German cuisine · Desserts & Sweets

Berlin Doughnuts

Fluffy yeast doughnuts with a pale ring, deep-fried and filled with jam once cooled.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 200 ml lukewarm milk
• 70 g sugar
• 80 g soft butter
• 3 egg yolks
• 1 pinch salt
• 1 organic lemon
• 250 g jam
• 1 l frying oil
• 100 g powdered sugar

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp sugar, let stand for 10 min. until it foams, and finely grate the lemon zest.
2. Mix flour, remaining sugar, salt and lemon zest, add the yeast milk, egg yolks and soft butter, and knead for 10 min. into a very smooth, glossy dough; let rise covered for 60 min. until doubled.
3. Roll out the dough to 2 cm thickness, cut out 8 cm circles, place on floured pieces of parchment paper and let rise again for 30 min. until visibly puffed.
4. Heat the frying oil in a tall pot to 165°C – at this temperature the typical pale ring forms; hotter fat prevents it.
5. Place the doughnuts top-side down and fry covered for 3 min., then flip and fry uncovered for another 2–3 min. until golden brown; drain on paper towel.
6. Fill the cooled doughnuts from the side with jam using a piping bag, and dust generously with powdered sugar.