Carnival Jelly Doughnuts Faschingskrapfen
From hopscotch 14 years agoIngredients
- 1 package active dry yeast shopping list
- Pinch of sugar shopping list
- ¼ cup lukewarm water shopping list
- 3 cups sifted all-purpose flour shopping list
- ¼ teaspoon salt shopping list
- 2 tablespoons sugar shopping list
- 6 egg yolks, lightly beaten shopping list
- ½ cup light cream, lukewarm shopping list
- 1 tablespoon dark rum shopping list
- 1 tablespoon orange juice shopping list
- 1 teaspoon vanilla shopping list
- 3 cups apricot jam shopping list
- 1 cup lard (approximate) shopping list
- confectioners' sugar shopping list
How to make it
- How To Cook:
- 1. Sprinkle the yeast and pinch of sugar into the lukewarm water. Let stand for 2 or 3 minutes; stir it to dissolve the yeast. Set in a warm, draft-free area-such as an unlighted oven-for 2 or 3 minutes, or until the yeast has begun to bubble and has almost doubled in volume.
- 2. Sift the flour and the salt into a large mixing bowl. Make a well in the flour and pour into it the yeast solution, sugar, egg yolks, cream, rum, orange juice and vanilla.
- 3. With your hands or a wooden spoon, work the flour into the other ingredients until the dough is medium-firm.
- 4. Shape the dough into a ball and put it into a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (again the unlighted oven is ideal).
- 5. In 45 minutes or an hour, the dough should double in bulk and leave a deep depression when pressed in the center with 2 fingers.
- 6. Punch the dough down, turn it out on a floured surface, and roll it into a circle ¼ inch thick. With a 2½-inch cookie cutter, cut the dough into as many circles as possible.
- 7. Lightly shape the remaining scraps of dough into a ball and roll it again to a thickness of ¼ inch. Repeat the process until all the dough is used. Drop a teaspoon of jam onto the centers of half the circles, then sandwich each of these with one of the other circles.
- 8. Press the outer edges of each pair of circles together with the fingertips. Then cut the doughnuts out again with a slightly smaller cookie cutter to trim off the edges. Place them 1 inch apart on a baking sheet lined with a clean cloth dusted with flour.
- 9. Let the doughnuts rise in the unlighted oven or other draft-free area for about 20 minutes, or until they rise about ½ inch in the center and look light and puffy.
- 10. In a heavy 8- or l0-inch skillet, heat the lard over low heat until a light haze forms over it. With a metal spatula, slide 4 or 5 of the doughnuts into the hot fat.
- 11. They will begin to bubble and puff up, and in about 2 minutes should be golden brown on the bottom. Turn them over with a slotted spoon and cook them a few minutes longer, or until they are brown.
- 12. Remove them to a plate lined with paper towels. Proceed until all the doughnuts are done. (You may have to add more lard.) Dust the doughnuts with confectioners' sugar before serving them.
- To Make: about 22 doughnuts
- url: http://www.alleasyrecipes.com/recipes/2/6/carnival_jelly_doughnuts.asp
People Who Like This Dish 3
- quaziefly ALL POINTS
- choclytcandy Dallas, Dallas
- jeffsgirl Medford, OR
- hopscotch CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments