Boules de Berlin (Jam-Filled Doughnuts)

Dough

• 250 ml Whole milk
• 2 tsp Vanilla extract
• 500 g Plain flour
• 7 g Instant yeast
• 60 g Caster sugar
• 1 tsp Fine sea salt
• 2 Egg
• 75 g Unsalted butter, softened

Frying and finishing

• 1.5 liters Sunflower oil
• 120 g Caster sugar
• 240 g Raspberry jam

1. Warm the milk in a small saucepan until just lukewarm, then stir in the vanilla extract. Set aside while you measure the remaining ingredients.
2. In the bowl of a stand mixer, mix the flour, instant yeast, caster sugar and fine sea salt. Add the eggs and lukewarm milk, then mix with the dough hook on low until a shaggy dough forms.
3. Increase to medium speed and knead for 6 to 8 minutes until the dough looks smoother and starts to pull away from the bowl. Add the butter a little at a time, kneading until fully incorporated and the dough is glossy and elastic.
4. Shape the dough into a ball and place in a lightly oiled mixing bowl, turning once so the surface is lightly coated. Cover and leave to rise until doubled in size.
5. Tip the dough onto a lightly floured surface and gently press out the air. Roll to about 1.5 cm thick, then cut into 12 rounds and place them spaced apart on a lightly floured surface.
6. Cover the rounds and leave to prove until puffy and slightly springy when gently pressed. They should look lighter and hold their shape.
7. Heat the sunflower oil in a large pot to 175°C (350°F). Fry the doughnuts in batches for 2 to 3 minutes per side until deep golden, adjusting the heat to keep the temperature steady.
8. Lift out with a sieve and drain briefly, then roll the warm doughnuts in caster sugar to coat. Leave to cool for 10 minutes so the centres settle before filling.
9. Spoon the raspberry jam into a piping bag and make a small hole in the side of each doughnut. Pipe in the jam until you feel the doughnut plump slightly, then serve.

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