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GermanAuthentic Cuisine

Berliner Pfannkuchen

Serves 4 to 6 Pastry vegetarian, Breads & Pastry, Carnival

Berliner Pfannkuchen

Berliner Pfannkuchen has its roots firmly planted in the vibrant streets of Berlin, where it brings a touch of sweetness to the lively atmosphere of carnival celebrations. In homes across Germany, these golden pastries are a cherished treat, often marking festive occasions with their irresistible allure. This homey version captures the essence of a family cook’s approach, using simple ingredients and techniques passed down through generations.

Bite into a Berliner Pfannkuchen, and you'll be greeted by a soft, pillowy texture, gently yielding to reveal a heart of luscious plum jam. Lightly dusted with powdered sugar, each piece balances sweetness with a subtle hint of salt, creating a harmony that invites a second helping without hesitation. Enjoy them warm, fresh from the pan, when their flavors are at their most delightful.

Ingredients

  • 400 gflour
  • 200 mlmilk
  • 40 gbutter
  • 2eggs
  • 20 gyeast
  • 40 gsugar
  • plum jamfor filling
  • for fryingoil
  • to finishpowdered sugar

Method

  1. Begin by taking the 40 g of butter, 200 ml of milk, and 2 eggs out of the refrigerator. Allow them to come to room temperature, which will ensure they mix more smoothly into the dough. This step is crucial for achieving the right texture in your Berliner Pfannkuchen.
  2. In a small bowl, dissolve 20 g of yeast in a few tablespoons of lukewarm milk taken from the 200 ml. Add a pinch of sugar from the 40 g to help the yeast activate. Let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active.
  3. In a large mixing bowl, combine 400 g of flour and the remaining 40 g of sugar. Create a well in the center and pour in the activated yeast mixture, the rest of the milk, the room temperature butter, and the eggs. Mix the ingredients together until a smooth dough forms, kneading it gently by hand for about 5 minutes until it is elastic and no longer sticky.
  4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it has doubled in size. This should take about an hour and is essential for the lightness of the Pfannkuchen.
  5. Once the dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface to about 1 cm thickness. Use a round cutter to cut out circles approximately 8 cm in diameter. Place a small spoonful of plum jam in the center of half of the circles, then cover with the remaining circles, sealing the edges well.
  6. Heat oil in a deep pan or pot to about 170°C. Carefully lower the filled dough circles into the hot oil, frying them in batches to avoid overcrowding. Fry each Berliner Pfannkuchen until they are golden brown on both sides, turning them once. They should be puffed and cooked through.
  7. Remove the Pfannkuchen from the oil and drain on paper towels to remove excess oil. While they are still warm, dust them generously with powdered sugar. Serve immediately to enjoy the perfect contrast of the warm, fluffy dough and sweet, fruity filling.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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