In the classic version, donuts are filled with jam and sprinkled with powdered sugar on top.

Donut Ingredients:

Sifted flour - 900 gr (maybe less or a little more, see the consistency of the dough)

Warm milk - 500 ml

Sugar - 2 tbsp.

Vanilla sugar - 30 gr

Egg - 2 pcs.

Yeast - 45 gr live (15 gr dry)

Butter - 125 gr (room temperature)

Salt - 1 tsp

Custard Ingredients:

Milk - 250 ml

Egg - 1 pc.

Butter - 50 g

Flour - 30 g

Sugar - 75 g

Salt - 1 pinch

Vanilla sugar - 10 g

Cocoa powder - 1 tbsp. l.

Fondant Ingredients

Chocolate - 250 g

Cream - 50-100 ml

1. Let's start with the dough. Crumble yeast, pour warm milk, add 1 tbsp. l. sugar and 4 tbsp. l. flour. Leave for 30 minutes.

2. Add soft butter, 30 g vanilla sugar, 1 tsp. salt, 1 tbsp. l. sugar, 2 eggs. Mix the mass until smooth.

Gradually add the sifted flour. For kneading the dough, I use a stationary mixer with dough hook attachments, but you can do it manually. Don't add too much flour as it will clog the dough. It should be soft, tender and supple.

Transfer the dough to a large bowl dusted with flour. Sprinkle flour on top, cover with a lid, a damp towel or cling film. Leave to proof for 1-1.5 hours.

While the dough is rising, make the custard. Pour sugar into milk and heat well. In a separate bowl, mix the egg, flour and salt. Add some hot milk, mix well. All the milk does not need to be added at once, because the eggs can be boiled.

Introduce most of the milk, then pour everything back into the saucepan.

Cook the cream, stirring constantly, until thickened. Add butter and vanilla sugar. As the cream cools, it will thicken even more.

Divide the cream into 2 parts. Add sifted cocoa to one.

Cover the cream with foil and leave to cool.

The dough is well suited, we shift it to the work surface, well dusted with flour, knead the dough a little. We divide into 2 parts. We continue to work with one part, put the second in a bowl, cover with a lid or a towel so that the dough does not wind.

We roll out the dough into a layer 1-1.5 cm thick. Using a glass or saucer, cut out round donuts. Leave under a towel to proof for 30 minutes.

Warm up the oil. The oil must not smoke or the donuts will burn. Fry donuts on both sides until golden brown.

After cooling, fill the donuts with cream using a pastry syringe (bag) with a special nozzle. If there is no special syringe, you can carefully cut the donuts on the side and place the cream inside with a teaspoon.

For the filling, you can use jam, jam or jam.

To prepare fudge, melt white, black or milk chocolate, add cream.

Dip donuts with cream in fondant and sprinkle with decorations on top, if desired.

In the classic version, Berliners are filled with jam and sprinkled with powdered sugar on top.