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Berliner Pfannkuchen (Jelly-filled Doughnuts)

4 servings

Ingredients

• 0.25 l milk
• 250 g butter (clarified)
• 1 pcs egg
• 5 pcs egg yolks
• 50 g yeast
• 125 g sugar
• 1.5 kg flour
• preserves (apple butter, redcurrant, cherry, plum jam, or jelly) (as needed)
• clarified butter (for frying) (as needed)
• sugar (for sprinkling) (a little)

Instructions

1. Warm the flour and butter beforehand.
2. Beat the eggs, stir in the lukewarm milk with yeast and sugar, and work into a light dough, beating until it forms bubbles and no longer sticks to the spoon.
3. Place on a floured board to rise slowly.
4. Then roll out to finger thickness, place preserves on top with a spoon, cover with a piece of dough, cut out the cakes, place on floured boards, and let rise slowly in a warm place.
5. Meanwhile, heat clarified butter until boiling, slide 3-4 cakes in at a time, top-side down, and bake as described.
6. The doughnuts should turn yellowish-brown; sprinkle with sugar while still hot and serve fresh.

Modernized from a treasured 19th-century German cookbook.