead until the dough stops sticking to your hands; if it is still tacky after 5 minutes, add flour a teaspoon at a time, not a handful.
Done when: A smooth, elastic dough that springs back when pressed.
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2
First Rise Until Doubled
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, put it in a lightly oiled bowl and cover with a damp cloth or cling film. Leave it in a warm, draught-free place for about 60 minutes until it has doubled in size and a finger pressed in leaves a dent that fills back slowly.
An oven with only its light on is a perfect warm spot — just make sure the oven itself is off.
Done when: Dough doubled in size, soft and puffy, with a slow spring-back.
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3
Shape and Second Rise
25 Mins
Warm place, about 25°C (77°F)
Knock the dough back gently, divide it into 12 equal pieces of about 75 g and roll each into a smooth ball, tucking the seam underneath. Set the balls on a floured tray, leaving space between them, cover loosely and leave for 20–25 minutes until puffy — they should look like soft buns and wobble slightly when you shake the tray.
Roll each ball against the worktop with a cupped hand; a tight, smooth skin stops the doughnut splitting in the oil.
Done when: Puffy, smooth balls about 8 cm (3 inches) across, light as air when lifted.
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4
Fry Until Golden with a Pale Ring
20 Mins
Oil at 170°C (340°F)
Heat the oil in a deep, heavy pot to 170°C (340°F) — use a thermometer, not guesswork. Lower 3 doughnuts in at a time, smooth side down, and fry for about 2 minutes, then turn and fry 2 minutes more until deep golden with a pale ring around the middle. Lift out with a slotted spoon and drain on paper towels. Let the oil come back to 170°C (340°F) before the next batch.
Do not crowd the pot — too many doughnuts at once drops the oil temperature and they soak up fat instead of puffing.
Done when: Deep golden doughnuts with a pale band around the middle, light and springy, not greasy.
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5
Fill with Jam and Roll in Sugar
10 Mins
Warm, about 50°C (122°F)
While the doughnuts are still warm, push the piping nozzle into the side of each one and squeeze in about 20 g of jam — you will feel the doughnut grow heavier in your hand. Roll each filled doughnut in the granulated sugar until coated all over, then set on a rack. Eat the same day, while the sugar is still crisp.
Fill from the pale ring side, where the dough is thinnest — the nozzle slides in easily and the jam stays inside.
Done when: Warm, sugar-coated doughnuts that feel heavy with jam and show a little jam at the filling hole.
auto_awesome Finishing Touches & Plating
Serve the Berliner Pfannkuchen while they are still faintly warm, with the sugar crisp on the outside and the jam soft inside — one bite should give you sugar, soft dough and a burst of plum jam all at once.
Germany
3h 30m
