| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Desserts, Doughnuts |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
oz |
Unsweetened Chocolate, cut |
|
|
Up |
| 2 |
pk |
Active Dry Yeast |
| 3/4 |
c |
Whole Milk |
| 1 |
|
Egg, Beaten |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Butter |
| 1/4 |
c |
Shortening |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/2 |
c |
Brown Sugar, Packed |
| 2 |
c |
Flour |
| 2 |
tb |
Flour |
|
|
Powdered Sugar, Sifted |
| 1/4 |
ts |
Salt |
| 1 |
c |
Whole Milk |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg, Beaten |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whole Milk |
INSTRUCTIONS
BUTTERSCOTCH FILLING:
CHOCOLATE FILLING:
Combine the first measure of flour and the yeast in a large mixer
bowl. Heat the milk, sugar , shortening and salt in a saucepan,
stirring constantly, until warm (115 degrees-120 degrees) and the
shortening is almost melted. Add to the flour mixture. Add the eggs.
Beat with an electric mixer at low speed for 1/2 minute, scraping the
sides of the bowl with a rubber spatula. Beat at high speed for 3
minutes. Stir in as much of the second measure of flour as you can
with a spoon. Turn out onto a lightly floured surface. Knead in
enough of the remaining flour to make a moderately soft, smooth,
elastic dough (3-5 minutes total). Shape into a ball. Place in a
lightly greased bowl. Turn the dough to grease the outer surface.
Cover. Let rise in a warm place until doubled (45-60 minutes). Punch
down. Divide dough in half. Cover. Rest 10 minutes. Roll each half
out to a 1/2" thickness. Cut with a floured 2 1/2" biscuit cutter,
pressing straight down and not twisting. Reroll and cut the
trimmings. Cover. Let rise in a warm place until VERY LIGHT (about 30
minutes). Heat the oil in the deep fryer to 375 degrees. Deep fry
until golden (about 1 minute on each side). Drain. Use a VERY sharp
knife to cut a slit in the side of each berlin. Insert 2 tsp of of
chocolate, butterscotch or other flavored filling using either a
spoon or a writing tip on a pastry bag. Roll in sifted powdered
sugar. Prepare the filling, both are prepared the same way except the
butterscotch uses no chocolate and replaces the granulated with brown
sugar. Combine the sugar with the flour and salt in a saucepan. Add
the milk and chocolate. Cook, stirring, over medium heat until
thickened and bubbly. Cook, stirring, 2 minutes longer. Gradually
stir half the mixture into the beaten egg. Return to the hot mixture
in the pan. Cook, stirring, until just bubbly. Remove from the heat.
Stir in the butter and vanilla. Cover with plastic wrap. Cool without
stirring.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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