Berliner Pfannkuchen [Russian Donuts]
Ingredients: 1 oz (30 gr) compressed yeast 1/4 c lukewarm water 2 oz (60 gr) (unsalted) butter 1 c milk 1/4 c sugar 1 t salt (leave this out if you are using salted butter) 2 eggs 3 3/4 c all purpose flour 1 egg white for wash jam (any kind you like) oil for deep frying Dissolve yeast in lukewarm water. Heat butter and milk together until butter has melted, then cool to lukewarm. Combine yeast mixture and milk/butter mixture, add eggs , sugar (and salt if using) Sift flour and add, beat well. Cover and let rise in a warm place until double in bulk. That should take about 40 to 45 minutes. Turn out onto floured board and knead lightly, then roll out to about 1/3 inch thickness. Cut into round with a 2 inch floured cookie cutter. Brush edges of each round with egg white wash, put jam into the center of one round (make sure the jam does not come out to edges) and put another round on top, with egg white wash sides together. Pinch edges together firmly. Cover and let rise in warm place until not quite double in bulk. Deep fry in hot oil until golden brown, turning just once. Drain on paper and dust with icing sugar. Eat right away.
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