Berliner pancakes

Ingredients for 8 servings:

• 500 g flour
• 50 g yeast
• ⅛ liter milk
• 100 g sugar
• 2 egg yolks
• 100 g butter or margarine
• 1 lemon(s), untreated, zest
• 1 pinch of salt
• Flour , for the work surface
• n. B. jam
• Fat, for frying
• some sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Put the flour in a bowl, make a well in the center, crumble in the yeast, and mix with a little sugar, a little lukewarm milk, and flour to make a pre-dough. Cover and let rise in a warm place for about 15 minutes. Add the remaining milk, sugar, egg yolks, fat, grated lemon zest, and a pinch of salt; knead everything well and let rise for another 15 minutes. Knead the dough again and let rise for another 15 minutes, then roll out two equal pieces of dough to a thickness of about 1 cm on a floured work surface. Place 1 teaspoon of jam on each piece of dough, 8 cm apart. Place the second piece of dough on top. Using a round pancake maker, cut out 8 cm pancakes around the dough mounds. Cover and let rise again on a baking sheet lined with baking paper. Heat the frying oil in the deep fryer and fry the pancakes for 10 minutes until light brown. After removing, drain and coat in sugar. Variation: For “Purzel,” use a tablespoon to scoop out small dumplings from the yeast dough and fry them in hot oil. Drain and coat in sugar.