Jelly Doughnuts (Berliner Krapfen)german
| Yield: | 24 Servings |
| Categories: | Cakes |
| 3 | c | Unsifted flour; (3 to 4) |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Salt |
| 1 1/4 | c | Warm water; (105 to 115 deg F) |
| 1 | pk | Active dry yeast |
| 2 | Egg yolks; beaten | |
| 1/4 | c | Butter or margarine |
| Grated rind of 1 lemon | ||
| 1/4 | c | Plum or apricot jam |
Advertisement