Make a smooth yeast dough from all the dough ingredients, do not forget to knead well and let rise for 1 hour.
Then knead the dough well again and press it flat with your hands 3 cm thick.
Cut out circles with a shot glass about 3 cm wide, they shouldn`t look like a cookie, but they shouldn`t look like a ball either, something in between.
Knead the leftovers again and continue working like this until there is no more dough, then at the end I shape the leftover piece into balls with my hands, which I press a little flat, so there is no leftover dough.
Cover and let rise until the volume has doubled.
Heat the fat to 170 ° C, I always use a wok for it, you need less fat, the Berliners gradually bake golden yellow on both sides. Drain on a Zewa.
Now you take pudding or jam, plum jam is also delicious (you don`t even need to fill it). You put what you like into a piping bag with a fine perforated nozzle, which you stick into the underside of the Berliner and fill it with granulated sugar until you notice that it is full.
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