Berliners, also known as Krapfen or Pfannkuchen in different parts of Germany, are a beloved treat, especially during Carnival season. Traditionally deep-fried and filled with jam or custard, these pillowy soft pastries are a must-have for Fasching and Karneval celebrations. But what if you could enjoy the same deliciousness with a lighter, oven-baked version?
This baked Berliners offers a softer, more delicate texture compared to the classic fried version. While fried Berliners have a crispy, golden-brown exterior, baked Berliners are light, fluffy, and slightly chewy, with a taste that is a bit more bread-like due to the baking process. They lack the signature deep-fried flavor but make up for it with a buttery, airy crumb that pairs perfectly with the rich, creamy vanilla custard filling. The cinnamon sugar coating adds a slight crunch and warmth, bringing out the flavors in every bite.
Whether you’re celebrating Carnival, hosting a party, or just craving a special dessert, these homemade oven-baked Berliners are sure to impress! Keep reading for step-by-step instructions, tips, and tricks to make these delicious treats effortlessly 🎭🎉.
Tools & Equipment
- 10x Ball Mason Glass, cupcake liners or a large baking sheet
- Liquid measuring cup
- Medium bowl
- Pastry bag
- Pastry brush
- Plastic wrap
- Small bowl
- Stand mixer fitted with the dough hook
- Whisk
- Wire rack
Recipe Tips
Vanilla Custard: You can prepare the custard a day in advance and store it in the fridge. This allows the flavors to develop and the texture to set properly. Before using, give it a good stir to restore its smooth and creamy consistency. This step ensures it’s easy to pipe into your baked Berliners. Here you can find my recipe for Vanilla Pastry Cream.
Get the Milk Temperature Right: For best results, heat the milk to around 38°C (100°F). If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise properly. If you don’t have a thermometer, the milk should feel warm to the touch but not hot.
Proofing for the Perfect Rise: After kneading, let the dough rise. You have two options:
- Room temperature proofing: Cover the dough with a kitchen towel and let it rest in a warm place for about 1 hour, until it has doubled in volume.
- Overnight proofing: For enhanced flavor and texture, place the covered dough in the fridge overnight. The next morning, let it sit at room temperature for about 30 minutes before shaping.
Filling Tips: Use a long, thin piping nozzle to fill your Berliners evenly with vanilla custard. Insert the nozzle slightly off-center to prevent filling from leaking out. If the custard is too thick, loosen it slightly with a splash of milk before piping.
Get Creative with Decorations: While rainbow sprinkles add a fun touch, you can also try a drizzle of melted chocolate, a dusting of powdered sugar, or a fruit jam filling instead of custard for variety.
Ingredients You Need for Baked Berliners
- Whole milk provides moisture and richness, ensuring a soft and tender texture while also helping to activate the yeast.
- Dry yeast acts as the leavening agent, fermenting the sugars to produce gas that allows the dough to rise and become light and airy.
- Granulated sugar sweetens the dough and feeds the yeast, supporting fermentation for a good rise.
- All-purpose flour (550) serves as the structural foundation, providing the necessary gluten development for elasticity and chewiness.
- Butter enhances the dough’s richness, contributing to a soft, slightly buttery texture while also improving flavor.
- Egg adds tenderness and structure, helping to bind the ingredients while contributing to the dough’s soft and slightly enriched consistency.
- Salt balances flavors and strengthens the gluten network, ensuring the dough has the right texture and structure.
- Vanilla custard serves as a creamy and flavorful filling, adding a rich and smooth contrast to the dough. Here is my Vanilla Pastry Cream recipe.
- Granulated sugar, light brown sugar, and cinnamon create a sweet and slightly spiced coating that enhances flavor and provides a pleasant crunch.
- Rainbow sprinkles or other colorful sprinkles add a fun and decorative finishing touch, making the final product visually appealing.
Directions – How to Make Baked Berliners
Step 1 – Prepare the Yeast Mixture: Start by warming the milk in the microwave until it reaches about 38°C (100°F), it should be warm but not hot. Stir in the dry yeast and sugar, whisking until fully dissolved.
Step 2 – Mix and Knead the Dough: In the bowl of a stand mixer, combine the flour, butter, egg, salt, and the yeast mixture. Knead on medium speed for about 10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
Step 3 – First Proofing: Shape the dough into a smooth ball and place it in a greased bowl. Cover with plastic and let it rise in a warm place for about 1 hour, or until it doubles in size. Alternatively, for a slower fermentation and enhanced flavor, let it proof overnight in the fridge.
Step 4 – Bring the Dough to Room Temperature: If you proofed the dough overnight, take it out of the fridge and let it rest on the counter for about 30 minutes before shaping. Step 5 – Divide and Shape: Transfer the dough to a lightly floured work surface and divide it into 10 equal portions (each about 70g). Roll each portion into a smooth ball and place them into a glass, cupcake liners or onto a lined baking sheet. Step 6 – Second Proofing: Cover the dough balls and let them rest for 20-30 minutes, allowing them to rise slightly before baking.
Step 7 – Bake: While the dough is proofing, preheat your oven to 180°C (350°F). Once ready, bake the Berliners on the middle rack for 15-20 minutes, or until golden brown.
Step 8 – Coat in Cinnamon Sugar: While the Berliners are still warm, brush with some milk and roll them in a cinnamon-sugar mixture, ensuring an even coating. Step 9 – Fill and Decorate: Fill a pastry bag with vanilla custard and carefully pipe it into each Berliner. For the final touch, decorate with rainbow sprinkles or any colorful toppings of your choice.
Storing and Freezing Instructions
Storing: Baked Berliners are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. If they start to dry out, you can warm them slightly in the microwave for a few seconds to restore softness. Avoid refrigerating them, as this can make the dough dense and dry.
Freezing: To freeze Berliners, let them cool completely after baking. Place them in a single layer on a baking sheet and freeze for about 1 hour until firm. Then, transfer them to a ziplock bag or airtight container and store them for up to 2 months. If you plan to coat them in cinnamon sugar, it’s best to do so after thawing and reheating for better adherence.
Thawing and Reheating: To thaw, remove the Berliners from the freezer and let them sit at room temperature for about 1 hour. For a fresher taste, warm them in a preheated oven at 150°C (300°F) for 5-7 minutes or in the microwave for 15-20 seconds. Once warm, roll them in cinnamon sugar.
My Summary for Baked Berliners
Baked Berliners are a lighter alternative to traditional fried Berliners, but there are some key differences in texture, taste, and overall experience.
Texture Comparison
- Fried Berliners have a crispy, golden-brown exterior with a slightly chewy bite and a soft, airy interior. The frying process creates a thin, delicate crust that contrasts beautifully with the creamy filling.
- Baked Berliners are softer all around, with a more bread-like texture. They still turn out fluffy and light but lack the slightly crisp outer layer that frying provides.
Taste Comparison
- Fried Berliners have a rich, slightly buttery flavor with the signature deep-fried taste that gives them their indulgent appeal.
- Baked Berliners taste milder and less rich, but the cinnamon sugar coating helps mimic some of the caramelized flavor that frying would bring.
Moisture & Filling
- Fried Berliners can feel moister inside because the quick frying process locks in the dough’s natural moisture.
- Baked Berliners can be slightly drier in comparison, but this can be balanced by a generous filling of custard or jam.
Which One to Choose? If you’re looking for a healthier, less greasy option with a softer texture, baked Berliners are a great alternative. However, if you’re after authentic, classic Berliners with that slightly crispy, rich exterior, the fried version is hard to beat.
How Long It Takes to Make Baked Berliners: A Step-by-Step Timeline
- Making the dough takes about 25 minutes.
- First proofing takes 1 hour at room temperature or overnight in the fridge.
- Bringing the dough to room temperature takes 30 minutes (if proofed overnight).
- Shaping and second proofing takes 30-40 minutes (including dividing and resting the dough balls).
- Baking takes 15-20 minutes.
- Coating and filling takes about 15 minutes.
Total Time Estimate: ~2 hours 25 minutes (~10 hours 25 minutes overnight method)
- Active prep time: ~55 minutes (mixing, kneading, shaping, coating, and filling)
- Inactive time: ~1 hour 30 minutes (proofing and baking) or ~9 hours 30 minutes overnight if using the fridge method.
