Berliner (pastry)

From WikiMD's Wellness Encyclopedia

Berliner is a traditional German pastry that is similar to a doughnut without a hole. The pastry is known as a "Berliner" in Northern and Western Germany, but goes by different names in other parts of the country and the world.

History[edit | edit source]

The Berliner has a rich history dating back to the 16th century. It was first mentioned in a cookbook in 1532, and was originally a festive dish served on New Year's and Carnival. The pastry was traditionally deep-fried, but modern versions are often baked.

Preparation[edit | edit source]

The preparation of a Berliner involves making a dough from flour, milk, yeast, butter, sugar, and eggs. The dough is then shaped into balls and deep-fried until golden brown. After frying, the Berliner is filled with jam, usually raspberry or strawberry, through a hole in the side. The pastry is then dusted with powdered sugar.

Variations[edit | edit source]

There are many variations of the Berliner throughout Germany and the world. In Southern Germany, the pastry is known as a "Krapfen". In Hesse, it's called a "Kreppel". In the United States, a similar pastry is known as a "jelly doughnut".

Cultural Significance[edit | edit source]

The Berliner has a significant cultural role in Germany, particularly in Berlin. The pastry is often associated with the Carnival season, and is a popular treat during New Year's celebrations. The Berliner is also famously associated with a quote by John F. Kennedy, "Ich bin ein Berliner", which he intended to mean "I am a citizen of Berlin", but was humorously misinterpreted by some as "I am a jelly doughnut".

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD