Berliner Doughnut Bites - 8 Bites Recipe

Activate yeast and combine wet ingredients

Warm 1 cup of milk to about 105–115°F (40–46°C). In a small bowl, stir the warm milk with 1 tsp of the granulated sugar and the instant dry yeast. Let sit 5–8 minutes until foamy. In a larger mixing bowl, whisk together the softened butter, remaining 2 tbsp sugar, the whole egg, and 3 tbsp milk (room temperature). When yeast is foamy, add it to the wet mixture and stir to combine.

Mix dough

In a separate bowl, whisk together 2.5 cups all-purpose flour and 1 tsp sea salt. Add the dry ingredients to the wet ingredients in two additions, stirring with a wooden spoon or using a stand mixer fitted with a dough hook on low speed. Mix until a shaggy dough forms, then knead 6–8 minutes by hand on a lightly floured surface (or 4–6 minutes in mixer) until the dough is smooth, slightly tacky, and elastic. If dough is excessively sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape doughnut bites

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll into a log about 1" (2.5 cm) thick. Using a sharp knife or bench scraper, cut into 8 even pieces. Shape each piece into a tight ball by cupping the piece in your hand and rolling against the work surface to make smooth tops. Place balls on a lightly floured tray, leaving space between each.

Final proof

Cover the tray loosely with lightly greased plastic wrap or a kitchen towel. Let the dough balls rest and puff for 30–40 minutes at room temperature — they should be noticeably puffy but not doubled.

Prepare oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to reach about 2" depth. Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain this temperature throughout frying; adjust heat as needed. Line a tray with paper towels for draining.

Fry doughnut bites

Working in batches of 2–3 (do not overcrowd), gently lower the dough balls into the hot oil using a spider or slotted spoon. Fry for about 2–2.5 minutes per side, turning once, until golden brown and cooked through. Total fry time per batch ~4–5 minutes. Use the thermometer to ensure oil stays near 350°F. Transfer fried bites to the paper-towel-lined tray to drain briefly.

Prepare filling (if needed)

If jam is very thin, stir the 3 tbsp berry jam with 1 tsp powdered sugar to thicken slightly so it will stay in the doughnut. Optionally warm briefly in microwave (10–15 seconds) to make it easier to pipe, then cool slightly so it isn't hot.

Dust and fill

While still slightly warm (but not hot), roll each doughnut bite in granulated sugar (and the 2 tbsp powdered sugar, if using) until evenly coated. Fit a piping bag with a small round tip (or use a small knife / skewer). Fill the bag with the jam. Insert the tip or skewer about halfway into the side of each doughnut bite and squeeze in roughly 1/2 tsp jam per bite (about 0.5 tsp each), aiming for a small pocket of jam inside. Alternatively, insert at the top and gently pipe a small amount. Wipe any excess jam off the surface.

Serve

Arrange the Berliner doughnut bites on a plate and serve warm or at room temperature. They are best eaten the same day. Leftovers (if any) can be stored in an airtight container at room temperature for 24 hours—reheat briefly in a low oven (300°F / 150°C) for 5–7 minutes to refresh.