Traditional Berliner Pfannkuchen Jelly Filled Doughnut

In a small bowl, dissolve the fresh yeast and 1 teaspoon of sugar in the warm milk (approx. 38°C). Let it sit for 5-10 minutes until foamy.

In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Knead for 8-10 minutes until you have a smooth, elastic dough. Cover the bowl and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1.5 cm thick. Using a round cutter (about 7-8 cm diameter), cut out 12 circles. Place the cut dough circles on parchment-lined baking sheets, cover lightly, and let them proof again for 45-60 minutes, or until noticeably puffy.

Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C. Do not overcrowd the pot; fry 2-3 doughnuts at a time.

Carefully place the proofed doughnuts into the hot oil. Fry for 2-3 minutes per side until golden brown. Using a slotted spoon, remove the doughnuts and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool completely.

Once cooled, fill the doughnuts. Using a piping bag fitted with a long, thin nozzle, carefully inject about 15-20g of jam into the side of each Berliner.

Dust the filled Berliner Pfannkuchen generously with powdered sugar before serving. Enjoy your delicious German treat!