Berliner

Warm the milk in a pot until luke warm. Crumble and dissolve the yeast into the milk. Leave the yeasted milk until frothy. Add the flour, 100 g sugar, salt, eggs and butter (in chunks) into a large mixing bowl. Pour in the yeasted milk. Using dough hooks, mix the dough until it is smooth and springy. Cover the dough and leave in a warm place for ca. 45 minutes, or until it has visually grown in size.

With floured hands knead the dough. Lightly flour a work surface, and roll out dough until it is ca. 2 cm thick. Cut out ca. 14 circles from the dough. Place the berliners onto a lined baking tray, and again leave it for around 30 minutes.

In the meantime, heat the oil in a pot until it reaches around 180 °C. Place a few berliners into the oil, making sure they have enough space to move around without touching each other. Cook for around 7-8 minutes or until they are golden brown, ensuring to turn them over so they bake evenly. Remove cooked berliners from oil, and sit them on some paper towel, in order to remove excess oil. Roll the still hot berliners in sugar before leaving them to cool on a wire rack.

Fill a pastry bag, equipped with a filling nozzle, with your chosen flavour of jam. Fill each berliner with jam.