Berliner (jelly Doughnuts)
- 500 grams Pastry flour
- 50 grams sugar
- 1 pinch salt
- 1 cube fresh Yeast (42 grams)
- 250 milliliters lukewarm milk
- 6 egg yolks
- 60 grams softened butter
In the bowl of an electric mixer fitted with the dough hook, crumble the yeast into the milk until smooth, then add the flour, sugar, salt, egg yolks and butter and knead to a smooth dough. Cover and let rise in a warm place for 45 minutes.
Divide the dough in half. Roll each half to a rope and cut each rope into 10 pieces. With floured hands, shape each into a ball. Place a couple of inches apart on a greased baking sheet and press lightly to flatten slightly.
Cover and let rise for 20 minutes. In a large pot, heat the clarified butter to 180°C (approximately 350°F). Working in batches, fry the doughnuts 2-3 minutes, then flip them over and fry until golden brown and puffed. Lift out with a slotted spoon or skimmer and drain on paper towels. Spoon the jam into a piping bag with a long plain tip, poke the tip into the doughnuts and inject the jam. Dust with powdered sugar and serve.