German New Year's Eve Berliner Donuts

Add flour to a bowl and form a hole in the middle.

Sprinkle the yeast cube in the hole.

Heat up the milk until lukewarm.

Melt the plant-based butter and 1 teaspoon of sugar in the milk.

Mix the milk mixture with the yeast and flour.

Mix in the rest of the donut ingredients and knead well.

Let the dough sit for about 50 minutes.

Knead the dough again and place it on a floured surface.

Roll out the dough until it is 2cm high.

Cut out circles with a glass and place them on a baking tray lined with baking paper.

Place a kitchen towel on top of the circles and let them sit for another half hour.

Heat up the oil in a pot to medium heat (not too hot to avoid burning from the outside).

Fry the donuts with a lid on.

Flip them when one side is golden and fry the second side without a lid.

Each side will take about 40 seconds.

Use a scoop to remove each donut and place them on kitchen paper to drain the excess oil.

Sprinkle powdered sugar on top of the donuts while they are still warm.

Let the donuts cool down.

Fill the plant-based plum jam in a slim icing bag.

Use a skewer to make a small hole in the bottom of each donut.

Insert the tip of the icing bag into the hole and fill the donuts with jam.

Repeat with all the donuts.