INGREDIENTS

INSTRUCTIONS

Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.  Equipment Measuring spoons Measuring cups
Mixing bowls Spoon Sifter  Clean dish towel Rolling pin Juice glass
Deep fryer or heavy pot  Slotted spoon Paper towels Tiny spoon Child:
Mix together the yeast;  2 tablespoons of the sugar; and the milk. Let
sit to make sure it  bubbles.  Child: Sift the flour and mix it with
the remaining sugar; salt;  cinnamon; egg yolks; and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the
butter or margarine. Knead some more; until the butter is well
absorbed. Cover with a towel and let rise overnight in the
refrigerator.  Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.  Adult: Heat 2 inches of
oil to about 375. Drop the doughnuts into the  hot oil; about 5 at a
time. Turn to brown on both sides. Drain on  paper towels.  Child: Roll
the doughnuts in sugar.  Makes about 12. Here are some holiday recipes
for children.  Obviously; it is not the right time for the specific
holiday but I am  sure the food will be received with glee just the
same. These recipes  are both enjoyed to eat by children and the kids
have fun helping to  c Posted to JEWISH-FOOD digest V96 #097  From:
Nancy Berry <nlberry@prodigy.net>  Date: Sat, 07 Dec 1996 09:20:33
-0800

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 31.3mg
Sodium: 51.9mg
Potassium: 48.9mg
Carbohydrates: 24.8g
Fiber: 1g
Sugar: 4.5g
Protein: 4.1g