Chanukah jelly doughnuts

Yield: 4 servings

Measure Ingredient
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
pinch Salt
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


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