Berliner Pfannkuchen or Krapfen

This easy and delicious German jelly donut recipe, aka Berliner Pfannkuchen or Krapfen (among many other names!) is made with a simple yeast dough.

Filled with jam, deep-fried, and dusted with powdered sugar, these homemade doughnuts can be enjoyed all year round, but they are especially traditional served on New Year’s Eve where they are eaten at midnight for a sweet start to the New Year.

BERLINER VS. DONUT

People often wonder what makes a German donut different from an American donut. Both donuts are made from yeast-raised doughs, although Berliner donuts are shaped into balls (no holes) before deep-frying, whereas American donuts are cut out from a rolled-out dough. American donuts also have the middles cut out, which are then fried to make donut holes. The American donut is glazed, whereas German donuts or Berliner are powdered sugar coated and traditionally filled with jam. Feeling better about the differences now? Both are delicious in their own way!

Okay, I’m done with instructions and such! Have a great time making and eating these German donuts and don’t forget to leave me a rating and a comment if you make the recipe! I’d so love that!

HOW TO KEEP DONUTS FRESH?

I simply like to store any leftover donuts on a covered cake stand. You can either buy a cake stand complete with a dome, which also looks so beautiful on your kitchen countertop or simply buy a standalone dome to cover any platter. Lastly, covering a platter with reusable wrap will work. I always store my Berliner at room temperature and they keep well for about a day (if they last that long!).

INGREDIENTS