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Sufganiyot 
(Jelly Doughnuts)
 
 
It’s Chanukah!  I would dearly love to make some jelly doughnuts for Ken! 
This recipe looks interesting and since I have time to use yeast, I thought I would give this recipe a try.  
 
Ingredients:
2 tablespoons active dry yeast
4 tablespoons sugar, plus sugar for rolling
3/4 cup lukewarm water or milk
2 1/2 cups unbleached all-purpose flour, sifted
2 large egg yolks
Pinch of salt
1 teaspoon cinnamon
1 1/2 tablespoons unsalted butter or pareve margarine, at room temperature
Vegetable oil for deep-frying
1/2 cup plum, strawberry or apricot jam
Method:
1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
2. Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, butter, 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 a steel blade to do this, processing about 2 minutes.
3. Put the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. (I placed the dough in an oven that had been heated to 175 degrees and then turned off, so that the oven would be warm for the dough to rise.  The dough was nearly doubled its size within 45 minutes.
4. 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.
5. With your hands, gently form the dough circles into balls.
6. Pour 2 inches of oil into a heavy pot and heat until very hot, about 375 degrees.
7. 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.
8. Using a cake decorating bag and a large star tip, inject about teaspoon of jam into each doughnut. Then roll all of them in granulated sugar  or powdered sugar and serve immediately. You can make larger sufraniyot if you like.
 

 

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