These delectable filled doughnuts, called Pfannkuchen, are a specialty in Berlin at New Year’s and are sold in the pastry shops and at stalls along streets.
RECIPE
1 Cake compressed yeast.
Half a cup of lukewarm water.
Three-quarter cup sugar.
Three-quarter cup butter softened.
5 eggs.
Half teaspoon salt.
1 teaspoon almond extract (optional)
Half cup of milk, scalded.
1 cup seedless raisins.
Three-quarters cup chopped candied citron.
1 teaspoon grated lemon rind.
Crumble the yeast into one-fourth cup of lukewarm milk. After a few minutes, stir to dissolve. In a large bowl cream the butter. Add the sugar and cream until light and well-mixed. Add 4 of the eggs one at a time, beating after each addition. Stir in the Salt and one cup of flour. Add the milk and mix well. Add the remaining flour, enough to make a stiff dough. Stir in the raisins, citrons, and lemon rind. Mix well and form a large ball. Place in a greased bowl and turn over. Let rise, covered, in a warm place until doubled in bulk. Punch down and mix well. Form into two round loaves. Place the loaves on a greased cookie sheet, leaving several inches between them. Let rise, covered, in a warm place until doubled. Combine the remaining egg with one tablespoon of water. Brush the tops with egg mixture. Bake in a preheated moderate oven for about 45 minutes, or until baked nd golden on top. Remove and cook. Serve warm or cooled.
