Filled Berlin Doughnuts

Ingredients

1 package dry yeast
12 gr dry yeast
60 ml warm water
115 deg
100 gr sugar
3 gr salt
75 gr butter
16 ml orange juice
10 gr rum extract
240 ml milk
2 eggs
500 gr unbleached flour in this recipe
100 gr sugar
130 gr unbleached flour
1/2 remaining flour
1/2 thickness
3 biscuit

Instructions

tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about half ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.