VOLUME 1 - Kilimanjaro Foods

Berliner Ballen (Berlin Bales)
1 Servings
250 g butter
3 eggs
125 g sugar
200 g flour
1/2 lemon,the grated rind 1
c milk,lukewarm
35 g (or 1/7 more) yeast
Crumble the yeast into the lukewarm milk, add sugar and wait a few
minutes.
Melt the butter, beat the eggs. Add butter and eggs to the yeasty
milk, stir well. Gradually add the flour on beating the dough. Beat
the dough until it does no more stick to the spoon. Let the dough
slowly rise. Roll it out to a little less than finger-thickness. Cut into
circles with a turned glass or cup. Give a little heap of jam in the
middle of every second circle, moisten the rims with a little water,
top the jam-circles with those without jam and press all flat parts
firmly together. Do not press where the jam is.
Place the Berliner Ballen one besides the other in a warm place to
rise, cover them with a kitchen cloth.
Heat the fat and bake 3-4 Berliner at one time. Do not forget to turn
them on baking. They are done when top and bottom are light-brown
and
the sides yellow. Drain well.
Dust each Berliner with granulated sugar or with powdered sugar.
Or glaze each top but not the sides or the bottom.