Berliner with jam

Name: Berliner with jam
Yield: 1
Ingredients: 1/8 l Milk; 1 cube (42 g) fresh yeast; 500 g + some flour; 100 g + approx. 100 g sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 100 g soft butter; 1 kg Vegetable fat for deep-frying (e.g. Biskin); 250 g Jam to taste; 125 g Icing sugar; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1/8 l Milk
1 cube (42 g) fresh yeast
500 g + some flour
100 g + approx. 100 g sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
100 g soft butter
1 kg Vegetable fat for deep-frying (e.g. Biskin)
250 g Jam to taste
125 g Icing sugar
baking paper

Directions

1
Warm the milk in a small pot lukewarm. Crumble yeast into the milk and dissolve it completely while stirring. Put 500 g flour, 100 g sugar, 1 pinch of salt, ##eggs## and butter in flakes in a large mixing bowl.
2
Pour yeast milk into the mixing bowl and knead everything with the dough hooks of the mixer to a smooth and supple dough. Cover and leave to rise in a warm place for about 45 minutes.
3
Knead the dough again with floured hands. Roll out to a thickness of about 2 cm on a little flour. Cut out approx. 14 circles (each approx. 7 cm Ø). Put them on baking paper and let them rise for about 30 minutes.
4
##Fry fat## in a wide pot to approx. 180 °C (it is hot enough when bubbles rise from a wooden skewer). Add Berliner in portions so that they can swim without sticking together.
5
Bake for 7-8 minutes until golden brown, turning once.
6
Lift out the doughnuts with a skimmer and let them drip off on kitchen paper. Turn one half of the doughnut while still hot in about 100 g sugar. Fill jam into a piping bag with filling spout. Pour some jam into the side of each doughnut.
7
Let it cool down.
8
Mix icing sugar and 2-3 tablespoons of water to a spreadable glaze. Coat the surface of the unsweetened doughnuts with it. Allow to dry. Eat the doughnuts very fresh.