Doughnuts With Lingonberry Preserves Recipes

LINGONBERRY JAM

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.

DOUGHNUTS WITH LINGONBERRY PRESERVES

Steps:

• Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
• Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
• Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover with plastic and towel; let rise 15 minutes.
• Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
• Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.

AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)

Steps:

• Beat egg whites until stiff; set aside.
• Beat egg yolks and buttermilk together.
• Sift dry ingredients together and add to liquid mixture.
• Add the melted butter and mix together until smooth.
• Fold in beaten egg whites.
• Fill pan cups about 1/4 full of oil and heat.
• Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
• Bake until the edges are bubbly.
• Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.

LINGONBERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
• Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
• Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.

DOUGHNUTS WITH LINGONBERRY PRESERVES RECIPE | EPICURIOUS.COM

Steps:

• Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
• Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
• Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover with plastic and towel; let rise 15 minutes.
• Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
• Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.