Christmas cookies: Berliner with cinnamon filling like from the Christmas market

Christmas cookies
Berliner with cinnamon filling

Christmas cookies: Berliner with cinnamon filling

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A Christmas biscuit that shouldn’t be missing: Berliners are an absolute feast for the palate, and not just on New Year’s Eve. The pastries sweeten every coffee table in the Advent season. With a creamy cinnamon filling they become a Christmas pastry highlight.

Berliners with a creamy cinnamon filling are a delicious change from the Christmas bakery, especially in the Advent season. Instead of jam or jam, the juicy donuts are filled with a cream and cinnamon cream and then rolled in cinnamon sugar.

Whether served with a scoop of vanilla ice cream or with a warm apple compote: Berliners are an absolute must on the coffee table in the cold season and will be a delicious surprise for your guests thanks to the unusual filling.

Christmas cookies – donuts with cinnamon filling: the ingredients

For the yeast dough:

  • 1 cube of yeast
  • 35 g of sugar
  • 20 ml of water
  • 250 ml milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 450 g flour
  • 1 teaspoon salt
  • 50 g soft butter
  • plus frying fat for frying

For the cinnamon cream:

  • 200 ml of cream
  • 30 g of brown sugar
  • 1 teaspoon cinnamon
  • 100 g mascarpone
  • 100 g sugar + 2 teaspoons cinnamon for rolling

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Berliner with cinnamon filling: the preparation

  1. Put the yeast, sugar and water in a mixing bowl and stir briefly. Add the remaining ingredients to the yeast mixture. Warning: add the salt only after the flour so that it does not come into direct contact with the yeast. Knead the dough vigorously for at least 10 minutes. If it is too sticky, add a little more flour (approx. 30–50 g)
  2. Shape the dough into a ball and cover in a greased bowl and let rise in a warm place for 1 hour.
  3. In the meantime, prepare the cream.
  4. To do this, whip the cream with a hand mixer or in the food processor until stiff. Let the brown sugar trickle in.
  5. Fold the cinnamon into the cream. Put the cinnamon cream with the mascarpone in a bowl and stir carefully.
  6. Roll out the yeast dough about 8 mm thick on a floured work surface. Then cut out with a small glass or a round cookie shape.
  7. Heat the frying fat in a deep fryer or a large saucepan to 170 ° C. You can use a wooden stick to check that the fat is hot enough. As soon as small bubbles rise on the wooden stick, it is ideal.
  8. Bake the donuts little by little for 3-4 minutes on each side. Put a maximum of three donuts in the fat at the same time, as they will still rise.
  9. Take the donuts out of the fat bath, let them drain briefly on kitchen paper and then roll them in cinnamon sugar.
  10. Put the cinnamon cream in a piping bag and squirt into the cooled donuts.


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