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Fasching Donuts With 3 Fillings, Vanilla, Chocolate and Jelly

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Fasching Donuts with Filling

Fasching Donuts with Filling

J.McGavin

Call them Berliner, Pfannekuchen or Krapfen, donuts have their high season in January and February. You can fill them before or after frying them, or leave them plain, sprinkled with powdered sugar.

Makes 2 dozen 2 1/2 inch filled donuts.

Prep Time: 1 hour, 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Ingredients:

  • 4 1/2 - 5 c all-purpose flour
  • 1 package fresh yeast or 2 1/2 tsp dried yeast
  • 1 1/4 c lukewarm milk (110°F)
  • 3 T sugar
  • 1/2 tsp salt
  • 3 1/2 T softened butter
  • 4 egg yolks
  • Oil for deep frying

Preparation:

Place 4 1/2 cups flour in a bowl. Create a well in the center of the flour. Mix the yeast with the sugar and milk until dissolved and pour into the well. Mix in a little flour from the sides, cover with a towel and let sit in a warm spot 15 minutes, or until a bubbly sponge has formed.

To the sponge add the salt, the butter in several pieces and the egg yolks. Mix with a spoon or your hand from the inside to the outside, gradually incorporating the flour, until a soft dough forms. Add a little more flour, if necessary. Knead for 2-3 minutes, until the dough is smooth and not sticky.

Make dough into a ball, cover with some plastic wrap so it doesn’t dry out, and let rise in a warm spot until doubled.

For filled donuts (jelly, chocolate, marzipan, etc.): Roll dough out to 1/2 inch thick (or a little less), cut rounds (2 1/2 - 3 1/2 inches) out with a biscuit cutter, reusing dough only twice (make the last couple into knots or pretzels).

Place about a teaspoon of filling onto a circle of dough, paint the edge with egg white and place a second circle on top. Press firmly to seal edges. Cover and let rise for 20 minutes. Filling can be chocolate, marzipan, vanilla or jelly.

For unfilled donuts or donuts that you will fill later: Roll out twice as thick (3/4 inches), cut circles out and let rise for 20 minutes.

Heat oil to 350°F (test with candy or deep fat thermometer). Fry only the amount that fits into your fryer without touching each other. Slide the donuts into the hot fat quickly, cover and fry for 3 minutes. Turn over and fry for 3-5 minutes, or until golden brown.

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