Berliner Doughnut Bites - 4 Bites Recipe

Activate yeast and combine wet ingredients

In a small bowl, combine warm water (105–115°F) with 1/2 teaspoon instant yeast and 1 teaspoon of the granulated sugar. Let sit 3–5 minutes until foamy. In a separate measuring cup, warm the milk slightly (should be lukewarm) and whisk in the remaining 1/2 tablespoon sugar, softened butter, and the egg yolk until combined.

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 teaspoon salt so the salt is evenly distributed.

Form the dough

Make a well in the flour and pour in the yeast mixture and the milk/egg/butter mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy. If dough is sticky, dust with up to 1–2 tablespoons extra flour, a little at a time.

First rise

Lightly oil a small bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until roughly doubled in size, about 45–60 minutes.

Divide and pre-shape

Gently deflate the risen dough on a lightly floured surface. Divide into 4 equal pieces (about 30–40 g each for small bites). Roll each piece between your palms to form smooth rounds and place them on a lightly floured tray, spaced slightly apart. Cover loosely and rest 10 minutes.

Fill the bites

Using a small piping tip fitted to a piping bag (or a small spoon), fill a clean piping bag with the berry jam. Option A (preferred): Using a small paring knife or your finger, create a tiny hole (about 1/2 inch deep) in the side of each round. Insert the piping tip and gently pipe about 1/2 teaspoon of jam into each ball. Option B: After frying, inject the jam (see Frying & Finish step) — either method will produce a filled Berliner bite.

Proof before frying

Place the shaped, filled (or unfilled, if you prefer injecting later) rounds on a parchment-lined tray, cover lightly with plastic wrap, and let them rise for 20–30 minutes until puffy but not overproofed.

Heat oil

Pour about 1 cup neutral oil into a small heavy skillet or pot to a depth of roughly 1 inch. Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise to the surface within a few seconds without browning too quickly.

Fry the bites

Carefully slide 1–2 dough balls into the oil (do not overcrowd). Fry 1–1.5 minutes per side, turning gently with a slotted spoon, until golden brown and puffed. Adjust heat as needed to keep oil at ~325–350°F so the interior cooks through without burning the exterior. Transfer fried bites to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly.

Inject filling (if not filled earlier)

If you did not fill before frying, let the bites cool for 1–2 minutes until warm but not hot. Fit a piping bag with a small round tip, fill with jam, insert tip into the side of each bite and gently squeeze about 1/2 teaspoon jam into each doughnut. Wipe any excess jam from the exterior.

Finish and serve

If desired, brush each warm bite lightly with 1 teaspoon melted butter (optional) to help powdered sugar adhere. Place the bites in a shallow bowl of powdered sugar or dust them generously with about 3 tablespoons powdered sugar using a small sieve. Serve warm or at room temperature. Makes 4 Berliner doughnut bites.