Berlin doughnuts
They're also called Russian Doughnuts — but whatever the name, the good taste is the same. Light-textured doughnuts, with a jam filling, are deep fried until golden, then dusted generously with icing sugar. The recipe makes about 15 doughnuts.
INGREDIENTS
30g compressed yeast
¼ cup lukewarm water
60g butter
250ml (1 cup) milk
55g (¼ cup) sugar
1 teaspoon salt
2 eggs
560g (3¾ cups) plain flour
1 teaspoon grated lemon rind
1 egg white
raspberry jam
oil, for deep-frying
METHOD
1. Dissolve yeast in lukewarm water. Put butter and milk in saucepan, stir over heat until butter has melted, cool
to lukewarm. Beat together yeast mixture, butter-milk mixture, sugar, eggs and salt. Add sifted flour and lemon rind, beat well. Cover, let rise in warm place, until doubled in bulk (approximately 40 minutes). Turn on to floured board, knead lightly.
2. Roll dough out to approximately 1cm thick. Cut into rounds with 5cm floured cutter.
3. Brush half of rounds with lightly beaten egg white, put 1 teaspoon of raspberry jam in centre of other rounds. Top jam rounds with remaining rounds, pinching edges together firmly. Cover, let rise in warm place until almost double.
4. Deep fry a few at a time in hot oil until golden brown. Drain double on absorbent paper. dust with sifted icing sugar.
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