| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Non-dairy creamer |
| 4 |
tb |
Melted shortening; (up to 5) |
| 4 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
|
|
Oil for frying |
INSTRUCTIONS
This recipe is from the Lubavitch Cookbook called "The Spice and Spirit of
Kosher Jewish Cooking".
Beat the eggs and slowly add the sugar, beating constantly. Stir in
non-dairy creamer and shortening. Add flour, baking powder, cinnamon,
nutmeg, and salt. Chill the dough slightly so it will be firm enough to
workd with. Roll out to 1/2" thick on slightly floured board. Cut with a
well-floured doughnut cutter. Let rest for 10 minutes to dry so it will
absorb less oil when deep frying. Heat the frying oil to 375 degrees, then
add the doughnuts to the oil one at a time. Do not crowd fryer. Let cook
until light brown, about three minutes. When cooled dust with
confectioners' sugar.
Posted to JEWISH-FOOD digest V97 #328 by "Ronnie Shilcrat"
<faiga_rochel@hotmail.com> on Dec 18, 1997
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