German Berliner

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.
2. Make the dough
   In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, and lemon zest (if using). Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
3. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the Berliners
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out to about ½-inch thickness. Using a 3-inch round cookie cutter, cut out circles from the dough. Re-roll scraps and cut again. Place the dough circles on parchment-lined baking sheets, cover, and let rise for another 30-45 minutes until puffy.
5. Fry the donuts
   Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 Berliners into the hot oil and fry for about 90 seconds per side until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining dough.
6. Fill with jam
   Once cool enough to handle but still warm, use a piping bag fitted with a long, narrow tip to inject about 1-2 tablespoons of jam into the side of each Berliner. If you don't have a piping tip, make a small hole with a knife first, then use the piping bag.
7. Final touch
   Dust the filled Berliners generously with powdered sugar. For the traditional look, only dust the top side, leaving a white circle on top and golden sides. Serve immediately for best taste, though they can be stored in an airtight container for 1-2 days.