Filled Berlin Doughnuts Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter | 1/3 Cup (16 tbs) | |
| Orange juice | 1 Tablespoon | |
| Rum extract | 2 Teaspoon | |
| Milk | 1 Cup (16 tbs), scalded | |
| All purpose flour | 4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Fat for deep frying heated to 375°F | ||
Directions
Soften yeast in the warm water.
Put 1/2 cup sugar, the salt, butter, orange juice, and rum extract into a large bowl.
Pour scalded milk over ingredients in bowl.
Stir until butter is melted.
Cool to lukewarm.
Blend in 1 cup of the flour and beat until smooth.
Stir in yeast.
Add about half of the remaining flour and beat until smooth.
Beat in the eggs.
Then beat in enough of the remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.
Knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough.
Turn dough onto a lightly floured surface and roll 1/2 inch thick.
Cut dough into rounds with a 3-inch cutter.
Cover with waxed paper and let rise on rolling surface, away from drafts and direct heat, until doubled, 30 to 45 minutes.
About 20 minutes before deep frying, heat fat.
Fry doughnuts in heated fat; fry only as many doughnuts at one time as will float uncrowded one layer deep in the fat.
Fry 2 to 3 minutes, or until lightly browned; turn doughnuts with a fork or tongs when they rise to the surface and several times during cooking (do not pierce).
Lift from fat; drain over fat for a few seconds before removing to absorbent paper.
Cool.
Cut a slit through to the center in the side of each doughnut.
Force about 1/2 teaspoon jam or jelly into center and press lightly to close slit.
(A pastry bag and tube may be used to force jelly or jam into slit.) Shake 2 to 3 Bismarcks at one time in bag containing sugar.
Put 1/2 cup sugar, the salt, butter, orange juice, and rum extract into a large bowl.
Pour scalded milk over ingredients in bowl.
Stir until butter is melted.
Cool to lukewarm.
Blend in 1 cup of the flour and beat until smooth.
Stir in yeast.
Add about half of the remaining flour and beat until smooth.
Beat in the eggs.
Then beat in enough of the remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.
Knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough.
Turn dough onto a lightly floured surface and roll 1/2 inch thick.
Cut dough into rounds with a 3-inch cutter.
Cover with waxed paper and let rise on rolling surface, away from drafts and direct heat, until doubled, 30 to 45 minutes.
About 20 minutes before deep frying, heat fat.
Fry doughnuts in heated fat; fry only as many doughnuts at one time as will float uncrowded one layer deep in the fat.
Fry 2 to 3 minutes, or until lightly browned; turn doughnuts with a fork or tongs when they rise to the surface and several times during cooking (do not pierce).
Lift from fat; drain over fat for a few seconds before removing to absorbent paper.
Cool.
Cut a slit through to the center in the side of each doughnut.
Force about 1/2 teaspoon jam or jelly into center and press lightly to close slit.
(A pastry bag and tube may be used to force jelly or jam into slit.) Shake 2 to 3 Bismarcks at one time in bag containing sugar.
Chef
