DOUGHNUT GHOSTS
1 cup milk
2 tablespoons butter
3 cups flour
¼ cup sugar
½ teaspoon salt
2 teaspoons dry yeast
1 large egg
oil or lard [for frying]
powdered sugar [for dusting]
400 g raspberries
⅛ cup sugar
1 tablespoon lemon juice
1 tablespoon water
_ melt butter in milk [should come to a little over room temperature]
_ combine flour, sugar, salt, yeast, egg and the warm milk-butter mixture
_ mix until a dough starts to come together
_ knead until a smooth dough forms [should be slightly sticky]
_ transfer to a greased bowl and cover to raise in a warm spot [until double in size - about 2 hours]
_ for the sauce combine raspberries, sugar and water in saucepan
_ bring to a simmer and cook until berries have softened and the sauce has thickened [about 10 min]
_ remove from heat and pour through a fine meshed sieve to remove the seeds [use the back of a spoon to press the pulp through]
_ stir in lemon juice
_ transfer risen dough onto a floured surface and roll our about 2-3 mm thick
_ use a round cookie cutter to punch out the doughnuts
_ use a small round cutter [eg. a piping tip] to cut out eyes and a mouth
_ slightly stretch the dough to create a ghost shape
_ place on a baking paper, cover and leave to rise for another 30 minutes
_ heat frying oil in a cast iron skillet or pot with a heavy bottom [ideal frying temperature is 350°F]
_ carefully place a few doughnuts into the oil and fry until golden brown [about 3-4 min on each side]
_ take doughnuts out of the oil and leave to drain on a piece of kitchen paper
_ dust generously with powdered sugar
_ enjoy dipped in raspberry sauce
KRAPFEN-GEISTER
250 ml Milch
29 g Butter
410 g Mehl
50 g Zucker
½ Teelöffel Salz
2 Teelöffel Trockenhefe
1 großes Ei
Öl oder Schmalz [zumBraten]
Puderzucker [zum Bestäuben]
400 g Himbeeren
25 g Zucker
1 Esslöffel Zitronensaft
1 Esslöffel Wasser
