09 November 1989 - EAST GERMANY LETS THE BERLIN WALL COME DOWN: East
German officials have bowed to pressure and lifted travel restrictions
to the West. Thousands of Berliners from both sides swarm the wall and
cheer the destruction of the 12-foot high barrier that had separated
them for over 30 years.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 servings
2 Envelopes active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c All-purpose flour; more for
- dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing
In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.
In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.
Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.
Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.
Heat the oil in a deep-fryer, large skillet, or large
pot to 350+XF/175+XC. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.
When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.
RECIPE FROM:
https://www.thedailymeal.com
Uncle Dirty Dave's Archives
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