Berliner

1. 1.5 cups of milk
2. 1 packet of instant yeast
3. 2 tablespoons of sugar
4. 100 grams of butter (at room temperature)
5. 2 eggs
6. 1 teaspoon of salt
7. 1 packet of vanilla sugar
8. 4.5 cups of flour

For frying:

1. Sunflower oil

For the filling:

1. Lotus Biscoff spread

Activate the Yeast:

1. Mix the milk, sugar, and yeast together to activate the yeast.

Prepare the Dough:

1. Gradually add the other ingredients, mixing well. Add the flour slowly to form a soft dough.

1. Cover the dough and let it rise for 1.5 hours.

Shape the Dough:

1. Divide the dough into 12 equal pieces and shape them into rounds.

Fry the Dough:

1. Heat the oil, but not too hot, to prevent the outside from cooking too quickly while leaving the inside raw. Reduce the heat slightly if needed.

1. Fry the dough rounds for 3 minutes on one side, then flip and fry for another 3 minutes on the other side.

1. Use a paper towel to remove excess oil from the cooked dough.

Coat and Fill:

1. While the dough is still warm, roll it in granulated sugar.

1. Use a straw to poke a hole in the middle of each dough round, creating a space inside.

Prepare the Filling:

1. Melt the Lotus Biscoff spread in a suitable container in the microwave.

1. Transfer the melted spread into a piping bag and fill each doughnut through the hole created with the straw.