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BERLINER
PFANNKUCHEN |
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Print
Recipe |
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4 cups all-purpose flour |
2 ½
oz butter at room temperature
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1.5
ounces fresh yeast
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Salt
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¼
cup sugar |
Vegetable
oil for frying
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¾
cup plus 2 tbsp. lukewarm milk
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German
jelly such as raspberry, cherry, plum or apricot
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5 egg
yolks
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Place
the flour in a bowl, make a well in the center. Crumble the
yeast into it with 1 tbsp sugar and 3 tbsp. lukewarm milk. Mix
together and allow to stand in a warm place for about 15
minutes.
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Add
the remaining milk, sugar, egg yolks, room temperature butter
and a pinch of salt to the dough and knead into a smooth dough
in a food processor with a dough kneading attachment. Mix
until the dough appears to detach easily from the sides of the
bowl.
Allow
the dough to rise in a warm place until it doubles in size
(approx 30-60 minutes)
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Roll
out the dough into ¾ inch thickness on a floured surface and
cut of circles approximately 3 inches in diameter using a
glass or cup. Allow the cut-out dough circles to stand for a
further 10 minutes covered with a dish towel.
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Heat
the oil to 370 degrees in a deep-fryer or large saucepan.
Lower the donuts 2-3 at a time into the hot oil and fry until
the puff up and turn golden brown. Remove
the fried donuts from the oil with a slotted spoon and allow
to drain on paper towels.
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Allow
the donuts to cool then fill them with jam using a decorating
syringe with a long thin needle. Sprinkle with confectioners
sugar and enjoy!
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