Berliner: The Classic German Donut Recipe

Divide the dough up into equal pieces (best to use a kitchen scale), and using flour-dusted hands, shape each portion into a ball. Allow to rest for another 30 minutes (covered up by a clean linen towel).

Preheat frying oil (I prefer using avocado oil) to 160°C/320°F and bake in 3 batches, 4 Berliner each batch. You will want the donuts to be able to swim on the surface.
Fry them for about 2 ½ minutes on one side, then flip over to the other side using your strainer or slotted spoon and fry them until golden on the outside, 2 ½ more minutes. Your Berliner will fry for a total of 5 minutes. I always set a timer for this.

Fill each Berliner with your favorite jam using a decorating bag and filling tip and dust with powdered sugar. I also LOVE filling them with plum butter! So lecker!
To fill, it's easiest to twist the bag pretty tightly, so that the bag is able to stand upright when holding it in your palm. You then jab the filling tip in from the side until you almost don't see it anymore, indicating you have found the center. Push the filling in, stop pushing when your Berliner is sufficiently filled, and remove the tip. I like holding the Berliner in one palm, and the filling in the other, so I can feel the amount of filling going into the Berliner. You can also place it on a scale and add about 15 to 20 grams of jam into each Berliner (just tare in between filling since each Berliner can vary in weight). I hope this is extra helpful for you when filling your Berliner!