INGREDIENTS

INSTRUCTIONS

Recently posted to the rfcj ng ...From: Lita (alotzkar@direct.ca)
Source: "The Jewish Holiday Kitchen", Joan Nathan Dissolve yeast and  2
T. sugar in the milk, let sit 10 minutes. Sift flour, place on a
board, and make a well in the center. Add yeast mixture, egg yolks,
salt, cinnamon, and remaining sugar. Knead well. Work butter, and
knead until dough is elastic. Cover and let rise overnight in the
refrigerator. Sprinkle flour on the board. Roll dough out to 1/8  inch.
Cut out with a glass into rounds about 2 inches in diameter.  Cover and
let rise 15 minutes. With hands, form into a ball. Insert a  teaspoon
of jam, and enclose completely. Pour 2 inches of oil into a  heavy pot
and heat to 375F. Drop doughnuts into the oil, 4 or 5 at a  time,
turning when brown. Drain on paper towels. Roll in granulated  sugar
and serve.  Posted to JEWISH-FOOD digest V97 #322 by Jeff Freedman
<jefffree@eskimo.com> on Dec 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 16.9mg
Sodium: 13.2mg
Potassium: 16.2mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 2.1g
Protein: 1.6g