These feather-light doughnuts are filled with various goodies (apricot preserves, prune butter, chocolate, cooked apples) and stenciled in vanilla-flavored confectioners’ sugar to identify the filling (an “M” for Marillen, or apricot, and so on). They are sometimes called “ribbon doughnuts,” because the perfectly made ones have a pale band around their equator (the doughnuts are purposely cooked in a shallow depth of oil so it doesn’t reach the center, leaving a belt that is cooked by the residual heat). Don’t be concerned if yours lack this mark and are completely golden brown—they’ll still be delicious.
To cut out the dough, you’ll need two round biscuit cutters, 2¾ inches and 2½ inches in diameter. The first cuts out the dough, and the second seals the two sandwiched rounds together—an important step to keep the preserves from seeping out during frying.