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The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany and a Religieuse in France. Polish Jews, who called it a ponchki, fried the doughnut in schmaltz rather than lard due to kashrut laws.
Although they look like German berliners (bismarcks in North America) or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar .
A jelly doughnut, or jam doughnut, is a doughnut with a fruit preserve filling. Varieties include the German Berliner , the Polish pączki , the Jewish sufganiyot , the Southern European krafne and the Italian bombolone .
A Luther Burger, or doughnut burger (among several naming variations), is a hamburger or cheeseburger with one or more glazed doughnuts in place of the bun.These burgers have a disputed origin, and tend to run between approximately 800 and 1,500 calories (3,300 and 6,300 kJ).
Try donut flavors like chocolate and vanilla ring, Boston cream, jelly, caramel, and plain decorated with frosting to your liking. For large orders, place by phone a day or two in advance.
The jelly-filled Krapfen were called Berliners in the 1800s, based on the legend of a patriotic baker from Berlin who became a regimental baker after he was deemed unfit for combat by the Prussian Army. When the army was in the field, he "baked" the doughnuts the old-fashioned way, by frying them over an open fire.
"The Big Donut," born from a 70+ year-old family recipe. And it's exactly what it sounds like: A simple, sugary doughnut that just happens to be the size of a plate. Bon appetit!
For Tops. Preheat the oven to 400 degrees. Line a muffin tin with paper liners, set aside. In large bowl, combine flour, baking powder, salt, and sugar.