| 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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