Feed Me That! : Chanukah Jelly Doughnuts

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Title: Chanukah Jelly Doughnuts
Categories: Blank
Yield: 4 Servings

(Courtesy Joan Nathan)

2 Tb s ( 2 pkg) active dry yeast

4 Tbs sugar, plus sugar for ~ rolling 3/4 cup lukewarm water or milk 2 1/2 cup unbleached all-purpose ~ flour, sifted 2 lg. egg yolks pn. salt 1 tsp ground cinnamon 1 1/2 Tbs unsalted butter or pareve ~ margarine, at room temp Vegetable oil for deep ~ frying 1/2 cup plum, strawberry or apricot ~ jam

Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve. Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes. Put the dough in a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.

Sprinkle flour on the work surface. Roll out the dough to an 1/8 in. thickness. Using a 2 in. cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes more. With your hands, gently form the dough circles into balls. Pour 2 in.es of oil into a heavy pot and heat until very hot, about 375 degrees. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.

Using a turkey baster or an injector available at cooking stores, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger doughnuts if you like.

Yield: 24 (2 in.) doughnuts

From: Dave Drum Date: 06-27-98 (14:03) The Neverending Bbs (286) Fido-Natio

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