Recipe - Chanukah Doughnuts (Sufganiot)

2 One half cup Flour; white or Whole wheat
1 teaspoon Cinnamon
1 One half tablespoon Softened butter
1 pn Salt
2 pack Dry yeast
Three fourths cup Lukewarm milk
2 Egg yolks
Oil for frying
4 tablespoon Sugar
Plum; strawberry or apricot
preserves

Recently posted to the rfcj ng ...From: Lita (alotzkar@direct.ca)

Source: "The Jewish Holiday Kitchen", Joan Nathan
Dissolve yeast and 2 T. sugar in the milk, let sit 10 minutes. Sift flour,
place on a board, and make a well in the center. Add yeast mixture, egg
yolks, salt, cinnamon, and remaining sugar. Knead well. Work butter, and
knead until dough is elastic. Cover and let rise overnight in the
refrigerator. Sprinkle flour on the board. Roll dough out to 1/8 inch. Cut
out with a glass into rounds about 2 inches in diameter. Cover and let rise
15 minutes. With hands, form into a ball. Insert a teaspoon of jam, and
enclose completely. Pour 2 inches of oil into a heavy pot and heat to 375F.
Drop doughnuts into the oil, 4 or 5 at a time, turning when brown. Drain on
paper towels. Roll in granulated sugar and serve.

Posted to JEWISHFOOD digest V97 #322 by Jeff Freedman
jefffree@eskimo.com on Dec 09, 1997