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Filled berlin doughnuts (kh)




Ingredients:



Measure
Ingredient
½ pounds
Whole dried yellow peas
(If you cannot find them whole, yellow split peas will do)
2 quarts
Water
Smoked ham bone with some meat on it
OR
Smoked ham butt
OR
½ pounds
Bacon, smoked and cut in
1 large
Carrot
1 
Stalk celery with leaves
1 small
Knob celeriac; trim off straggly roots, peel and rinse
1 small
Parsnip, scraped and cut in half lengthwise
1 
Petrouchka (parsley root), scraped
1 
Leek with most green leaves thick slices
OR
Combine some ham & bacon
2 tablespoons
Butter
OR
3 tablespoons
Rendered bacon fat
2 tablespoons
Flour
2 larges
Potatoes, peeled and cubed
½ teaspoon
Marjoram
½ teaspoon
Thyme
Salt and pepper to taste trimmed off (wash thoroughly under running water to remove sand)
1 large
Onion, peeled
3 
Parsley sprigs
1 small
White turnip, peeled
(optional for use at own discretion because of powerful and pervasive flavor)

Preparation:



Soften yeast in the warm water. Put 1/2 Cup sugar, the salt, butter, orange juice and rum extract into a large bowl. Pour scalded milk over ingredients in bowl. Stir until butter is melted. Cool to lukewarm. Blend in 1 cup of the flour and beat until smooth. Stir in yeast.

Add about half of the remaining flour and beat until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let rest 5 to 10 minutes. Knead until smooth and elastic. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.

Cover; let rise in a warm place until double in bulk. Punch down dough. Turn dough onto a lightly floured surface and roll 1/2 inch thick. Cut dough into rounds with a 3-inch cutter. Cover with waxed paper and let rise on rolling surface away from drafts and direct heat, until double in bulk (30 to 45 minutes). About 20 minutes before deep frying, heat fat.

Fry doughnuts in heated fat. Put in only as many doughnuts at one time as will float uncrowded one layer deep in the fat. Fry 2 to 3 minutes, or until lightly browned turn doughnuts with a fork or tongs when they rise to the surface and several times during cooking (do not pierce). lift from fat; drain over fat for a few seconds before removing to absorbent paper. Cool.

Cut a slit through to the center in the side of each doughnut. Force about 1/2 teaspoon jam or jelly into center and press lightly to close slit. (A pastry bag and tube may be used to force jelly or jam into slit.) Shake 2 or 3 Bismarcks at one time in bag containing sugar.

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