Berliner

Berliners start with a soft, enriched dough of flour, milk, eggs, butter and sugar. Rounds of dough are proofed, fried until golden on both sides, and then filled through a small hole in the side with a piping bag. The pale ring around the middle shows the doughnut floated high in the oil.

The name changes by region: Berliner in much of Germany, Pfannkuchen in Berlin itself, and Krapfen in southern Germany and Austria. They are a traditional treat for New Year's Eve and Carnival. Common fillings include plum or raspberry jam, pastry cream and chocolate.