INGREDIENTS

INSTRUCTIONS

In large mixing bowl, stir together 1/2 cup warm water, yeast and
pinch sugar. Let stand for several minutes. Stir in remaining 1/3 cup
sugar, milk, vanilla, eggs, oil, salt and most of the flour to make a
soft dough. Knead for 5 to 8 minutes by hand or with a dough hook,
adding more flour as needed to form a firmer dough that is smooth and
elastic. Place dough in greased bowl. Place bowl in plastic bag and
seal. (If making dough a day in advance, refrigerate at this point.)
Let rise for about 1 hour. Gently deflate. (If dough was  refrigerated,
let come to room temperature for about 40 minutes  before proceeding).
Pinch off pieces of dough and form into small  balls, a little larger
than a golf ball. Alternately, roll dough  about 3/4 inch thick and cut
into 2 1/2- or 3-inch rounds. Cover  doughnuts with a clean tea towel;
let sit for 20 to 30 minutes. Heat  about 4 inches oil in deep fryer or
heavy Dutch oven to about 385  degrees. Fry a test doughnut; oil should
bubble. Fry until underside  is deep brown. Turn once; fry until other
side is deep brown. Total  frying time should be 1 1/2 to 3 minutes.
Remove with slotted spoon;  drain on paper towels. Check middle of
doughnut to make sure inside  is cooked. If not, reduce heat of oil
slightly. Fry remaining  doughnuts, 3 or 4 at a time. To fill, make a
small opening in each  doughnut; spoon in jam or jelly. (Instead of
filling doughnuts, you  can shake them in a paper bag with granulated
or powdered sugar.)  Yield: 2 to 2 1/2 dozen doughnuts.  Tester's note:
Time-consuming but good recipe that yielded, light,  non-greasy
doughnuts. I made the dough and let it rise in a bread  machine with a
2-pound loaf capacity. Smaller machines would not be  able to handle
this recipe.  Recipe Source: St. Louis Post-Dispatch - 12-14-1998
Recipe adapted  from "A Treasury of Jewish Holiday Baking" by Marcy
Goldman  (Doubleday, $25)  Formatted for MasterCook by Susan Wolfe -
swolfe1@prodigy.net  Converted by MM_Buster v2.0l.

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