Berlin donuts

Ingredients:

Dough for donuts

• 6 g of fast-acting or dry active yeast
• 500 g of premium flour + extra for work
• 4 grams of salt
• 175 ml of sour milk
• 2 eggs
• 75 g granulated sugar + extra for rolling donuts
• 85 g of butter at room temperature
• 2.5 ml vanilla extract

Filling and toppings for donuts

• 225 gr. granulated sugar
• 0.5 tsp (1 g) ground cinnamon
• 1 cup of jam, preserves or marmalade of your choice

Preparation:

1. Pour 0.5 cups (118 ml) of lukewarm water into the bowl of a stand mixer and add the yeast. Stir and let sit for 5 minutes to activate the yeast.
2. Add the remaining ingredients to the yeast mixture and mix with a mixer fitted with a dough hook on the lowest speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a silicone spatula, and beat on high speed for 2 minutes.
3. Place the dough in a bowl lightly sprayed with cooking spray. The bowl should be large enough to accommodate the dough once it has doubled in size. Cover it with plastic wrap or a plastic bag and let it rise for 2 hours or until the dough has doubled in size.
4. While the dough is rising, combine the sugar and cinnamon in a small bowl. Then, fit a piping bag with a narrow, plain tip and fill the bag with your choice of jam or preserves.
5. When the dough is ready, turn it out onto a floured surface and roll it out with a rolling pin to a thickness of 1–1.5 cm. Using a 9 cm round cookie cutter, cut out 12 circles. Line a baking sheet with a linen napkin and generously dust it with flour. Place the donuts on the prepared baking sheet.
6. Pour 7 cm of frying oil into a large, heavy-bottomed saucepan and heat it over medium heat until it registers 190°C (355°F) on a deep-fry thermometer. Alternatively, heat the oil to 190°C (355°F) in a deep fryer.
7. Carefully drop the donuts, a few at a time, into the hot oil. Fry until golden brown, then flip them over and fry the other side, about 4 minutes per side. Check for doneness and adjust the frying time, shortening or lengthening it if necessary. Remove one donut and cut it straight down the middle to check for doneness. Using a slotted spoon, transfer the cooked donuts from the oil to a plate lined with paper towels. Continue frying until all the batter is used up. Allow the donuts to cool until they are handleable.
8. While the donuts are still warm, carefully roll them in the prepared cinnamon sugar. Then, using the handle of a wooden spoon, poke a hole three-quarters of the way down the donut. Gently twist it to create a cavity for the filling. Insert the tip of the filling bag into the donut and fill it to make it heavy. Fill the remaining donuts in the same manner.