Troubleshooting Berliner/Kreppel/Krapfen ; Old-School German Jelly Doughnuts
I've got an old recipe straight from Germany for Berliner or Kreppel or Krapfen or whatever your German friend calls them. A thick jam is actually added to the center of the Kreppeln before frying. Problems: mine were 1) absorbing the jam during proofing and therefore coming out as raw dough on the inside, and 2) splitting themselves in two, opening up in the oil to become an open clam shape rather than, well, a closed-clam shape. Maybe my oil needs to be hotter to prevent the splitting. Maybe if my dough was wetter they would fuse at the seam rather than split. Or if I try to proof them a little less maybe it will give the jam less time to soak into the dough. I'll try to find the "dryest" jam I can, but I'm trying to think if there's another possible solution besides "your jam was too wet". Thoughts?