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Berlin Pancakes or Shrove Tuesday Cakes - Berliner Pfannkuchen oder Krapfen
This is not a pancake at all, but a jelly doughnut! In Germany these treats are served throughout the Karneval or Fasching festivities leading up to Ash Wednesday (Aschermittwoch). 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.
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
Make a soft yeast dough using the above ingredients. Let rise. Roll out dough on a lightly floured 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 completely 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 confectioner sugar. The finished Berliner should look like a small cannon ball with a white waist line. Makes 8 Berliners.
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