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No-Fry Doughnuts

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 24 Servings

INGREDIENTS

1/4 c Water; warmed
1 pk Dry yeast
2 1/4 c Flour
2 tb Sugar
1/3 c Margarine
1 Egg; beaten
1/3 c Soy milk
1/2 ts Salt
Sugar
Cinnamon

INSTRUCTIONS

Recipe By : Jewish Action Magazine
Combine yeast and water in a small bowl. Set aside. In another bowl combine
the flour, sugar, and salt. Cut in the margarine until the mixture is
crumbly. (I didn't get crumbly - it seemed like not enough margarine to
make it crumble - but the results were fine!) Add the yeast mixture, milk
and egg to the flour mixture. Mix well, set aside and let rise for 30 to 45
minutes. Punch down and break the dough into about 24 pieces. Roll the
pieces into balls and place them onto greased cookie sheets. Press the
balls down and flatten them. Spray lightly with vegetable spray and lightly
sprinkle with cinnamon and sugar. (I forgot to spray them so less of the
cinnamon and sugar stuck -but the results were fine!) Bake at 400F until
lightly golden. (15-25 minutes depending on the size of the doughnuts).
Remove immediately and serve.
I tried to make these into jelly donuts by putting jelly on one disk and
covering it with another one and sealing the edges - this didn't work to
well, they didn't stay sealed. I had better success with poking a hole into
a ball, adding some jelly and closing it up afterwards. (Before baking) For
the jelly donuts I skipped the cinnamon and sugar and after they were baked
I dusted them with confectioner's sugar. I want to try glazing the
"unjellied" version next!
Another note - they come out not quite looking like donuts - more like itty
bitty rolls, but they taste quite donut like!
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Nov 4, 1998, converted by MM_Buster v2.0l.

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