Berliner Krapfen (Jelly Doughnuts from Berlin)

Ingredients

• •3-4 cups unsifted flour
• •1/4 cup sugar
• •1 1/2 teaspoon salt
• •1 1/4 cups warm water (105 to 115 degrees Fahrenheit)
• •1 package active dry yeast
• •2 egg yolks, beaten
• •1/4 cup butter or margarine
• •grated rind of 1 lemon
• •1/4 cup plum or apricot jam

Directions

1. 1Mix the 2 cups of flour with the sugar and salt. Make a well in the center and add
2. 21/4 cup warm water with the yeast. Allow this mixture to rise for 20 minutes. Add the egg yolks,
3. 3remaining water, and butter. Beat until well-blended. Add lemon rind and
4. 4remaining flour until a soft dough is formed. Knead for 5-10 minutes, until the
5. 5dough is smooth and elastic. Place the dough in a lightly greased bowl. Cover and
6. 6let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch the
7. 7dough down. On a lightly floured board roll the dough until it is 1/4 inch thick. Cut the dough into
8. 82 inch rounds. On half of the rounds place about 1 teaspoons of jam or jelly.
9. 9Moisten edges with water. Place a second round on top. Press firmly to seal
10. 10edges. Let the doughnuts rise for 15 minutes. Fry in deep fat heated to 375 degrees Fahrenheit for 4 minutes on each side or until browned. Cut into the first doughnut to be sure it is done
11. 11in the center. Drain on absorbent paper and sprinkle with lots of sugar—German doughnuts are not sweet.