Jelly doughnuts (berliner krapfen)german

24 Servings

Ingredients

Quantity Ingredient
3 cups Unsifted flour; (3 to 4)
¼ cup Sugar
1½ teaspoon Salt
1¼ cup Warm water; (105 to 115 deg F)
1 pack Active dry yeast
2 Egg yolks; beaten
¼ cup Butter or margarine
Grated rind of 1 lemon
¼ cup Plum or apricot jam

Directions

Mix 2 cups flour with sugar and salt. Make a well in the center and add ¼ cup warm water and the yeast. Allow to rise 20 minutes. Add egg yolks, remaining water, and butter. Beat until well-blended. Add lemon rind and remaining flour until a soft dough is formed. Knead for 5-10 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in bulk, about 1½ hours.

Punch dough down. On lightly floured board roll dough ¼ inch thick. cut dough into 2 inch rounds. On half of the rounds place about 1 teaspoons of jam or jelly. Moisten edges with water. Place a second round on top. Press firmly to seal edges. Let rise 15 minutes. Fry in deep fat heated to 375 degF. for 4 minutes on each side or until browned. Cut into first doughnut to be sure it is done in the center. Drain on absorbent paper and sprinkle with lots of sugar as the doughnuts are not sweet.

source: German cooking by Ruth Malinowski makes 24 doughnuts Posted to recipelu-digest Volume 01 Number 558 by "Diane Geary." <diane@...> on Jan 18, 1998

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