Berliner Doughnut Masterclass — 29/11/2026

In this masterclass, we’ll learn step by step how to make classic Berliners—light, golden and crisp on the outside, with a soft yeast dough inside. This practical, informative class will cover the entire process, from making and proofing the dough to shaping, filling and deep-frying the Berliners.

We’ll start by making the yeast dough. We’ll look at how to prepare the ingredients, the right temperature for the liquid and yeast, and how to knead the dough until it is elastic, smooth and strong enough. We’ll pay attention to the dough’s consistency and signs of readiness, since these will largely determine how easy the Berliners are to shape and how light they turn out after frying.

We’ll give special attention to proofing. You’ll learn how to tell when the dough has risen enough, how temperature and proofing time affect its structure, and how to avoid overproofing or underproofing. We’ll also look at how to handle the dough after its first proof while preserving the air structure that has developed.

Next, we’ll shape the Berliners. We’ll learn to divide the dough into equal-sized pieces and shape them evenly so they rise beautifully as they cook. We’ll discuss the importance of an even dough structure and proper second proofing to ensure the Berliners are light and airy rather than dense or heavy.

During the masterclass, we’ll prepare two different fillings so we can compare their flavours and textures. Some Berliners will be filled with aromatic berry jam, and others with smooth, velvety custard. We’ll look at the right consistency for each filling, how to prepare it and how to fill the Berliners so the filling is evenly distributed and retains its texture.

Deep-frying will be a particularly important part of the masterclass. We’ll discuss the right oil temperature, how to monitor it and how it affects the results. You’ll learn how to achieve an evenly golden crust while keeping the inside soft and airy. We’ll also cover common problems—why Berliners absorb too much oil, become too dark or remain uncooked in the middle—and how to avoid them.

To finish, we’ll focus on filling and presentation. You’ll learn how to fill the finished Berliners with berry jam and custard, and we’ll look at some classic, simple ways to serve and decorate them.

Throughout the masterclass, we’ll share practical pastry-making tips: how to choose suitable ingredients, work with yeast dough, tell when it is ready, control the oil temperature and make each Berliner light and airy with a beautiful golden crust. At the end of the masterclass, the Berliners we’ve made will be prepared for you to take home.

Duration: 3–3.5 hours. Everything is provided; you don’t need to bring anything. Address: Nometņu iela 18, Rīga, Studija Tapt (free street parking). Participation fee: 50 EUR. Group size: 8–12 people. Payment is made when purchasing a ticket. Tickets cannot be exchanged or refunded.