| 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)
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”