Jelly Doughnuts - German Doughnuts "Berliner"

🧂 Ingredients

• ½ cup soy milk

  or oat milk
• 0.4 oz fresh yeast

  or 1 tsp (0.1 oz / 3.5 g) dry yeast
• 1 ½ tbsp sugar
• ½ tbsp vanilla sugar

  or 1 tsp vanilla extract
• 2 cups all-purpose flour

  or spelt flour or gluten-free flour
• 1 pinch of salt
• 3 tbsp vegan butter or margarine

  melted
• ⅓ cup raspberry jam

  or other jam without pieces
• 1 liter oil

  e.g. sunflower oil or canola oil for frying
• powdered sugar

  for dusting

Instructions

• 1 Put soy milk and 1 tablespoon sugar in a small bowl. Crumble in the yeast and
  stir until dissolved. Then set aside for a few minutes until the mixture begins
  to foam.
• 2 Combine the flour, salt, remaining sugar and vanilla sugar in a bowl and form a
  well in the middle. Pour the yeast mixture and melted butter into the well and
  work it in with a wooden spoon. Then knead with the dough hook of a food
  processor or with your hands for about 8 minutes until a smooth dough is formed.
  Shape it into a ball, brush lightly with oil and cover airtight. Let rise at
  room temperature for about 40 minutes. (You can then optionally place the bowl
  in the refrigerator overnight and continue the next day.)
• 3 Divide the risen yeast dough into 8 pieces. Shape each piece into a ball like
  buns, then flatten into circles about 0.8-Inch (2 cm) thick. (Alternatively, you
  can roll out the entire dough and then cut out circles with a glass or cookie
  cutter, about 2.8-Inch (7 cm) in diameter.)
• 4 Place the dough pieces on a board or tray lined with parchment paper, a little
  apart from each other, and let them rise again, covered, for about 25 minutes.
• 5 Heat the oil in a wide pot or deep pan (or deep fryer or oven) to approx. 338 °F
  (170 °C) (*see note).
• 6 Gently slide in the dough pieces and turn the temperature down to medium heat.
• 7 Place a lid on top and cook for approx. 2-3 minutes until golden brown. Then
  carefully flip and fry the other side for 2-3 minutes until golden brown too.
• 8 Remove the doughnuts carefully with a slotted spoon and place on a wire rack
  lined with paper towels. Let them drain and then toss them in sugar.
• 9 Pour the jam into a piping bag with a long, narrow nozzle (if necessary, warm
  the jam slightly so that it becomes a little more liquid). Then pierce into the
  sides of the doughnuts and pour in the jam (about 10 g, depending on the size).
• 10 Dust the stuffed doughnuts with powdered sugar and eat them as fresh as
  possible.
• 11 Enjoy!

Nutrition Info