Berlin-style plum jam doughnuts

Ingredients

• 500 g of flour
• 125 ml of milk
• 42 g of fresh yeast
• 100 g of butter
• 100 grams of sugar
• 2 eggs
• A pinch of salt
• the zest of half a lemon, grated
• 200 g of plum jam
• 1 vanilla bean
• Frying fat (coconut oil or lard)
• powdered sugar

Combine the flour with half of the milk, sugar, eggs, and melted butter (no more than 35 °C).

Mix the yeast into the remaining milk, add the salt and lemon zest, then combine the two mixtures and knead into a smooth dough.

Knead by hand for at least 10 minutes: the longer you knead, the bigger the doughnuts will be. Form a ball and let it rise for 1 hour.

Spread the dough to a thickness of about 5 mm. Place small mounds of jam on the dough, cover with another layer, and cut out circles around each mound using a cookie cutter or a glass.

Let the doughnuts rise for about 2 hours, on a baking sheet, away from any heat source.

Heat the butter with the vanilla pod until it starts to bubble. Test it with a small piece of dough: it should rise immediately and turn golden in under 30 seconds.

Fry the doughnuts on both sides until they are golden brown. Let them cool, then sprinkle with powdered sugar.