| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Cakes |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Unsifted flour; (3 to 4) |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Warm water; (105 to 115 deg F) |
| 1 |
pk |
Active dry yeast |
| 2 |
|
Egg yolks; beaten |
| 1/4 |
c |
Butter or margarine |
|
|
Grated rind of 1 lemon |
| 1/4 |
c |
Plum or apricot jam |
INSTRUCTIONS
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 well-blended. Add lemon rind and
remaining flour until a soft dough is formed. Knead for 5-10 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 1/2 hours.
Punch dough down. On lightly floured board roll dough 1/4 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 recipelu-digest Volume 01 Number 558 by "Diane Geary."
<diane@keyway.net> on Jan 18, 1998
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