[carlo3b]

Traditional Chanukah Doughnuts
Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!

• 1 ¾ ounces fresh yeast
• 1 ½ cups warm water
• 1 Tbsp. sugar
• 3 eggs
• ½ cup oil
• ½ cup sugar
• ½ cup non dairy creamer
• 1 tsp. Vanilla extract
• 1 tsp. Grated lemon peel
• 6 to 7 cups of flour
• Also:
• Oil for frying
• Confectioners' sugar

USE: 2-quart pot 
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.
Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
YIELDS: 5 to 6 dozen doughnuts
Excerpted from: Spice and Spirit, The Lubavitch Women's Cookbook

[carlo3b]

Jelly Doughnuts
Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort. Eat them while piping hot.

INGREDIENTS

• 1 ounce fresh yeast
• 1/2 cup lukewarm nondairy creamer
• 1/2 cup flour
• Pinch of salt
• 1/2 cup margarine
• 3 egg yolks
• 1 1/2 Tbsps. sugar
• 1/2 cup lukewarm nondairy creamer
• 2 3/4 cups flour

FILLING

• Jam or Italian Pastry Cream
• 1 pound solid shortening
• 1/2 cup confectioners' sugar
• USE: Double boiler
• 4-quart pot

YIELDS: 18 to 24 doughnuts
In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.

While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.

Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.

Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.

On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.

In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.
Excerpted from: Spice and Spirit, The Complete Kosher Cookbook
 

[ken21]

the potato latkes are ok, the donuts obviously better. we're spoiled today.

people of previous centuries took pride in latkes because they didn't have our affluence, which blinds us to the simple joys in life.

but it's the gifilte fish in the spring that i cannot stomach. my jewish girlfriend fed me those.

[womanvet]

Recipes!!!

Y'all are secretly Amish, right? Beards, modesty, Headcoverings, and food!

Landsman! (ok, I can't spell it, I heard it on the Frisco Kid)

[afraidfortherepublic]

BTTT. I'm headed to NY for Christmas with the grandchildren, but I want to explore this thread in minutia (sp?) when I get back. Hope you are healing quickly and feeling a lot better.

Have a happy and holy holiday.