| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Lukewarm water |
| 2 | Envelopes active dry yeast | |
| 1/4 | c | Sugar |
| 4 | c | Flour, plus additional 2 Tbsp if necessary |
| 2 | lg | Eggs |
| 2 | lg | Egg yolks |
| 7 | tb | Unsalted butter, at room temperature |
| 2 | tb | Brandy |
| 2 | ts | Salt |
| 5 | c | Oil, for deep frying, more may be necessary |
| 1/4 | c | Apricot preserves, or strawberry preserves, if preferred |
| Confectioners' sugar, sifted, for sprinkling |
INSTRUCTIONS
from <<Faye Levy's International Jewish Cookbook>> Fluffy doughnuts without holes are known by many names: Bismarck Jelly Doughnuts, Krapfen, & in France, Boule de Berlin. Austrian bakers probably brought them to Israel & now they rival latkes in popularity as Chanukah food. Other common flavorings besides brandy include vanilla, grated lemon rind, cinnamon & nutmeg. Pour 1/2 cup water into a small bowl. Sprinkle yeast on top & add 1 tsp sugar. Let stand 10 minutes. Spoon flour into large bowl. Make a well in center & add remaining sugar, eggs, yolks, butter, brandy, remaining water & salt. Mix with dough hook or wooden spoon until ingredients are blended. Add yeast mixture & mix until ingredients come together as a dough. Beat or knead by hand for 5 minutes. If dough is sticky, add 2 tbsp flour. Knead 5-10 minutes more until very smooth. Put dough in a clean oiled bowl & turn to cover with oil. Cover with a damp cloth & let rise in a warm place 1 to 1 1/2 hours or until doubled in volume. Roll out half the dough on a floured surface until 1/4 inch thick, flouring dough occasionally. Cut dough in rounds with 2 1/2 - 3 inch cutter. Put 1/2 tsp preserves on center of half of the rounds. Brush rim of round lightly lightly with water, then set a plain round on top. With floured fingers, press dough firmly all around to seal it. Transfer gently back into a round shape. Continue with remaining dough. Cover pastries with a slightly damp cloth & let rise in a warm place about 30 minutes. Knead the scraps of dough, put them in oiled bowl, cover with damp cloth & let stand for 30 minutes. Heat oil to 350° or until it boils gently around a small piece piece of dough added to it. Add 4 doughnuts & fry about 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil. Make additional doughnuts with scraps if you like -- they won't be quite as fluffy, but still good. Serve warm or at room temperature, sprinkled with confectioners' sugar. Don't serve immediately because jam is boiling hot. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@leass.PCC.COM (Barbara Leass)
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