Recipe - Chanukah Jelly Doughnuts

2 tablespoon Active dry yeast; (2
packages)
4 tablespoon Sugar; plus sugar for
rolling
Three fourths cup Lukewarm water or milk
2 One half cup Unbleached all purpose
flour; sifted
2 lg Egg yolks
1 Pinches salt
1 teaspoon Ground cinnamon
1 One half tablespoon Unsalted butter or parve
margarine; at room
temperature
Vegetable oil for deep
frying
One half cup 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 1/8inch
thickness. Using a 2inch 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.

Yield: 24 two inch wide doughnuts

NOTES : Recipe courtesy of Joan Nathan, "The Jewish Holiday Baker" and
"Jewish Cooking in America"
Recipe by: Cooking Live Show #CL9033

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998