Berliner Doughnut Bites - 12 Bites Recipe

Activate yeast and warm liquids

Warm the milk to about 100–110°F (warm to the touch, not hot). In a small bowl combine warm water and 1 teaspoon of the granulated sugar, then sprinkle the instant dry yeast over top. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the all-purpose flour, remaining granulated sugar (2 tbs), and salt. Mix briefly to combine.

Add the foamy yeast mixture, warmed milk, egg, and softened butter to the flour. Mix on low speed until ingredients come together, then increase to medium-low and knead about 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, knead on a lightly floured surface 8–10 minutes.

Form the dough into a smooth ball. Place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After rising, gently deflate the dough and turn out onto a lightly floured surface. Roll the dough to about 1/2 inch (1.2 cm) thickness. Using a 1 3/4-inch (4.5 cm) round cutter (or a biscuit cutter), cut out rounds. You should get about 12 rounds. Re-roll scraps briefly to cut remaining rounds. Place rounds on a parchment-lined tray, cover lightly, and let rise again 20–30 minutes until puffy.

Place a heavy-bottomed pot or deep fryer on medium heat and add the frying oil. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown slowly without burning quickly.

Working in batches (do not overcrowd), gently lower 3–4 dough rounds into the oil. Fry, turning occasionally with a slotted spoon or spider, until golden brown on both sides, about 1.5–2 minutes per side. Total frying time per batch about 3–4 minutes. Adjust heat to maintain oil temperature near 350°F.

Use a slotted spoon to transfer fried doughnuts to a wire rack set over a baking sheet to drain briefly for about 1 minute, then immediately roll each warm doughnut in the granulated sugar (and confectioners' sugar if using) until evenly coated. Placing the sugar in a shallow bowl makes coating easier.

Repeat with remaining dough, allowing oil to return to temperature between batches. Keep finished doughnut bites in a single layer on the rack to avoid steaming.

If jam is very thick, warm it gently in a small saucepan or microwave for 10–15 seconds and stir in 1 tsp softened butter to make it slightly looser and shine (optional). Allow to cool slightly so it is not piping-hot.

Fit a piping bag with a small plain tip (about 1/4-inch) or use a pastry bag with a small round tip. Spoon the jam into the bag. If you don't have a piping bag, use a squeeze bottle or a small offset spatula.

Insert the tip into the side of a warm sugar-coated doughnut bite, about halfway to the center, and squeeze gently to fill until you feel resistance. Typically each bite will take about 1/4 to 1/2 teaspoon jam. Repeat for all doughnut bites. Wipe any jam that oozes out with a clean towel.

If using vanilla extract and/or lemon zest, gently fold them into any remaining jam before filling for added aroma (optional).

Serve the Berliner doughnut bites warm or at room temperature. They are best the day they are made, but can be stored in an airtight container for up to 24 hours. Reheat briefly in a low oven (300°F / 150°C) for 5–7 minutes to refresh before serving.

Makes about 12 Berliner doughnut bites.