Berliner (German jelly doughnuts)

Ingredients

• 250 mlMilk
• 64 gButter
• 1 pcsEgg
• 5 pcsEgg yolk
• 48 gYeast
• 58 gSugar
• 5 gSalt
• 500 gFlour
• 180 gJam
• 60 gSunflower oil
• 2 gGinger
• 5 gRum
• 1 gCinnamon

Instructions

1. 1

   Make the dough

   • Warm the milk (about 30–35 °C) and melt the butter into it, let cool slightly.
   • Whisk the whole egg and the 5 egg yolks in a bowl.
   • Stir the milk-butter mixture into the eggs.
   • Add the yeast, sugar and salt and mix.
   • Gradually add the flour and knead into a soft, smooth dough. Knead until the dough forms bubbles and no longer sticks to the spoon.
   • Cover and let the dough rise in a warm place until puffy (about 45–60 minutes).
2. 2

   Shape and fill

   • Roll the risen dough out to about finger thickness (1–1.5 cm).
   • Place small spoonfuls of jam on the dough, cover with a small disc of dough and press edges to seal.
   • Cut rounds with a cutter or glass. Optionally brush edges with a little milk.
   • Place on parchment and let rise again briefly (15–20 minutes).
3. 3

   Fry and finish

   • Heat about 500 ml neutral oil to 170–180 °C in a pot.
   • Optionally add a little ginger or 1 tsp rum to the hot fat (exercise caution).
   • Slide a few doughnuts at a time into the hot oil and fry until golden brown, about 2–3 minutes per side.
   • Drain on paper towels and sprinkle hot with sugar and cinnamon. Serve immediately.