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I cannot fathom the reason for these being named as "Berliners" since the real "Berliner Pfannkuchen" (Jelly Doughnut)is filled with plum filling and not raspberry or currant! That's it! While both raspberry and currant make for an excellent filling they are not Berliners! Should you sit down at a Cafe table in Berlin and ask for one, that is what you'll receive! In the story which surrounded this recipe, the author mentioned Dunkin' Donuts! To liken this doughnut to anything having to do with Dunkin' Donuts is tantamount to an insult, for these are not air pockets filled with artificially flavored filling of any kind...these are true "Echte" doughnuts that are well textured, have a good bite to them and don't collapse when you press down on them! The taste is sublime and unmistakably made with a yeast dough! Anyone who remembers the way doughnuts were made, will know that one has nothing to do with the other and will appreciate the difference! Guten Appetit!
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Instructions
Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
Luchow’s German Cookboook
Author's Comments
Luchow's famous restaurant opened in 1892 in New York, this is one of his many recipes.
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