INGREDIENTS

INSTRUCTIONS

>From BB site at :http://www.betterbaking.com
These plain or jelly-filled doughnuts are a favorite treat in Israel and a
sweet alternative to the traditional latkes. Few people say no to doughnuts
and this variety fits any appetite. I generally make a double batch of
dough, refrigerate it and pinch off portions as I need for fresh treats or
for taking along to a Chanukah party.
Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg,
vanilla and lemon extract. Blend well and stir in most of the flour to form
a soft dough. Knead by hand, machine or in bread machine (dough setting),
adding flour as needed. The dough should have some body, not too slack,
supple, smooth and elastic. Place in a greased plastic bag and refrigerate
at least 2 to 4 hours or overnight. If you are in a hurry, allow dough to
rest at least 20 minutes, then proceed.
If dough has risen at all, punch or flatten down, then pinch off pieces and
form into small balls, about the size of golfballs. Otherwise, roll dough
out to about three-quarters of an inch. Using a two and half inch or three
inch biscuit cutter, cut out rounds.
Cover and let sit 15 minutes while heating oil. In a deep fryer, or heavy
dutch oven, heat about four inches of oil or a combination of oil and
melted shortening. Add the doughnuts to the hot oil (temperature should be
about 375 F.) and fry until the undersides are deep brown. Turn over once
and finish frying the other side. Lift doughnuts out using a slotted spoon
and drain well on paper towels. To fill, make a small opening and spoon in
jam or jelly, or just sprinkle lightly with regular or extra fine
granulated sugar by shaking doughnuts in a paper bag.
Test oil temperature: It's a good idea to try frying one doughnut to start
with. Once the doughnut seems done, take it out and cut it open to see if
the inside is cooked.
Posted to MC-Recipe Digest V1 #946 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 06, 1997

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