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
• 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