Chanukah Jelly Doughnuts
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Chanukah Jelly Doughnuts
  Chanukah  
Last updated 6/12/2012 12:59:12 AM. Recipe ID 22119. Report a problem with this recipe.
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      Title: Chanukah jelly doughnuts
 Categories: 
      Yield: 4 Servings
 
      2    Scant tablespoons (2
           Packages) active dry yeast
      4 tb Sugar, plus sugar for
           Rolling
    3/4 c  Lukewarm water or milk
  2 1/2 c  Unbleached all-purpose flour
           Sifted
      2 lg Egg yolks
        pn Salt
      1 ts Ground cinnamon
  1 1/2 tb Unsalted butter or parve
           Margarine, at room
           Temperature
           Vegetable oil for
           Deep-frying
    1/2 c  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-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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Recipe ID 22119 (Apr 03, 2005)

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