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Traditional Masopust Recipes

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  • Richard A. Garza
    Hi All, Masopust (Mardi Gras) comes Feb 8 this year. The tradition was to rid your house of fat for the Lenten fast that begins on Ash Wednesday. Some
    Message 1 of 1 , Feb 2, 2005
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      Jam Doughnuts, Czech Koblihy, German Berliner or Krapfen
      Jam Doughnuts
      Czech Koblihy, German Berliner or Krapfen
      Ingredients:
      1/4 cup (50 g) granulated sugar
      1 cup (250 ml) warm milk (110°F, 43°C)
      2 pkgs. active dry yeast
      3-1/3 cups (500g) all-purpose flour
      1/2 tsp salt
      2 to 3 tbsp oil
      2 egg yolks
      1-1/2 tbsp rum or grated peel of 1 lemon
      1/2 cup (100g) red plum, raspberry, or apricot jam
      Oil to deep-fry
      Powdered sugar

      Note: A proper Koblihy (or Krapfen) will have a pale ring around the outside of the doughnut. Traditionally served for New Year's Eve and Mardi Gras (Masopust).
        Directions:
      1. Stir 1 teaspoon granulated sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour, remaining granulated sugar and salt into a large bowl. In a medium bowl, lightly beat oil, egg yolks and rum or lemon peel; stir in yeast mixture. Pour into flour mixture, beating until a light dough. Cover and let rise in a warm place 20 minutes.
      2. On a floured surface, roll out dough 1 inch (2.5 cm) thick. Cut out 2-3/4-inch (6.5-cm) rounds. Place a teaspoonful of jam on each round; draw dough together carefully over jam and pinch firmly. Let doughnuts rise in a warm place 15 minutes.
      3. Heat oil for frying to 360°F (180°C) in a deep-frying pan. When doughnuts have risen, place them smooth side down in hot oil. Cook 3 minutes, turning once, until golden brown. Drain doughnuts on paper towels. SIft powdered sugar over hot doughnuts.


      4. Dobrou chut', Rick Garza

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