Berliner

Ingredients for 1 servings:

• 125 ml milk
• 100 g butter or margarine
• 500 g wheat flour
• 1 packet of dry yeast
• 30 g sugar
• 1 packet of vanilla sugar
• 3 drops of bitter almond flavor
• 1 tsp salt
• 2 m.-sized eggs
• Fat for frying
• 300 g jam as desired
• some sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours

Heat the milk in a small saucepan and melt the butter. Sift the flour into a mixing bowl and carefully mix with the yeast. Add the remaining ingredients and the warm milk and fat mixture and mix everything briefly with a hand mixer on the lowest speed, then mix on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. In the meantime, heat the frying fat in a saucepan or deep fryer to about 180°C, until bubbles form around a wooden spoon handle dipped in the fat. Lightly dust the dough with flour, remove it from the bowl, and knead briefly again on the work surface. Divide the dough into 16 equal pieces. Roll each piece into a ball. Ensure there are no cracks in the dough. Let the balls rise again between two floured cloths until they have visibly increased in size. Place the dough pieces, top-down, in the boiling fat, fry until golden brown on both sides. Remove with a slotted spoon and drain well on kitchen paper. While still hot, roll the doughnuts in sugar and let them cool on a wire rack. Filling: Strain the jam through a sieve and fill a piping bag with a perforated nozzle. Pipe some filling into the side of each doughnut through the light-colored edge.