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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.













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