• 6/8 Nat Jelly Donut Day 2

    From Dave Drum@1:18/200 to All on Monday, June 06, 2022 19:42:38
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sufganiot Jelly Doughnuts (Parve)
    Categories: Breads, Snacks, Desserts
    Yield: 1 Dozen

    2 1/4 ts Active dry yeast
    3 c + 1 tb all-purpose flour
    1/4 c Sugar; divided
    1 1/4 c Water; room temp
    1/4 c Margarine; melted *
    pn Fine kosher or sea salt
    2 lg Egg yolks
    Jelly or jam (strawberry is
    - recommended)
    Oil for frying
    Powdered sugar

    * If not keeping Kosher you may use butter. But don't
    tell the Rabbi.

    TO MAKE THE DOUGH: In a small bowl, combine the yeast, 1
    tablespoon of flour, 1 tablespoon of sugar, and 1
    tablespoon of water. Mix well, cover, and allow to rest
    until the mixture becomes foamy.

    In another large bowl mix the 3 cups of flour with the
    melted margarine, salt, remaining sugar, and the egg
    yolks. Add the yeast mixture to the flour mixture. Slowly
    add water while stirring. When the batter is smooth,
    cover the bowl with a clean tea towel, and set aside in a
    warm spot to rise until doubled in bulk, about 1 1/2 to 2
    hours.

    TO MAKE THE DOUGHNUTS: After the batter has risen, punch
    it down and transfer it to a lightly floured surface.
    Roll out the dough to a 3/4" thickness. Use a round
    cookie cutter or a glass with a 2 1/2" to 3" opening
    to cut circles out of the dough. Place a drop of jelly in
    the middle of each circle, and then cover with another
    circle of dough. Make sure that 2 circles attach well to
    form a closed ball with jelly in the middle. Cover the
    doughnuts with a clean, slightly damp tea towel and allow
    to rise until puffed up, about 45 minutes to 1 hour.

    TO FRY THE DOUGHNUTS: Line a large plate or platter with
    several layers of paper towels and set aside. Pour 2" of
    oil into a deep, heavy bottomed pot. Heat over medium -
    high heat until a deep-fry thermometer registers
    350┬║F/180┬║C. Working in batches, carefully slip the
    doughnuts into the oil, taking care not to crowd the pan.
    Fry the doughnuts on both sides until puffed and golden
    brown, about 2 to 3 minutes per side. Carefully remove
    the doughnuts with a slotted spoon and transfer to the
    towel-lined plates to drain. Cool slightly, sprinkle with
    powdered sugar, and serve immediately.

    RECIPE FROM: http://www.thespruce.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I don't eat natural foods; most people die of natural causes.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)