Fastnachtsküchle/ Gefüllte Berliner (Jelly Donuts)

Did you know that we actually have five seasons in Germany? Yes, it is true. The fifth season is Fastnacht, Fasching or Karneval. These are the wildest days of the year in many German towns.

The Fastnacht season starts on Nov 11 at 11:11 am each year and ends on Ash Wednesday. The last six days are the craziest of the season, since a lot of people dress up in costumes and attend costume balls and street parades. The biggest parades are on Rosenmontag (Rose Monday) and Fastnachtsdienstag (Carnival Tuesday).

Here is a short video of the Rose Monday Parade in Mainz 2010 featuring the "Mainzer Ranzengarde", also called the mother guard, since it is one of the oldest Carnival guard groups (founded in 1837).  This particular guard was formed as the official protector of the King of Carnival (today we have a Prince of Carnival). Take a look at their beautiful costumes.



In my home region of Germany the featured baked good during the exciting Carnival time is the Fastnachtsküchle. It is very similar to American Jelly donuts. Most of the time it is filled with strawberry jam, but I prefer mine with raspberry. My aunt used to bake the very best and usually served them together with soup for lunch or mid afternoon with a nice cup of coffee.

Fastnachtsküchle are best eaten still warm but definitely the same day they are fried. I personally think that they are one of the best goodies out their. I made them for the very first time in my life yesterday afternoon and was so happy that they came out exactly like I remember them tasting at my aunt's house; soft, warm, sugar covered and with the jam oozing out. I would say they are heaven in a bite!

So, if you ever have the chance to visit Germany during the busy Carnival time, go and have lots of fun. In the meantime, I urge you to get a small taste of it while sampling a  Fassnachtskuechle in your own home.

Until soon and to all of you a three time thundering "Helau" from my kitchen to yours. Helau, Helau, Helau!

Makes about 16.

Ingredients:

* 1 cup (250 ml) whole milk
* 2 tablespoons (25 g) granulated sugar
* 1 teaspoon salt
* 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
* 2 tablespoons (30 ml) warm water
* 3 1/2 to 3 3/4 cups (420 g- 450 g) all-purpose flour plus additional for dusting
* About 10 cups (2.5 l) vegetable oil
* 2 large eggs, lightly beaten
* 1/2 cup (125 ml) very good raspberry or strawberry jam
* Confectioners or granulated sugar for dusting

Special equipment: 1 (2-inch) and 1 (2 1/2-inch) round cookie cutter; a deep-fat thermometer

Directions:

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).

While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)

Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.

Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.

While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners or roll in granulated sugar.

Adapted from epicurious.com.

Eine witzige Büttenrede aus dem Jahre 1966 fur alle meine deutschsprachigen Freunde: