Berliner pfannkuchen

30 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast; or 1 cake compressed yeast
1 cup Water; lukewarm
¼ cup Butter or margarine; melted
½ cup Sugar
3 larges Eggs
1 teaspoon Lemon rind; grated
1 teaspoon Salt
4½ cup All-purpose flour; sifted
Preserves, plum or apricot
1 Egg white; beaten
Fat or oil; for deep frying
Confectioner's sugar

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle or crumble yeast into a large bowl. Add ¼ cup of lukewarm milk. Use very warm milk for active dry yeast and lukwarm for compressed yeast. After a minute or two, stir to dissolve. Add melted butter, sugar, eggs (one at a time, beating after each addition), lemon rind and salt. Gradually add enough flour to make a soft dough; beat well after each addition. Form into a ball and put in a greased bowl. Turn over so top of dough is greased. Place in a warm place and let rise, covered, until doubled in bulk. Turn out on a floured board and knead well. Roll out to a ¼-inch thickness; cut into rounds with a 3-inch cookie cutter or glass. Place a small amount of plum or apricot preserves in center of half the rounds. Moisten edges with egg white or water; top with other rounds of dough. Press firmly together to completely enclose preserves. Arrange on a large cookie sheet; put in a warm place, covered, until large and light. Drop into a kettle of hot deep fat (370° on a frying thermometer) and cook until golden brown on both sides, only a few mins. Revoce with a slotted spoon and drain. Serve warm, sprinkled with confectioners' sugar. Makes about 30.

NOTES : These well-known fruit-filled yeast doughnuts, a famous specialty

of Berlin, are essential for the convivial celebration of the New

Year.

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