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