Berlinarbollur Filled Doughnuts

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 18
• 1 package active dry yeast
• 1/4 cup warm water, 105 to 115 f.
• 1/2 cup whipping cream
• 1/3 cup softened butter
• 2 tablespoons sugar
• 1 egg
• 2 cups all-purpose flour
• 2/3 cup whipping cream
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 1 egg yolk
• hot fat (for deep frying)
• powdered sugar or cinnamon sugar

Recipe

• 1 in a large bowl, dissolve the yeast in the warm water.
• 2 let stand 5 minutes.
• 3 stir in the whipping cream, butter, sugar, and egg.
• 4 add 1 cup of the flour and beat until smooth.
• 5 stir in the remaining flour gradually, beating until dough is smooth and satiny.
• 6 cover and let rest 30 minutes.
• 7 beat again until smooth.
• 8 let rest another 30 minutes.
• 9 meanwhile, mix all the filling ingredients in a heavy saucepan.
• 10 stir over medium heat until mixture comes to a boil and thickens, about 5 minutes.
• 11 cool before using.
• 12 turn out dough on a lightly floured board and shape into a smooth ball.
• 13 roll out to make an 18-inch square.
• 14 spoon 2 teaspoons of filling at a time onto the dough, spaced about 3 inches apart, over half of the dough.
• 15 fold other half of dough over.
• 16 cut out the cakes with a cup or glass with a blunt rim.
• 17 (if a sharp cutter is used the puffs may open during frying and the filling run out.) with fingers, check to see that the edges are well sealed.
• 18 place puffs on a lightly floured piece of waxed paper to rise.
• 19 let rise until almost doubled, about 30 to 40 minutes.
• 20 heat fat for frying to 375 f.
• 21 (lard or vegetable oil may be used.) lower the puffs, a few at a time, into the hot fat and fry until golden brown on both sides.
• 22 remove and drain on paper toweling.
• 23 roll in powdered sugar or cinnamon sugar.
• 24 the great scandinavian baking book-- b.
• 25 ojakangas.