| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
24 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour; white or Whole wheat |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
tb |
Softened butter |
| 1 |
pn |
Salt |
| 2 |
pk |
Dry yeast |
| 3/4 |
c |
Lukewarm milk |
| 2 |
|
Egg yolks |
|
|
Oil for frying |
| 4 |
tb |
Sugar |
|
|
Plum; strawberry or apricot preserves |
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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