MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jelly Donuts
Categories: German, Pastries
Yield: 18 Donuts

1 c Milk
1 oz Compressed yeast
4 1/2 c Flour; sifted
1/2 c Butter; melted
2/3 c Sugar; +1/2 c, divided
1/2 Lemon zest; grated
5 Egg yolks; beaten
Flour
Currant jelly or
- thick cooked apples
Lard or shortening;
- for deep frying
Extra sugar

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 more.

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" thickness. Cut with 3" round cookie cutter. Spread
half of the rounds with a heaping 1 ts 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 for 30 minutes 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.

The sharp-eyed will note that too much sugar is called for. Make of
that what you will.

Recipe FROM: Luchow's German Cookbook

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