German Berliner Doughnuts

• 3 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 2 None eggs
• 1/2 cup butter, diced
• 1/2 cup 2% or whole milk
• 3 1/2 tsp active dry yeast
• 6 cups vegetable oil, for frying
• 3/4 cup powdered sugar
• 3/4 cup raspberry jam

1. Mix the flour, 1/2 cup sugar, eggs, butter and a pinch of salt. Heat the milk until lukewarm, add the yeast and stir until dissolved. Pour into the flour mixture and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 50 mins.
2. Knead the dough well then roll out to 2/3 inch thick on a lightly floured work surface. Cut out 20 - 3 inch discs. Transfer to 2 baking sheets and allow to rest for 30 mins.
3. Meanwhile, heat the oil in a large saucepan. Fry the doughnuts, in batches, until lightly browned. Remove with a slotted spoon and drain on a wire rack.
4. Mix the powdered sugar with 2-3 tbsp water to a smooth paste. Place the jam in a piping bag with a thin tip and stuff the doughnuts. Roll 1/2 the doughnuts in 1/2 cup sugar and the other 1/2 in the icing. Allow to dry.

flour, sugar, eggs, butter, milk, active dry yeast, vegetable oil, powdered sugar, raspberry jam

Taken from recipes-plus.com/api/v2.0/recipes/19692 (may not work)