{"id":4340,"date":"2018-11-24T17:27:12","date_gmt":"2018-11-24T23:27:12","guid":{"rendered":"http:\/\/stateoftheozarks.net\/showcase\/?p=4340"},"modified":"2021-01-07T16:39:55","modified_gmt":"2021-01-07T22:39:55","slug":"berliner-pfannkuchen","status":"publish","type":"post","link":"https:\/\/stateoftheozarks.net\/showcase\/2018\/11\/24\/berliner-pfannkuchen\/","title":{"rendered":"Berliner Pfannkuchen"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

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Plate 1.<\/span><\/strong> A plate of Berliner Pfannkuchen (jam-filled doughnuts).<\/p>\n<\/div>\n

Berliner Pfannkuchen<\/h1>\n

by Janice Sieg Bernard & Brigitte Sieg<\/strong><\/p>\n

Ahh, the Berliner Pfannkuchen! I can remember having these as a New Year\u2019s Eve treat as far back as I can remember (even before we moved to Missouri when I was six). Traditionally, the doughnuts are filled with prune or other filling but my favorites were made after we moved to the farm in Southwest Missouri and Mom \u2014 Brigitte Sieg \u2014 made jam from wild plums she found growing in the wild.<\/p>\n

Those were the best!<\/p>\n

As soon as I was old enough, I remember helping Mom make the doughnuts (my job was to roll them in sugar while they were still hot from frying). It was hard to wait until they had cooled enough to eat! We would make lots of doughnuts \u2014 one year we made over 100! \u2014 and then distribute them to neighbors and friends.<\/p>\n

Mom remembers how popular the Pfannkuchen were at New Year\u2019s Eve when she was growing up. Mom doesn\u2019t remember having the doughnuts at any other time of year (at least in the Berlin area). But on New Year\u2019s Eve the bakeries were busy making the doughnuts. When the bakeries opened there would be a long line of people waiting to buy their Pfannkuchen for New Year\u2019s Eve parties.<\/p>\n

When you placed your order at the bakery, you could request one mustard-filled doughnut as a joke on some unlucky recipient!<\/p>\n

I asked Mom if her mother ever made the doughnuts but she said no. When Mom was young they did not have ovens in their apartments.<\/p>\n

She did say you could prepare your bread dough, let it rise, and when it was ready for the oven you could take it to the bakery and they would bake it for you. In some smaller towns they had community ovens. When I visited relatives in former East Germany, they had a small summer bungalow and the little town had one of the old community ovens still standing.<\/p>\n

After the war, Mom remembers her uncle, who was a baker by trade, make the Pfannkuchen at home. According to the stories I\u2019ve heard all my life, he was a jokester who would have most likely included a mustard-filled doughnut!<\/p>\n

Mom remembers New Year\u2019s Eve as being a special time: the one time children were allowed to stay up late and participate in the festivities which included fireworks, sparklers and \u2014 of course \u2014 Pfannkuchen![\/vc_column_text][vc_column_text]<\/p>\n

Ingredients:<\/h3>\n
    \n
  • 1\/2 cup milk<\/li>\n
  • 1\/2 cup sugar<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 1\/3 cup butter, diced<\/li>\n
  • 4 1\/2 teaspoons yeast<\/li>\n
  • 1\/2 cup warm water<\/li>\n
  • 3 egg yolks<\/li>\n
  • 3 2\/4 cups all-purpose flour<\/li>\n
  • Red plum jam<\/li>\n
  • Egg white<\/li>\n
  • Oil for deep frying<\/li>\n
  • Sugar<\/li>\n<\/ul>\n

    [\/vc_column_text][vc_single_image image=”4326″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]<\/p>\n

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    1. Heat milk in a small, heavy-bottomed pan until bubbles being to form. Remove from heat. Add 1\/3 cup sugar, salt and butter, stirring to melt. Cool to lukewarm.<\/li>\n<\/ol>\n

      [\/vc_column_text][vc_single_image image=”4327″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]<\/p>\n

      2. In a large bowl, sprinkle yeast over warm water. If possible, check temperature of water with a thermometer. Over 115\u00b0F could kill the yeast.<\/p>\n

      [\/vc_column_text][vc_single_image image=”4328″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_single_image image=”4329″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_single_image image=”4330″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]<\/p>\n

      3.\u00a0Stir yeast until dissolved. Add milk mixture, egg yolks and 2 cups flour. Mix at medium speed, beating until smooth (around 2 minutes). With wooden spoon, beat in remaining flour. Dough will be soft.<\/p>\n

      [\/vc_column_text][vc_single_image image=”4331″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_single_image image=”4332″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]<\/p>\n

      4.\u00a0Cover dough with towel and let rise in a warm, draft-free place until double in bulk (several hours depending on temperature and strength of yeast). Punch down the dough. Turn out on a lightly floured surface and coat with flour. Knead until the dough is smooth and divide.<\/p>\n

      [\/vc_column_text][vc_single_image image=”4333″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_single_image image=”4334″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]<\/p>\n

      5. Roll out both doughs to 1\/4-inch thickness. Cut into 3-inch rounds. Place 1 teaspoon jam in center of half the rounds. Brush edges with egg white. Top with remaining rounds. Press edges to seal. Place on floured cookie sheet.<\/p>\n

      [\/vc_column_text][vc_single_image image=”4335″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]6. Cover doughnuts with a towel. Let rise until double in bulk (about 1 hour). Meanwhile, in a deep-fat fryer or heavy skillet, slowly heat oil (2 inches deep or more) to 350\u00b0F on a candy thermometer. Gently drop the doughnuts, top-side down, three at a time, into the hot oil.[\/vc_column_text][vc_single_image image=”4337″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_single_image image=”4338″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_column_text]Fry, turning at they rise to surface, turning again, until golden brown \u2014 4 minutes in all. Open one to test doneness. Fry longer if needed. Lift out with slotted spoon, draining slightly. Place on paper towels to drain. Dust with sugar while warm.<\/p>\n

      Makes 14 doughnuts.<\/p>\n

      Originally published December 23, 2014<\/span><\/strong>[\/vc_column_text][vc_single_image image=”4339″ img_size=”full” alignment=”center” style=”vc_box_rounded”][vc_text_separator title=”Story Credits”][vc_column_text]<\/p>\n

      Berliner Pfannkuchen: State of the Ozarks<\/h1>\n

      Photo credits: J. Heston \u00a9 2014, December 23, 2014[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      [vc_row][vc_column][vc_column_text] Plate 1. A plate of Berliner Pfannkuchen (jam-filled doughnuts). Berliner Pfannkuchen by Janice Sieg Bernard & Brigitte Sieg Ahh, the Berliner Pfannkuchen! I can remember having these as a New Year\u2019s Eve treat as far back as I can remember (even before we moved to Missouri when I was six). Traditionally, the doughnuts are…<\/p>\n","protected":false},"author":2,"featured_media":4325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[489,582,581,1495],"tags":[534],"class_list":["post-4340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozarkskitchen","category-sotoarchive","category-sotofeature","category-cooking","tag-berliner-pfannkuchen","category-489","category-582","category-581","category-1495","description-off"],"_links":{"self":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/4340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/comments?post=4340"}],"version-history":[{"count":8,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/4340\/revisions"}],"predecessor-version":[{"id":4349,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/4340\/revisions\/4349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media\/4325"}],"wp:attachment":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media?parent=4340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/categories?post=4340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/tags?post=4340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}