Jelly Donuts 

Jelly Donuts are known throughout Germany as Krapfen, Berliner or Pfannkuchen,  depending on the region. They are a traditional pastry for new years or carnival and  can be found filled with different jellies, cream or Advocaat, or as a prank, with  mustard.

380 g flour 

180 ml milk 

30 g sugar 

2 tsp dry yeast 

3 egg yolk 

40 g butter 

1 pinch of salt 

400 g favourite jam  

1 l sunflower oil   

powdered sugar 

• Warm the milk and add butter to melt. 

• Knead flour, sugar, dry yeast, salt, egg yolk and milk  

with butter to a soft dough. 

• Cover bowl with a towel and let rise for 1 hour. 

• Knead the dough by hand. Fold and squeeze a  

couple of times until it feels soft elastic. Use a bit of  

flower as needed. 

• Press dough flat and let rest for about 5 minutes. 

• Roll out to about 1 cm thickness. 

• Cut out circles of 6 - 8 cm diameter using a glass. 

• Cover with towel and let rise for about 20 minutes. 

• Heat oil in pot to 170 °C; a wooden stick has bubbles  

rising when dipped to the bottom of the pot. 

• Fry batches of dough circles in oil upside down 1.5 -  

2 minutes with closed lid, flip circles and fry another  

minute. Adjust times according to oil temperature  

and dough thickness to have soft, golden doughnuts  

that are done in the middle. (I checked the cooking  

time / oil temperature with the left over pieces from  

the cutting, which taste fabulous hot, rolled in sugar.) 

• Let cool on a wire rack and sprinkle or roll in  

powdered sugar while hot, or glaze when cold. 

• Pass jam through sieve to remove pieces and seeds. 

• Fill cooled doughnuts using piping bag with long  


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