Berliner doughnut

Let the shaped doughnuts rise until puffy, then fry a few at a time in oil held at about 170°C. Give them roughly 2–3 minutes per side; if they brown before the centre is cooked, lower the heat.

Fill it after frying, once it has cooled enough to handle. Push the nozzle of a piping bag into the side and squeeze in jam until the doughnut feels heavier, taking care not to split it.

Raspberry, redcurrant and plum jams are all common choices. Use a smooth, thick jam so it pipes easily and is less likely to leak out.

Keep them in an airtight container at room temperature and eat them within a day or two; the sugar coating and fried dough are best while fresh. Avoid the fridge, which can make the dough firm and stale.

Yes. Freeze them unfilled and without a sugar coating, wrapped well; thaw at room temperature, then warm briefly in a low oven and fill or dust with sugar. Filled doughnuts can turn soggy as they thaw.

They are often served with coffee or tea, or as part of a selection of pastries. Their jam filling makes them sweet enough to serve on their own, without icing or another topping.