{"id":7410,"slug":"berliner-pfannkuchen-purim-krapfen","title":"BERLINER PFANNKUCHEN (PURIM KRAPFEN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half cups of flour","a pinch of salt","one cup of lukewarm milk","three-fourths cake of compressed yeast","a little warm water and sugar","one-half cup of butter","one cup of sugar","a little salt","two eggs","one teaspoon of salt","five cups of sifted flour","the grated peel of a lemon","one egg","marmalade, jam or jelly","melted butter","at least two pounds of rendered butter or any good vegetable oil","pulverized sugar"],"ingredients_norm":["and half cups of flour","salt","lukewarm milk","fourths cake of compressed yeast","little warm water and sugar","butter","sugar","little salt","egg","flour","peel of lemon","marmalade jam or jelly","at least pounds of rendered butter or any good vegetable oil","powdered sugar"],"steps":["Take one and one-half cups of flour, a pinch of salt sifted into a deep bowl.","Add one cup of lukewarm milk and three-fourths cake of compressed yeast which has been dissolved in a little warm water and sugar.","Stir into a dough, cover with a towel and set away in a warm place to rise.","When well risen, take one-half cup of butter, one cup of sugar, a little salt and rub to a cream.","Add two eggs well beaten, stir all well and add the risen dough, one teaspoon of salt and work in gradually five cups of sifted flour and the grated peel of a lemon.","Stir the dough till it blisters and leaves the dish perfectly clean at the sides.","Let the dough rise slowly for about two hours (all yeast dough is better if it rises slowly).","Take a large baking-board, flour well and roll out the dough on it as thin as a double thickness of pasteboard.","When it is all rolled out, cut with a round cutter the size of a tumbler.","When all the dough has been cut out, beat up an egg.","Spread the beaten egg on the edge of each cake (spread only a few at a time for they would get too dry if all were done at once).","Then put one-half teaspoon of marmalade, jam or jelly on the cake.","Put another cake on top of one already spread, having cut it with a cutter a little bit smaller than the one used in the first place; this makes them stick better and prevents the preserves coming out while cooking.","Set all away on a floured board or pan about two inches apart.","Spread the top of each cake with melted butter and let them rise from one to two hours.","When ready to fry, heat at least two pounds of rendered butter or any good vegetable oil in a deep iron kettle.","Try the butter with a small piece of dough. If it rises immediately, put in the doughnuts.","In putting them in, place the side that is up on the board down in the hot butter.","Do not crowd them in the kettle as they require room to rise and spread.","Cover them with a lid. In a few seconds uncover.","If they are light brown, turn them over on the other side but do not cover them again.","When done they will have a white stripe around the centre.","Take them up with a perforated skimmer, lay on a large platter, sprinkle with pulverized sugar.","If the butter gets too hot take from the fire a minute.","These are best eaten fresh."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w63:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ebc8ba0bca25f1a837dc1efa15fe623470f65e374e2d3d196580c095c6c78cdd","created_at":"2026-08-02T17:01:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/berliner-pfannkuchen-purim-krapfen"}