Berliner

Stir flour, yeast, milk, egg, butter, sugar, and salt into a supple dough.

Let the dough rise, then roll and cut even rounds for uniform frying.

Proof the rounds until light, then fry until golden with a pale ring at the center.

Drain, fill each Berliner with apricot jam, and roll lightly in coarse sugar.

Serve the pastries the same day for the softest crumb.