Berliner Pfannkuchen oder Krapfen
(Berlin Pancakes or Shrove Tuesday Cakes)
This is not a pancake at all, but a jelly doughnut under a new name!
In Germany these treats are served throughout the Karneval or Fasching
festivities leading up to Ash Wednesday. This recipe requires both a bit
of time and a bit of work -- which is perhaps why they are usually bought
in large quantities at the corner bakery.
Makes 8 - 10 Berliners
Ingredients:
2 cups plus 2 tablespoons flour
pinch of salt
.5 oz. dried yeast
1 cup plus 2-1/4 teaspoons milk
3 egg yolks, reserve whites
7 tablespoons butter
3-1/2 tablespoons sugar
1-3/4 tablespoons rum
grated lemon peel or vanilla extract
Filling:
apricot or other jam
Confectioner's sugar
Method
Make a soft yeast dough using the above ingredients. Let rise.
Roll out dough on a lightly foured surface (about a 1/3 inch thick). Divide
the rectangular dough in half and put one half aside. Mark rings on the
remaining half with a wine glass (the circumference should be about 3-1/2
inches) and place a dollop of jam in the center of each ring. Trace the
outline of each ring with a thin coating of egg white. Carefully place
the reserved dough on top and lightly push down so the jam dollops are
not spread, but apparent under the dough. Use the wine glass to cut com
pletely through the dough, lightly pressing the dough edges to seal the
top and bottom halves. Cover loosely with a towel and let rise again,
about 10 minutes. This rising affects both shape and consistency.
Meanwhile, heat oil in a deep saucepan or deep-fryer. Place a few Berliners
at a time gently in the heated oil. Cover, let cook for about 5 minutes
and turn the Berliners once. Continue cooking until golden brown, about
10 minutes total depending on oil temperature.
Drain Berliners on paper towel. Sprinkle with cconfectioners' sugar. The
finished Berliner should look like a small cannon ball with a white waist
line.
Guten Appetit!
German Embassy
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