{"id":2524,"date":"2013-01-02T22:07:36","date_gmt":"2013-01-02T21:07:36","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2524"},"modified":"2013-01-02T22:16:13","modified_gmt":"2013-01-02T21:16:13","slug":"sweet-new-year%c2%b4s-customs-a-kind-of-donut-called-berliner-pfannkuchen-or-krapfen","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2524","title":{"rendered":"sweet new year\u00b4s customs: a kind of donut called “berliner”, “pfannkuchen” or “krapfen”"},"content":{"rendered":"

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this sweet new year\u00b4s custom has many names. in germany we know them as berliner or krapfen and in berlin nobody eats berliner, where they are called pfannkuchen. but internationally they are named like this very often: boule de berlin in belgium, berliner bollen in the netherlands, bolas de berlim in portugal and so on. you see, i already had lots of fun with names.<\/p>\n

i have no idea who else knows this custom. we have them on new year\u00b4s eve or new year\u00b4s day to displace the evil spirits and to have a happy new year. as they usually are filled with jam, the fun part of the new year\u00b4s pfannkuchen is, that one is filled with mustard instead of jam. and everybody is waiting for the one who will delightfully bite into a pfannkuchen and will screw up his\/her face because of this surprise. i have really funny childhood memories about this part of the story!<\/p>\n

well, i filled our new year\u00b4s pfannkuchen with sloes jelly i made this year from the sloes in our hedge (i will tell you more about that in some days). or will there maybe be one with mustard? we will see …<\/p>\n

i wish all friends and readers of foodiesgarden a happy new year and i hope you can realize all your dreams and wishes for 2013!<\/p>\n

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500 g flour
\n1 package dry yeast
\n250 ml milk
\n2 tbsp sugar
\npinch of salt
\n1 egg
\n2 egg yolks
\n125 g butter
\nzests of one lemon
\n1-2 liter sunflower oil to bake
\nicing sugar to toss
\njam of your choice (plum jam, raspberry, black cassis, apricot, sloes jelly etc.)<\/p>\n

to prepare the yeast dough you have to warm the milk and melt the butter. sift the flour in a large bowl and add the dry yeast. form a hollow and pour in the milk, butter, sugar, slat and lemon zests. whisk the egg and egg yolks and also pour in the hollow. now you can start to combine all the ingredients. begin with a fork and then use your hands to knead a compact dough. cover with a kitchen towel and let it chill on a warm place until the dough doubled its size. this will take for about one hour.<\/p>\n

then you can form eight equally sized balls out of the dough. place them on a kitchen towel on a baking tray or breadboard. cover with another kitchen towel and let them rest again for maybe half an hour.<\/p>\n

heat the sunflower oil in a large pan or deep fryer on 150-160\u00b0C. fry the pfannkuchen dough balls for 3 minutes each side. set on a paper kitchen towel to absorb the remaining oil. fill each pfannkuchen with jam. you can use therefore an icing bag. in our case this worked not that well. the alternative is to form 16 dough pieces, put some jam in the middle of 8 and set the other 8 on their tops. maybe you will need some egg white to put between the two dough parts as otherwise they would not stick together. continue now with the frying described above.<\/p>\n

roll the still warm pfannkuchen in plenty of sifted icing sugar. et voila, your done.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

500 g mehl
\n1 p\u00e4ckchen trockenhefe
\n250 ml milch
\n2 el zucker
\n1 prise salz
\n1 ei
\n2 eigelb
\n125 g butter
\nschale einer zitrone
\n1-2 liter sonnenblumen\u00f6l zum frittieren
\npuderzucker zum w\u00e4lzen
\nmarmelade (z.b. plaumenmus, himbeermarmelade, schwarze johannisbeere, aprikose, schlehengelee, …)<\/p>\n

f\u00fcr den hefeteig m\u00fcssen zuerst die milch erw\u00e4rmt und die butter geschmolzen werden. siebe dann das mehl in eine gro\u00dfe sch\u00fcssel und f\u00fcge die trockenhefe hinzu. forme eine mulde in die mehl-hefe mischung und gib das ei, die butter, zucker, salz und zitronenschale in die mulde. verquirle das ei und die eigelb und f\u00fcge sie ebenfalls hinzu. vermenge nun alle zutaten miteinander, zuerst mit einer gabel und knete dann mit den h\u00e4nden einen kompakten teig. decke die sch\u00fcssel mit einem k\u00fcchenhandtuch ab und lass ihn an einem warmen ort etwa eine stunde gehen.<\/p>\n

forme dann acht gleich gro\u00dfe teigb\u00e4lle. lege ein backblech oder schneidebrett mit einem k\u00fcchenhandtuch aus, setze die teigb\u00e4lle darauf und decke sie mit einem weiteren k\u00fcchenhandtuch ab. lass sie nochmals f\u00fcr etwa eine halbe stunde gehen.<\/p>\n

erhitze das sonnenblumen\u00f6l in einem gro\u00dfen topf oder einer fritteuse auf 150-160\u00b0C. frittiere jeden pfannkuchen je seite 3 minuten. auf einem k\u00fcchenpapier das \u00fcbersch\u00fcssige \u00f6l aufsaugen lassen und mit marmelade f\u00fcllen. dazu kann man einen spritzbeutel verwenden. unsere erfolge damit waren allerdings begrenzt. alternativ kann man auch 16 statt nur 8 teigst\u00fccke formen, auf die h\u00e4lfte einen klecks marmelade setzen und die verbleibenden 8 teigst\u00fccke daraufsetzen. damit die beiden teigteile zusammenkleben sollte man etwas eiwei\u00df dazwischen streichen. dann k\u00f6nnt ihr mit dem frittieren, wie oben beschrieben, fortfahren.<\/p>\n

die noch warmen pfannkuchen in gesiebtem puderzucker w\u00e4lzen und fertig!<\/p>\n

viel vergn\u00fcgen!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

this sweet new year\u00b4s custom has many names. in germany we know them as berliner or krapfen and in berlin nobody eats berliner, where they are called pfannkuchen. but internationally they are named like this very often: boule de berlin … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[112,109],"class_list":["post-2524","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-sloes","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2524"}],"version-history":[{"count":30,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2524\/revisions"}],"predecessor-version":[{"id":2526,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2524\/revisions\/2526"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2524"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}