Classic Filled Berliners

Combine the dry yeast, sugar, and warm water in a small bowl. Stir until bubbles form.

Cover the bowl with plastic wrap and let the mixture ferment until it doubles in volume.

Mix the flour with salt and sugar in a separate bowl. Make a well in the center and add the pre-ferment, milk, lemon zest, vanilla extract, margarine, and eggs.

Gradually incorporate the flour from the edges into the center mixture until a dough forms that pulls away from the sides of the bowl. Add more flour if necessary.

Knead the dough on a lightly floured surface for at least 10 minutes, giving it a few firm taps to activate the yeast.

Place the dough in a clean bowl, cover with plastic wrap, and let it rest until it doubles in volume.

Once risen, transfer the dough to a lightly floured surface and knead again to remove air.

Roll out the dough to a thickness of 1 cm and cut out circles using a 5 cm round cutter. Place the circles on a tray dusted with flour.

Cover the dough circles with a cloth and let them rest for about 20 minutes.

Heat sunflower oil in a deep pan or pot. Fry the dough circles in batches of no more than three at a time, ensuring the oil stays at a consistent temperature.

As the dough hits the hot oil, it will puff up. Flip them over to cook evenly on both sides.

Once golden brown, remove the Berliners and place them on paper towels to drain excess oil.

Fill the Berliners with your chosen filling—custard, chocolate cream, jam, or dulce de leche—using a piping bag.

Arrange them on a serving tray and dust generously with powdered sugar.