"Krapfen oder Berliner"
(Dumpling similar to doughnut with filling)
Before I get to the ingredients and directions, here is a bit of history you may enjoy.
There is much more, but I kept it dense. This info is copied from Wikipedia.com
A Berliner is a traditional North German pastry similar to a doughnut with no central hole.
Made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all.
Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
Today "Berliners" or "Krapfen" can be purchased throughout the year, though they were traditionally eaten to celebrate on New Year's Eve (Silvester) as well as the carnival holidays (Rosenmontag and Fat Tuesday).
Names The terminology used to refer to this delicacy differs in various areas of Germany. While called Berliner (Ballen) in Northern and Western Germany as well as in Switzerland, the Berliners themselves and residents of Brandenburg, Western Pomerania, Saxony-Anhalt and Saxony know them as Pfannkuchen, which in the rest of Germany generally means pancakes; pancakes are known there as Eierkuchen ("egg cakes").
In parts of southern and central Germany (Bavaria), as well as in much of Austria, there are called Krapfen (derived from Old High German kraffo and furthermore related to Gothic language krappa), sometimes called Fastnachtskrapfen, because they are served during Fasnacht (Carneval) season.
No matter the name, they all are essentially identically prepared.
Ingredients:
1 lbs flour
1 cube fresh yeast
1/4 cup milk
4 egg yolk
2 oz sugar
1/2 stick butter
Special utensil needed:
Large syringe to inject filling
Make yeast dough out of all ingredients and let rise. Roll out about 1/2 inch thick and use a glass or cup to cut out small portions. Form into ball and let rise again for 20 min.
Heat up fryer to 170 C or 350 F and bake balls golden yellow from both sides, about 2-3 min. on each side. When you put them into the grease, make sure the top surface does not get covered in grease, so use spoon. If grease gets on top right away prior to turning they do not rise as well.
When done, use a syringe to inject the jam you like best. Traditionally in my area of birth we used Rose Hip jam.
Dust with powdered sugar and ENJOY!!!!!
(Dumpling similar to doughnut with filling)
Before I get to the ingredients and directions, here is a bit of history you may enjoy.
There is much more, but I kept it dense. This info is copied from Wikipedia.com
A Berliner is a traditional North German pastry similar to a doughnut with no central hole.
Made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all.
Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
Today "Berliners" or "Krapfen" can be purchased throughout the year, though they were traditionally eaten to celebrate on New Year's Eve (Silvester) as well as the carnival holidays (Rosenmontag and Fat Tuesday).
Names The terminology used to refer to this delicacy differs in various areas of Germany. While called Berliner (Ballen) in Northern and Western Germany as well as in Switzerland, the Berliners themselves and residents of Brandenburg, Western Pomerania, Saxony-Anhalt and Saxony know them as Pfannkuchen, which in the rest of Germany generally means pancakes; pancakes are known there as Eierkuchen ("egg cakes").
In parts of southern and central Germany (Bavaria), as well as in much of Austria, there are called Krapfen (derived from Old High German kraffo and furthermore related to Gothic language krappa), sometimes called Fastnachtskrapfen, because they are served during Fasnacht (Carneval) season.
No matter the name, they all are essentially identically prepared.
Ingredients:
1 lbs flour
1 cube fresh yeast
1/4 cup milk
4 egg yolk
2 oz sugar
1/2 stick butter
Special utensil needed:
Large syringe to inject filling
Make yeast dough out of all ingredients and let rise. Roll out about 1/2 inch thick and use a glass or cup to cut out small portions. Form into ball and let rise again for 20 min.
Heat up fryer to 170 C or 350 F and bake balls golden yellow from both sides, about 2-3 min. on each side. When you put them into the grease, make sure the top surface does not get covered in grease, so use spoon. If grease gets on top right away prior to turning they do not rise as well.
When done, use a syringe to inject the jam you like best. Traditionally in my area of birth we used Rose Hip jam.
Dust with powdered sugar and ENJOY!!!!!
This is the dumpling rising the second time.
Here they fry on the second side.
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 2/27/2014