Berliner Krapfen

submitted by LeiG
from Bronx, NY

Berliner Krapfen

Jelly Doughnuts (Berliner Krapfen)German

source: German cooking by Ruth Malinowski
makes 24 doughnuts

3-4 cups unsifted flour
1/4 cup sugar
1 1/2 teaspoon salt
1 1/4 cups warm water (105 to 115 deg F)
1 package active dry yeast
2 egg yolks,beaten
1/4 cup butter or margarine
grated rind of 1 lemon
1/4 cup plum or apricot jam

Mix 2 cups flour with sugar and salt. Make a well in the center and add
1/4 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 1 1/2 hours. Punch dough down. On lightly floured board roll dough
1/4 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.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/