Berlin doughnuts

Source/Author: Mary V

“Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole!” Oscar Wilde

Ingredients:

• sugar	80 g
• salt	1 pinch
• vegetable oil	for frying
• butter	80 g
• All-purpose flour	500 g
• milk	125 ml
• eggs	2
• powdered sugar	for sprinkling
• dry yeast	1 tablespoon
• zest of half a lemon	1/2 lemon
• rum	2 tablespoons
• marmalade or very thick jam	200 g

1. Sift 350 g of all-purpose flour into a large bowl. Make a well in the center; put yeast and sugar to a middle of this well; add lukewarm milk. Cover and leave this starter to rise for 30 minutes.

2. Add the remaining sugar and milk, pieces of soft butter, eggs, rum, salt and lemon zest to the starter. Knead everything thoroughly with a mixer until bubbles appear and the dough comes away easily from the walls of the bowl. Sift the remaining flour into the same bowl and knead the dough again. Cover and leave to rise for 30-40 minutes.

3.Roll out the dough on a floured surface (thickness 0.7-1 cm). Using a cup, lightly squeeze out circles with a diameter of about 8 cm on one half of the cake. Place 1 teaspoon of the marmalade or jam in the middle of each circle. Press the dough around the filling. Using a mug, cut out rounds and place on a lightly floured surface. Cover with a kitchen towel and leave to rise for 30 minutes.

4. Heat oil in a tall frying pan or saucepan. If the oil has reached the desired temperature, bubbles will appear on a wooden spoon dropped into it. Reduce heat (middle level).

5. Place donuts in portions in oil and fry on both sides. Sprinkle the tops of the finished donuts with powdered sugar.