Berlin Jam Filled Doughnuts - Berliner Pfannkuchen (12 egg yolks)

[Olga Drozd]

German - Berlin Jam Filled Doughnuts - Berliner Pfannkuchen

4 (1/4 oz.) packages active dry yeast (4 Tablespoons)
1/3 cup warm water (105 to 115 F.)
1 cup sugar plus 2 Tablespoons granulated sugar-divided
6 3/4 cups all purpose flour - divided
1 1/4 cups milk, warmed
12 large egg yolks
1 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted and cooled
2 Tablespoons rum
About 3/4 cup thick cherry, apple or other jam

Vegetable oil for deep-frying
Confectioners' sugar, sifted (icing/powdered)

In a medium bowl, dissolve yeast in water.  Stir in 2 Tablespoons granulated sugar and 1/4 cup of the flour.  Blend in milk until smooth.  Let stand until foamy, 5 to 10 minutes.

In a large bowl, beat egg yolks, 1 cup granulated sugar, salt and vanilla until pale and creamy.  Add yeast mixture, melted butter or margarine, 3 cups of the flour and rum.  Work mixture into a soft dough, adding about another 3 cups flour.  Turn out dough on a lightly floured surface.  Clean and grease bowl.  Knead dough 8 to 10 minutes or until smooth and elastic, working in additional flour as needed.  Place dough in greased bowl, turning to coat all sides.  Cover and let rise in a warm place, free from drafts, until doubled in bulk, 2 to 2 1/2 hours. Grease 3 baking sheets.

On a floured surface, roll out about 1 cup of the dough until 1/4 inch thick.  Keep remaining dough covered to prevent drying.  Using a 2 1/2 inch round cutter, cut out dough.  Place 1/2 teaspoon cherry or other jam on 1 dough round.  Lightly place another dough round directly on top of the first, covering jam.  Using your fingers, crimp dough edges together tightly to prevent halves from separating during frying.

Place filled doughnut on a floured surface. Using a 2 1/4 inch round cutter, press over doughnut so crimped rough edge gets trimmed smooth and round.  Place filled doughnut on a greased baking sheet.  Repeat process with remaining dough and jam until all baking sheets are filled, being careful to leave enough room between each doughnut for spreading when dough rises.  Cover each baking sheet of doughnuts with a clean cloth.  Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Pour oil into a deep fryer or large saucepan to a depth of about 5 inches. Heat to 360 degrees F. (180 degrees C.) or until a 1-inch bread cube turns golden brown in 60 seconds.  Add doughnuts without crowding, top side down, so bottom will round out during cooking.  Fry 3 to 4 minutes or until golden brown.  Turn and fry other side about 3 minutes or until golden brown on both sides.  Remove cooked doughnuts with a slotted spoon and drain on paper towels.  Lightly dust doughnuts with powdered sugar.  Makes 50 to 60 filled doughnuts.