Title: Sufganiyot (Jelly Doughnuts)
Categories: Dessert Doughnuts
Yield: 1 Servings

2	tb	Yeast
1	tb	Sugar
1/4	c	Tepid water
4	c	Flour
3	tb	Sugar
2	tb	Vegetable oil
3		Egg yolks
2		Eggs
3/4	c	Milk
2	tb	Sour cream or brandy
1	tb	Grated lemon rind
	pn	Salt

Mix yeast, sugar and tepid water in a cup to allow yeast to start working (10-15 minutes) or until some foam is visible on the surface.

Mix all ingredients, including the yeast mixture, in food processor on slow speed for four to five minutes, until the dough is smooth. If mixing by hand, put all ingredients into a shallow bowl and knead for 6 or 7 minutes. if the dough sticks to your hands, add a little flour. After mixing, cover bowl with a cloth and leave to rise for 1 to 1.5 hours, until dough doubles in volume. Roll out the dough to a thickness of .5 inch. Punch out circles of dough with an inverted cup or glass and arrange them on a floured board. Let rise another 20-30 minutes. Pour vegetable oil in a pan to a depth of 1.5 inches. Fry doughnuts, turning once, until both sides are golden brown. This should take about two minutes per side--faster cooking will leave the center uncooked. remove and drain. Dust with confectioner's sugar. to fill, use a baker's syringe to inject jelly or jam into each doughnut, either before or after frying.

From: Wb From: Dave Drum Date: 06-27-98 (17:10) The Neverending Bbs (286) Fido-Natio

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