Mockers are spoken of negatively often in Proverbs. According to that book, they delight in their scoffing and any interest in correcting them only results in dishonor because they refuse to listen to rebukes. A mocker goes beyond disagreement with the Word of God. They ridicule it and those who follow it. They have no desire for honest debate. No desire to have their opinions changed. They are arrogant, sarcastic and pompous. They are filled with pride, derision and contempt. That is why Psalm 1 says the wise individual should not “sit in the seat of scoffers, but [rather] delight…in the law of the LORD, and in His law…meditates day and night.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Jewish	Cooking liv, Import	1	Servings

INGREDIENTS

2	tb	Active dry yeast; (2 packages)
4	tb	Sugar; plus sugar for rolling
3/4	c	Lukewarm water or milk
2 1/2	c	Unbleached all purpose flour; sifted
2	lg	Egg yolks
1		Pinches salt
1	ts	Ground cinnamon
1 1/2	tb	Unsalted butter or parve margarine; at room temperature
		Vegetable oil for deep frying
1/2	c	Plum; strawberry, or apricot jam

INSTRUCTIONS

Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk
and stir to dissolve. Place the flour on a work surface and make a well in
the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the
remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the
butter or margarine into the dough and kneading until the dough is elastic.
You can also use a food processor fitted with the steel blade to do this,
processing about 2 minutes.
Put the dough in a greased bowl, cover with plastic, and let it rise
overnight in the refrigerator.
Sprinkle flour on the work surface. Roll out the dough to an 1/8-inch
thickness. Using a 2-inch cookie cutter or floured drinking glass, cut out
circles. Let the dough circles rise 15 minutes more. With your hands,
gently form the dough circles into balls. Pour 2 inches of oil into a heavy
pot and heat until very hot, about 375 degrees. Slip the doughnuts into the
oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a
few minutes, to crisp on the other side. Drain on paper towels. Using a
turkey baster or an injector available at cooking stores, inject a teaspoon
of jam into each doughnut. Then roll all of them in granulated sugar and
serve immediately. You can make larger doughnuts if you like.
Yield: 24 two inch wide doughnuts
NOTES : Recipe courtesy of Joan Nathan, "The Jewish Holiday Baker" and
"Jewish Cooking in America"
Recipe by: Cooking Live Show #CL9033
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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