Fasnachts Berliner

Source

Author: Bob and Robin Young

Source: http://mybestgermanrecipes.com/2011/01/

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

As you probably know, Germany is the European center for carnival. Before spring “Karneval”, ”Fasching” or “Fasnacht” will be celebrated in many regions of Germany. In Cologne, Bonn, Koblenz or Mainz you can watch the biggest and most colorful parades, visit the most fun parties with singing and drinking from Thursday (“Schmutziger Donnerstag” in Swabia or “Weiberdonnerstag” in the Rhineland) to Wednesday, the Ash Wednesday (Aschermittwoch) which is ending carnival throughout the whole country. A traditional carnival delicatessen is a pastry called “Berliner” or “Faschingkrapfen”. This delicious German doughnut has a jelly or jam filling, will be baked in hot oil, dusted with sugar, and enjoyed warm.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Yield: abt 20 Fasnachts

Ingredients

Ingredients

2¾

c

+ 2T All-Purpose flour

1½

T

Dry Active Yeast

3

T

Sugar

2/3

c

Milk, lukewarm

1

T

Sugar

2

T

Vanilla extract, real vanilla

1

pinch

Salt

½

Lemon zested

2

Eggs

1

Egg Yolk

7

T

Butter, melted and cooled

6

oz

Jam, strawberry, apricot, currant or whatever you like

Powdered sugar

Directions

1

Put flour into a bowl, form a little hollow and if you use fresh yeast, crumble it and add it into the hollow. Mix yeast with 3-4 T milk and some flour from the edges of the bowl. Allow dough to rise for 15 minutes at a warm place and keep the bowl covered with a cloth.

2

Knead the dough with remaining ingredients until you get a smooth dough; allow to rise for another 20 minutes.

3

Sprinkle flour onto a baking board and roll the dough ¼" thick. Cut with cookie-cutter into 3-inch rounds. Place 1 t of jelly on one round, cover with another round and pinch edges together. - Turn them over, smooth side up, place them on a floured tray, and allow them to rise for another 15—30 minutes.

4

- Meanwhile heat oil in deep skillet, heavy saucepan, or electric fryer, to 365° F. You can use a wooden cooking spoon and hold it into the oil; when you see little bubbles appearing around the spoon’s edge you know the oil is hot enough for frying. After the rounds have risen, fry them covered in deep oil, 3-4 at a time (not more); turn them and let them fry another 3 minutes uncovered.

5

Remove them from the oil, and drain on paper towels. Dust them with powdered sugar and serve them warm.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Inactive Time: 1 hour and 10 minutes

Total Time: 1 hour and 40 minutes