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A Berliner Pfannkuchen (referred to as Berliner for brief outside Berlin, but Pfannkuchen inside Berlin) may be a traditional German pastry almost like a doughnut with no central hole, made up of sweet yeast dough fried in fat or oil, with a marmalade or jam filling and typically icing, granulated sugar or conventional sugar on top. They're sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling in the least.
In English-speaking countries, Berliners are usually doughnut, usually crammed with jam, jelly, custard, or topping. In South Australia, however, the Kitchener bun may be a Berliner cut on the side to fill jam and cream.
In Anglo-America, the foremost common term for the jam- or jelly-filled pastry is "jelly doughnut." The name is somewhat misleading since the jam or jelly used is specially made with less pectin. It doesn't "set" like jams and jellies manufactured for table use but features a consistency like Bavarian cream. Cream filled types normally also highlight chocolate icing and are sometimes called Bavarian cream or Boston cream doughnuts (the latter name from its resemblance to Boston cream pie). The Boston cream doughnut has been designated the official state doughnut of Massachusetts.
In Ontario and therefore the prairie western provinces of Canada, also as parts of the Midwest and West within the US, such a round jelly- or custard-filled doughnut is usually called a "bismark" or "bismarck" (after Otto von Bismarck). In contrast, a filled bar doughnut is named a "long john," and typically contains pastry cream, custard, or topping, but also can contain a jelly filling. Different Canadian phrases involve "jambuster" in Manitoba, and "Burlington bun" in Nova Scotia.[citation needed]
Bola de Berlim from Portugal
In Portugal, Berliners happen lightly larger than their German complements. They're introduced to as bolas de Berlim (lit. Berlin ball), and therefore the filling is usually an egg-yolk based yellow cream called creme pastel iron (lit. confectioner's cream).
The filling is inserted after a half-length cut and is usually visible. Regular sugar is employed to sprinkle it. They will be found in almost every pastry shop within the country. Such versions also are found in Latin American countries with German-descended populations, like in Mexico (berlines), Chile (Berlín), Paraguay (bollo), Venezuela (bomba), Uruguay, and Argentina (bola de fraile or suspiro de monja or berlines), where it's filled not only with custard (called "Crema pastelera"), but also with jam (especially red ones), dulce de leche, or major Blanco. In Brazil, Berliners are called sons (dreams) and traditionally crammed with yellow custard (called simply creme). Some modern variants are crammed with Doce de Leite, goiabada, or a mixture of chocolate and Doce de Leite.[citation needed]
Israel, a type of the pastry named sufganiyah (Hebrew: סופגנייה) is traditionally eaten during the Jewish holiday of Hanukkah. Traditional sufganiyot are usually crammed with jam and covered with granulated sugar. Although, many other modern variants exist also.
In Finland, berliininmunkki (lit. Berlin's doughnut) may be a commonly consumed pastry. However, unlike a standard Berliner, this variant has pink caramel colored frosting on top as against regular or granulated sugar.
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