Berliner Pfannkuchen

Ingredients

• One pound sifted flour
• 1/4 pound butter
• the yolks of 8 eggs
• 1 tablespoonful sugar
• 1/4 teaspoonful salt
• 1 yeast cake
• 1 1/2 cup warm milk

Method

1. 1

   Mix flour, salt, and sugar, make a hollow, dissolve yeast in milk, pour into flour, add melted butter and yolks, mix into soft dough.

2. 2

   Let rise, roll out, cut rounds, fill with jelly, cover, let rise, fry in hot lard, dust with powdered sugar.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 378. The excerpt below is the record exactly as published.

4 teaspoonful salt, and sufficient sour cream to make a dough ; then roll it out, fold it together, and set it Vs hour in a cool place ; again roll and fold it, let rest Vs hour, then finish the same as above. Hobelspfine.— Prepare a dough the same as for schneeballen, roll it out on a board as thin as possible, cut into long strips Vs inch wide, roll them round the handle of a wooden spoon, slip into hot fat, and cook to a fine golden color ; remove with a skimmer, lay them on a dish, dust with powdered sugar, and serve with fruity wine, or snow sauce. NOhrling. — Boil Vg pint milk with 1 ounce butter, add Vi tea- spoonful salt and 1 pint of flour, stir until a smooth paste is formed, remove from fire, let rest 20 minutes, then roll out on a board as thin as a blade of a knife, cut into 3-inch square pieces ; bake to a fine golden color, and serve with grape sauce, made as follows : Pick 1 pound of grapes from the stems, wash and place them in a saucepan over the fire ; add 1 cupful water, the thin peel of Yt lemon, 2 cloves, and a piece of cinnamon ; cover and cook 10 min- utes ; press the sauce through a sieve into a clean saucepan, return to the fire, add 3 tablespoonfuls sugar and 1 tablespoonful Zwieback crumbs, boil 5 minutes : serve either hot or cold. CAKES, TOBTUN, Etc. 57I Kolatschen.— Rub tha yolks of 2 hard-boiled eggs fine, add 2 ounces powdered sugar, 4 ounces flour and 4 ounces butter, a pinch of salt, 1 raw yolk, 1 tablespoonful lemon juice, and 1 tablespoon- ful rum ; mix all the ingredients well together, roll out on a board Va inch in thickness, cut it into rounds, coyer them with meringue, sprinkle over some fine-chopped almond dust with powdered sugar, and bake in a slow oven. Krapfeln. — Stir the yolks of 6 hard-boiled eggs to a cream with 4 ounces butter, add 4 ounces sugar, the grated rind of y, lemon, and 5 ounces flour ; work the whole into a dough, roll out Ys inch in thickness, cut into rounds with a cake cutter, and bake in medium-hot oven. These cakes, when cold, may be iced with sugar glasse (see reqipe 927, in my book Desserts and Salads), or they may be cut into half moons, and when cold put 2 together with marma- lade between them and then glazed. Cream Cakes. — Place a saucepan with 7^ pint milk and 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour, 9tir until the contents have formed into a smooth paste, then re- move, and when nearly cold add the yolks of 5 eggs, stir until smooth, then add the beaten whites of 3 eggs. Put the preparation in a pastry bag, and press out upon a buttered baking pan small portions the size of an egg, brush over with beaten egg, and bake in a medium* hot oven ; when done cut them open on one side and fill them with vanilla cream (139, in my book Desserts and Salads). i^clairs.— Put a No. 3 tube in a pastry bag, fill in the same prepa- ration as for oream cakes, press it into a buttered tin 3 inches long and Vt inch wide, brush over with benten egg, and bake in a me- dium-hot oven ; when done cut them open on the side, fill them with vanilla cream, and glaee them with chocolate. Crullers. — One oup sugar, 1 cup milk, 4 ounces butter, 2 whole mg^ 1 yolk, and the grated rind of 1 lemon. Stir butter and sugar to a cream, add lemon and the eggs, one at a time, stirring a 572 CAKES, TOETEN, Etc. few minutes between each addition ; then add alternately the milk and sufficient prepared flour to make a stiff dough ; roll it out on a floured board 74 inch in thickness, cut with a tin cutter into rounds; cut a small piece from the center of each, which will give them the form of a ring ; drop into hot fat, and fry to a fine golden color. Remove the crullers with a skimmer, lay for a few minutes on blotting or brown paper; remove to a dish, dust with powdered sugar, and serve either hot or cold. In place of prepared flour, plain flour may be used ; with 2 teaspoonfuls baking powder. French Crullers. — Boil 1 pint milk with y^ pound butter, stir in while the milk is boiling, 1 pint of sifted flour, continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan. When done, transfer the paste to a dish; when nearly cold, mix with the yolks of 8 eggs, 2 tablespoonfuls sugar, and lastly the whites beaten to a stiff froth ; fill this into a syringe and squirt it into hot lard. Fry light brown. When done, pile them high on a dish and dust with powdered sugar. Berliner Pfannkuchen.— One pound sifted flour, V4 pound butter, the yolks of 8 eggs, 1 tablespoonful sugar, Y^ teaspoonful salt, 1 yeast cake

Cook this with the app: pantry check, scaling, and the assistant.