The Berliner originated in Germany, specifically near Berlin. Before the 1700s, jam-filled pastries already existed in parts of what is now Germany. These early pastries were usually baked, not fried, and filled with fruit preserves like plum or raspberry. The person who invented the Berliner is not known by name, but people believe it was made by a baker who made pastries for soldiers in the mid-late 1700s. A popular legend says the Berlin baker invented the pastry by frying dough balls instead of baking them.

Then, in the early 1800s, Berliners became more common as deep-frying techniques improved. They used to be fried in lard (animal fat) before vegetable oils became common. The pastries were not eaten daily but mostly eaten on special occasions like New Year’s Eve or Carnival. Berliners symbolize celebration, abundance, and indulgence which is why they are traditionally eaten before Lent during Carnival season. During Carnival or New Year’s, one Berliner is sometimes secretly filled with mustard instead of jam as a prank.

Eventually, Berliners came to America along with German immigrants in the mid to late 1800s. The largest waves of German immigration happened between 1840 and 1880. Even though they were created in Berlin, they do not call them Berliners there. Instead, they call them Pfannkuchen. In southern Germany and Austria, they are called Krapfen or Faschingskrapfen.

Next, in the early 1900s, Berliners were commonly sold in German-American bakeries, especially in the Midwest. The dough for Berliners is a bit lighter and fluffier than some American donuts.  Berliners are usually round, without a hole, while classic American donuts have a hole in the middle. This allows the Berliner to hold more filling. 

People continued to enjoy Berliners during World War II, but ingredient shortages often changed how they were made. Because sugar, fruit, eggs, and dairy were limited, Berliners were sometimes unfilled or made with simpler or substitute fillings rather than traditional jams. In 1963, President John F. Kennedy famously said “Ich bin ein Berliner” while visiting Berlin, which made the pastry internationally and famously well-known. This translates to “I am a donut.” He most likely meant, “I am a Berliner.”

Modern versions of the pastry are filled with lemon, chocolate and Nutella. There are even vegan and gluten-free options. Nowadays, Berliners are commonly served with coffee or tea, especially during breakfast or afternoon snack times. In some regions, they might be served with hot chocolate, especially in winter.

Sources:

“Berliner (Pastry).” Encyclopaedia Britannica, www.britannica.com/topic/Berliner-pastry. Accessed 31 Jan. 2026.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 2014.

Lawson, Jane. German Food & Cooking. Hippocrene Books, 2008.
 

Montagné, Prosper, editor. Larousse Gastronomique. Clarkson Potter, 2009.

Ellis, Markman. Coffee and Coffeehouses: The Origins of a Social Beverage in the Modern World. Weidenfeld & Nicolson, 2004.

Source (for recipe): 

Anderson, Jean. The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Crown Publishers, 1965, pp. 442-443.

Your recipe:

Ingredients:

2 ½ cups all-purpose flour

2 ¼ tsp active dry yeast

¼ cup sugar

½ cup warm milk

2 eggs

¼ cup unsalted butter, softened

½ tsp salt

Jam (raspberry or plum)

Oil for frying

Powdered sugar for dusting

Instructions:

First, dissolve yeast in warm milk with a pinch of sugar. Let it stand for 5-10 minutes.

Next, you mix flour, remaining sugar, and salt. Add yeast mixture, eggs, and butter. Knead until smooth.

Then, you should cover and let rise until doubled, about 1 hour.

Roll dough ½ inch thick. Cut circles.

Place jam on half the circles, top with other circles, seal edges.

Overtime, you should let it rise for 30 minutes.

Heat oil to 350°F (175°C). Fry Berliners until golden, flipping once.

Finally, drain, cool, and dust with powdered sugar.

Source: 

Anderson, Jean. The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Crown Publishers, 1965, pp. 442-443.