Yield: 4 servings
|2||Scant tablespoons (2|
|Packages) active dry yeast|
|4 tablespoons||Sugar, plus sugar for|
|¾ cup||Lukewarm water or milk|
|2½ cup||Unbleached all-purpose flour|
|2 larges||Egg yolks|
|1 teaspoon||Ground cinnamon|
|1½ tablespoon||Unsalted butter or parve|
|Margarine, at room|
|Vegetable oil for|
|½ cup||Plum, strawberry or apricot|
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 ⅛-inch thickness. Using a 2-inch 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 inches 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.
(Courtesy Joan Nathan)
Yield: 24 (2-inch) doughnuts
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A34 CHANUKAH DINNER