German Berliner Donuts

Instructions

1. Prepare the dough
   In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy. Add the sugar, egg yolks, melted butter, vanilla extract, lemon zest, and salt. Mix well. Gradually add the flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
2. 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.
3. Shape the donuts
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness. Using a 3-inch round cutter, cut out circles. Place the circles on a parchment-lined baking sheet, cover loosely, and let rise for another 30 minutes.
4. Fry the Berliners
   Heat oil in a deep pan or Dutch oven to 350°F (175°C). Carefully slide 2-3 donuts into the hot oil and fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.
5. Fill with jam
   Once the donuts are cool enough to handle but still warm, use a piping bag with a long, narrow tip to inject about 1-2 tablespoons of jam into the side of each donut. Twist the bag as you pull it out to prevent jam from escaping.
6. Add the finishing touch
   While the donuts are still slightly warm, roll them in powdered sugar until completely coated. For the traditional look, only coat the top half. Serve immediately or store in an airtight container for up to 2 days.