Berliner doughnuts

STEP BY STEP

Let's make something delicious.

1. 01

   Halve the vanilla pod and carefully scrape out the seeds. Warm the milk, vanilla seeds and butter in a saucepan.

2. 02

   Using a dough hook, knead the flour, yeast, vanilla sugar, eggs, egg yolk and milk and butter mixture into a firm dough.

3. 03

   Cover the dough and leave to rest in a warm place for 30 minutes.

4. 04

   Knead the dough thoroughly again by hand. If dough still sticks to your fingers, add a little flour.

5. 05

   Divide the dough into balls weighing 90 to 100 g and leave to rest on a floured baking tray for a further 15 minutes.

6. 06

   Heat the vegetable fat in a deep-fat fryer to 170 °C. Fry no more than 4 doughnuts at a time for 8–10 minutes on each side, until cooked through. Cooking times can vary considerably depending on the frying method. Check after about 8 minutes by removing a doughnut from the hot fat and cutting it open.

7. 07

   Roll the fried doughnuts in sugar and place them at an angle in a loaf tin.

8. 08

   Put the plum butter into a piping bag fitted with a nozzle. Insert the nozzle into the pale band around each doughnut and pipe in the filling.