Berliner (German Jam Doughnuts)

Method

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1. 1Mix the flour, yeast, sugar, salt and lemon zest. Add the warm milk and eggs and knead for 5 minutes, then add the butter in pieces and knead for 8-10 minutes more. The dough should be glossy, soft and come away from the bowl.
2. 2Cover and leave to rise in a warm place for about 1 hour, until doubled.
3. 3Divide into 12 equal pieces (about 70 g each). Roll each under your cupped palm on the counter into a smooth, taut ball.
4. 4Set the balls well apart on a floured cloth, cover and let them rise for 30-40 minutes, until visibly puffy and a gentle fingertip dent springs back slowly.
5. 5Heat the oil in a wide pot to 165-170 °C; without a thermometer, small bubbles should form around a wooden spoon handle dipped in. The oil should be deep enough to come halfway up the doughnuts.
6. 6Fry 3 at a time, top side down, with the lid on for 2-3 minutes. When golden underneath, turn them and fry uncovered for 2-3 minutes more; a pale ring will remain around the middle.
7. 7Drain on paper towels for 10 minutes. Spoon the jam into a piping bag with a thin nozzle, insert it through the pale ring and pipe about 1 tbsp of jam into each.
8. 8Roll in powdered sugar and serve the same day.