Recipe - Jelly Doughnuts (Berliner Krapfen)german

3 cup Unsifted flour; (3 to 4)
One fourth cup Sugar
1 One half teaspoon Salt
1 One fourth cup Warm water; (105 to 115 deg
F)
1 pack Active dry yeast
2 Egg yolks; beaten
One fourth cup Butter or margarine
Grated rind of 1 lemon
One fourth 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 wellblended. Add lemon rind and
remaining flour until a soft dough is formed. Knead for 510 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 One half hours.
Punch dough down. On lightly floured board roll dough One fourth 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 recipeludigest Volume 01 Number 558 by "Diane Geary."
diane@keyway.net on Jan 18, 1998