Traditional Masopust Recipes
Jam Doughnuts, Czech Koblihy, German Berliner or Krapfen Jam Doughnuts
Czech Koblihy, German Berliner or Krapfen
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
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).
- 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.
- 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.
- 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.
Dobrou chut', Rick Garza