German Berliner Doughnuts - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.