A version of the berliner (also called bismarck and krapfen), a type of doughnut popular in germany and central europe, these jam-filled treats are not hard to make, though it is hard to stop eating them! it's important to keep your deep-frying oil at the correct temperature to avoid any greasiness.
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- 185 ml (6 fl oz/¾ cup) lukewarm milk
- 55 g (2 oz/¼ cup) caster (superfine) sugar, plus extra, for rolling
- 10 g (¼ oz/3 teaspoons) dried yeast
- 3 egg yolks
- 375 g (13 oz/2½ cups) plain (all-purpose) flour
- 1 teaspoon salt
- 100 g (3½ oz) chilled unsalted butter, chopped
- 85 g (3 oz/¼ cup) raspberry jam
- 1.25 litres (44 fl oz/5 cups) vegetable oil
1. Combine the milk and a large pinch of the sugar in a medium bowl. Sprinkle over the yeast, then set aside for 5-6 minutes or until foamy. Stir in the remaining sugar and the egg yolks and mix until well combined.
2. Combine the flour and salt in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the milk mixture and use a flat-bladed knife to stir until a coarse dough begins to form. Turn out onto a lightly floured work surface and knead for 5-6 minutes or until a smooth, soft, elastic dough forms. Place the dough in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
3. Knock back the dough with just one punch to expel the air, then turn out onto a lightly floured work surface. Divide into 12 equal portions. Roll each portion into a ball, then flatten slightly. Place on a lightly greased tray or board, allowing room for spreading, and cover with a tea towel (dish towel). Set aside for 40-50 minutes or until risen (they will not quite double in size) .
4. Heat the oil in a medium saucepan until 160°C (315°F) or until a cube of bread dropped into the oil turns golden brown in 30-35 seconds. Cook the doughnuts, in batches, for 8 minutes or until deep golden and cooked through, turning once during cooking. Use a slotted spoon to transfer onto paper towels to drain and cool.
5. Put the jam in a small disposable piping (icing) bag fitted with a small plain nozzle. Push the nozzle into the side of the doughnuts and squeeze a little jam into each. Roll the doughnuts in the extra sugar to coat.