Berliner Pfannkuchen Recipe
Yield: 30 servingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast, or 1 cake
1 tsp: Salt,
-compressed yeast,
4 1/2 cup: All-purpose flour, sifted
1 cup: Water, lukewarm
Preserves, plum or apricot
1/4 cup: Butter or margarine, melted
1: Egg white, beaten
1/2 cup: Sugar,
Fat or oil, for deep frying
3 large: Eggs,
Confectioners sugar,
1 tsp: Lemon rind, grated
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Sprinkle or crumble yeast into a large bowl. Add 1/4 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 1/4-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.
Source from luhu.jp
Sprinkle or crumble yeast into a large bowl. Add 1/4 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 1/4-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.
Source from luhu.jp