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La Belle Cuisine - More Bread Recipes

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Silvesterkrapfen
(New Year's Eve Doughnuts)

 

 

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Silvesterkrapfen

(New Year’s Eve Doughnuts)
Gourmet Archives

Two 1/4-ounce packages (5 teaspoons)
active dry yeast
6 tablespoons granulated sugar
1 3/4 cups milk
8 cups all-purpose flour
4 large eggs
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
9 tablespoons unsalted butter,
melted and cooled
1 cup apricot jam [or other
jam of your choice]
Lard for deep frying [Vegetable shortening
may be substituted, just don’t expect the
same result!]
Confectioner's sugar for dusting

In the bowl of electric mixer proof the yeast with 1 tablespoon sugar
and 1 cup of the milk, heated to lukewarm (105 to 115 degrees F.) for
5 minutes or until mixture is foamy. Sift 1 cup flour into the mixture
and combine mixture well. Let the mixture stand, covered with plastic
wrap, in a warm place for 10 minutes or until it is bubbly.
In another bowl whisk together the eggs, remaining 5 tablespoons sugar
and zest until sugar is dissolved and stir egg mixture into yeast mixture
with remaining 3/4 cup milk, salt and butter. Stir in 6 cups of remaining
flour, and with electric mixer fitted with dough hook, knead the dough
adding enough of the remaining 1 cup flour as necessary to form a
smooth, elastic dough, for 5 minutes. Transfer the dough to a buttered
bowl, turn it to coat it with the butter, and let it rise, covered, in a
warm place for 45 minutes or until it is double in bulk.
On a floured surface roll out the dough 1/4-inch thick and cut it into
rounds with a 3 1/2-inch round cutter. Put 1 teaspoon jam in the center
of each of half the rounds and top the jam with the remaining rounds.
Press the edges together firmly and trim each doughnut with a 3 1/4-inch
round cutter. Dust the doughnuts with flour and let them rise, covered
with plastic wrap, in a warm place for 45 minutes or until they are nearly
double in bulk.
In a deep fryer fry the doughnuts in batches in 2 inches of 360-degree F.
lard [or shortening], turning them once, for 6 minutes, or until they are
golden brown, transfer them with a slotted spoon to paper towels to drain,
and dust them with the confectioner's sugar. Makes about 15 doughnuts.


Featured Archive Recipes:
Mardi Gras Doughnuts
(Faschingkrapfen)

French Market Beignets


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