Vanilla Custard & Jam filled Doughnuts | Berliner Recipe | Krapfen | German Doughnuts

In a bowl, combine lukewarm milk, fresh yeast, and granulated sugar. Let it sit until frothy.

Add the egg, egg yolks, softened butter, salt, and vanilla extract to the yeast mixture. Mix well.

Gradually incorporate the flour until a soft dough forms. Knead until smooth.

Cover the dough and let it rise until doubled in size.

Once risen, punch down the dough and divide it into pieces. Shape them into balls.

Let the dough balls rise again until puffy.

Heat corn oil in a deep pan and fry the dough balls until golden brown on all sides.

Remove from oil and let them drain on paper towels. Dust with sugar or powdered sugar.

For the vanilla custard, heat whole milk in a saucepan.

In a bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract.

Slowly add the heated milk to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook until thickened, stirring constantly.

Once thickened, let it cool before filling the doughnuts with custard and jam.

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