Grape Jam Filled Doughnuts (Berliners)
Makes approx. 12 pieces
500g flour 250ml milk
40g fresh yeast 50g sugar
2 tbsp vanilla sugar 2 tsp grated lemon zest 4 egg yolks
1.5L deep-frying fat 200g black grape jam Icing sugar for tossing
Place the flour in a bowl. Make a well in the centre. Heat half the milk until lukewarm. Crumble the yeast and tip into the well with the lukewarm milk and 1 tsp of sugar. Mix with some flour from the sides. Cover up and leave to rise for 15 minutes.
Add the butter, a pinch of salt, the remaining sugar, vanilla sugar, lemon zest, egg yolks and remaining milk. Use the dough hook of a hand mixer and knead until dough is smooth. Cover and leave to prove for 45 minutes until dough has roughly doubled in size. Knead dough thoroughly once more. Divide into 12 equal pieces. Shape the pieces into smooth balls and lightly press down. Cover and leave to rise for 15 minutes.
Heat fat to 170°C in a wide and high pot or deep fryer. Deep-fry the dough in batches, 3-4 minutes on each side until golden brown. Then remove with a slotted ladle and let drip off well. Turn in icing sugar or sugar when still hot. Leave to cool on a cake rack. Put the grape jelly into a piping bag with a long nozzle. Pierce a hole into the doughnuts from the sides. Pipe the jelly into the centre and serve.