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Hanukkah Jelly Doughnuts (Soufganiot)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Dutch Post2 24 servings

INGREDIENTS

1/2 c Warm water; (about 115 degrees)
5 ts Active dry yeast
(2 envelopes plus 1/2 tspn)
1/3 c Granulated sugar plus 1 pinch; divided
1 c Warm milk or water
1 ts Vanilla
2 Eggs
1/3 c Vegetable oil or melted vegetable
Shortening
5 1/2 ts Salt
4 1/4 c All-purpose flour; (to 5 cups)
Vegetable oil; for frying
2 c Jam or jelly; at room temperature

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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