Berliner with plum jam filling

Ingredients

Directions

1. 1

   Put the flour in a bowl. Press a depression in the middle and crumble the yeast into it. Sprinkle 80 g sugar around the yeast. Heat milk lukewarm and pour half of it to the yeast and mix to a pre-dough.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. In the meantime, melt the fat in the remaining milk at low heat. Add egg and salt and mix everything together. Add the fat-egg-mixture to the pre-dough and mix everything with the dough hooks of the hand mixer to a smooth yeast dough.

3. 3

   Cover and leave to rise in a warm place until the dough has doubled. Knead again and divide into 12 portions. Form a ball from each portion of dough and place on a baking tray. Cover and leave to rise for another 15 minutes.

4. 4

   Mix the remaining sugar and cinnamon. Heat vegetable fat in a wide pot. Fry 3-4 dough balls at once. To do this, press the dough balls slightly flat and use a skimmer to slide them into the hot fat.

5. 5

   Fry the underside until golden brown, then turn the doughnuts with the handle of a wooden spoon and finish baking. Remove the doughnuts from the fat with a skimmer, drain well and roll them immediately in the sugar-cinnamon mixture.

6. 6

   Put the plum puree in a piping bag with a very small perforated spout. Prick the nozzle sideways into the doughnuts and squirt the plum puree into it. Let the doughnuts with plum jam filling cool completely before serving.

7. 7

   Makes 12 pieces.