BERLINER PFANNKUCHEN

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4 cups all-purpose flour 2 oz butter at room temperature
1.5 ounces fresh yeast Salt
cup sugar Vegetable oil for frying
cup plus 2 tbsp. lukewarm milk German jelly such as raspberry, cherry, plum or apricot
5 egg yolks  
Place the flour in a bowl, make a well in the center. Crumble the yeast into it with 1 tbsp sugar and 3 tbsp. lukewarm milk. Mix together and allow to stand in a warm place for about 15 minutes.  
Add the remaining milk, sugar, egg yolks, room temperature butter and a pinch of salt to the dough and knead into a smooth dough in a food processor with a dough kneading attachment. Mix until the dough appears to detach easily from the sides of the bowl. Allow the dough to rise in a warm place until it doubles in size (approx 30-60 minutes)  
Roll out the dough into inch thickness on a floured surface and cut of circles approximately 3 inches in diameter using a glass or cup. Allow the cut-out dough circles to stand for a further 10 minutes covered with a dish towel.  
Heat the oil to 370 degrees in a deep-fryer or large saucepan. Lower the donuts 2-3 at a time into the hot oil and fry until the puff up and turn golden brown.  Remove the fried donuts from the oil with a slotted spoon and allow to drain on paper towels.  
Allow the donuts to cool then fill them with jam using a decorating syringe with a long thin needle. Sprinkle with confectioners sugar and enjoy!