MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: BERLINER PFANNKUCHEN
 Categories: German, Candies
      Yield: 30 Portionen
 
      1 pk Active dry yeast; or 1 cake
      1 c  Water; lukewarm
    1/4 c  Butter or margarine; melted
    1/2 c  Sugar
      3 lg Eggs
      1 ts Lemon rind; grated
      1 ts Salt
  4 1/2 c  All-purpose flour; sifted
           Preserves, plum or apricot
      1    Egg white; beaten
           Fat or oil; for deep frying
           Confectioner's sugar
 
  Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle
  or crumble yeast into a large bowl. Add 1/4 cup of lukewarm milk. Use
  very warm milk for active dry yeast and lukewarm for compressed
  yeast. After a minute or two, stir to dissolve. Add melted butter,
  sugar, eggs (one at a time, beating after each addition), lemon rind
  and salt. Gradually add enough flour to make a soft dough; beat well
  after each addition. Form into a ball and put in a greased bowl. Turn
  over so top of dough is greased. Place in a warm place and let rise,
  covered, until doubled in bulk. Turn out on a floured board and knead
  well. Roll out to a 1/4-inch thickness; cut into rounds with a 3-inch
  cookie cutter or glass. Place a small amount of plum or apricot
  preserves in center of half the rounds. Moisten edges with egg white
  or water; top with other rounds of dough. Press firmly together to
  completely enclose preserves. Arrange on a large cookie sheet; put in
  a warm place, covered, until large and light. Drop into a kettle of
  hot deep fat (370° on a frying thermometer) and cook until golden
  brown on both sides, only a few mins. Remove with a slotted spoon and
  drain. Serve warm, sprinkled with confectioners' sugar. Makes about
  30. Submitted By KEN SMALL   On   05-22-95 (0347)
 
MMMMM