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Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food. Other common flavorings for these doughnuts, besides the brandy used in this recipe, are vanilla, grated lemon rind, cinnamon, and nutmeg. Ingredients:
3/4 cup lukewarm water
2 envelopes active dry yeast
1/4 cup granulated sugar
4 cups all-purpose flour, plus 2 tablespoons more if necessary
2 large eggs
2 large egg yolks
7 tablespoons unsalted nondairy margarine or butter, at room temperature
2 tablespoons brandy
2 teaspoons salt
at least 5 cups vegetable oil, for deep-frying
about 1/4 cup apricot or strawberry preserves
sifted confectioners' sugar, for sprinkling
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Pour 1/2 cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1 teaspoon sugar. Let stand 10 minute.
Spoon flour into mixer bowl or another large bowl. Make a well in center and add remaining sugar, eggs, yolks, margarine, brandy, remaining water, and salt. Mix with mixer dough hook or wooden spoon until ingredients are blended. Add yeast mixture and mix with dough hook at low speed or with spoon until ingredients come together to a dough. Beat at medium speed, scraping down dough occasionally, for 5 minutes; or knead by hand for 5 minutes. If dough is very sticky, add 2 tablespoons flour. Knead 5 to 10 minutes more until very smooth.
Put dough in a clean oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place 1 to 1 1/2 hours or until doubled in volume.
On a floured surface roll out half the dough until 1/4 inch thick, flouring dough occasionally. Using a 2 1/2 to 3-inch cutter, cut the dough in rounds. Put 1/2 teaspoons apricot or strawberry preserves on center of half the rounds. Brush rim of round lightly with water, then set a plain round on top. With floured fingers, press dough firmly all around to seal it. Transfer this "sanwich" immediately to floured tray. If it has stretched out to an oval, plump it gently back into a round shape. Continue with remaining dough. Cover pastries with a slightly damp cloth and let rise in a warm place about 30 minutes.
Knead the scraps of dough, put them in a n oiled bowl, cover with a damp cloth, and let stand for about 30 minutes.
Heat oil to 350F degrees; if a deep-fat thermometer is not available, heat oil until it bubbles gently around a small piece of dough added to it. Add 4 doughnuts or enough to fill pan without crowding. Fry doughnuts about 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil.
Make more doughnuts with scraps if you like; they won't be as lights but will still be good.
Serve warm or at room temperature, sprinkled with confectioners' sugar. Don't serve these immediately because the jam is boiling hot.
Makes 14 large doughnuts (not including the scraps) Recipe submitted by:
Faye Levy's International Jewish Cookbook This recipe is from Faye Levy's International Jewish Cookbook, by Faye Levy. Copyright © 1991 by Faye Levy. Used with permission of ThoughtsForFood.net. Click here to find out more about this book featuring menus for the major Jewish holidays... as well as great ideas for bar- and bat-mitzvah brunches, Sabbath repasts, and elegant dining in general.  For more information: Find a recipe | Come add a recipe | Share this recipe
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