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Berliner Krapfen (Jelly Doughnuts from Berlin)

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  • 3 to 4 cups unsifted flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water (105°F to 115°F)
  • 1 package active dry yeast
  • 2 egg yolks, beaten
  • 1/4 cup butter or margarine
  • Grated rind of 1 lemon
  • 1/4 cup plum or apricot jam


  • Mix the 2 cups flour with the sugar and salt.
  • Make a well in the center and add 1/4 cup warm water with the yeast. Allow this mixture to rise for 20 minutes.
  • Add the egg yolks, remaining water, and butter. Beat until well blended.
  • Add lemon rind and remaining flour until soft dough is formed. Knead for 5 to 10 minutes, until the dough is smooth and elastic.
  • Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch the dough down.
  • On a lightly floured board, roll the dough until it is 1/4 inch thick. Cut the dough into 2-inch rounds. On half of the rounds, place about 1 teaspoon of jam or jelly. Moisten edges with water. Place a second round on top. Press firmly to seal edges. Let the doughnuts rise for 15 minutes.
  • Fry in deep fat heated to 375°F for 4 minutes on each side, or until browned. Cut into the first doughnut to be sure it is done in the center. Drain on absorbent paper and sprinkle with lots of sugar.
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