Chanukah Jelly filled doughnuts

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* Exported from MasterCook *

 

Hanukkah Doughnuts (Faye Levy)

 

Recipe By :Faye Levy

Serving Size : 14 Preparation Time :0:00

Categories : Chanukah Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup lukewarm water

2 envelopes active dry yeast

1/4 cup granulated sugar

4 cups all-purpose flour -- plus 2 tablespoons more if

necessary

2 large eggs

2 large egg yolks

7 tablespoons unsalted non-dairy margarine or butter -- at room

temperature

2 tablespoons brandy

2 teaspoons salt

at least 5-cups vegetable oil -- for deep-frying

1/4 cup apricot or strawberry preserves -- approximately

sifted confectioners' sugar -- for sprinkling

 

 

 

Pour 1/2 cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1

teaspoon sugar. Let stand 10 minutes.

 

Spoon flour into mixer bowl or another large bowl. Make a well in center and add

remaining sugar, eggs, yolks, margarine, brandy, remaining water, and salt. Mix

with mixer dough hook or wooden spoon until ingredients are blended. Add yeast

mixture and mix with dough hook at low speed or with spoon until ingredients

come together to a dough. Beat at medium speed, scraping down dough

occasionally, for 5 minutes; or knead by hand for 5 minutes. If dough is very

sticky, add 2 tablespoons flour. Knead 5 to 10 minutes more until very smooth.

 

Put dough in a clean oiled bowl and turn to coat with oil. Cover with a damp

cloth and let rise in a warm place 1 to 1-1/2 hours or until doubled in volume.

 

On a floured surface roll out half the dough until 1/4 inch thick, flouring

dough occasionally. Using a 2-1/2 to 3-inch cutter, cut dough in rounds. Put 1/2

teaspoon apricot or strawberry preserves on center of half the rounds. Brush rim

of round lightly with water, then set a plain round on top. With floured

fingers, press dough firmly all around to seal it. Transfer this " sandwich "

immediately to floured tray. If it has stretched out to an oval, plump it gently

back into a round shape. Continue with remaining dough. Cover pastries with a

slightly damp cloth and let rise in a warm place about 30 minutes.

 

Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth,

and let stand for about 30 minutes.

 

Heat oil to 350 degrees F; if a deep-fat thermometer is not available, heat oil

until it bubbles gently around a small piece of dough added to it. Add 4

doughnuts or enough to fill pan without crowding. Fry doughnuts about 3 minutes

on each side or until golden brown. Drain on paper towels. Pat tops gently with

paper towels to absorb excess oil. Makes 14 large doughnuts (not including the

scraps).

 

Make more doughnuts with scraps if you like; they won't be as light but will

still be good. Serve warm or at room temperature, sprinkled with confectioner's

sugar. Don't serve these immediately because the jam is boiling hot.

 

Variations: Other common flavorings for these doughnuts, besides the brandy used

in this recipe, are vanilla, grated lemon rind, cinnamon, and nutmeg.

 

Source:

" Faye Levy's International Jewish Cookbook "

Yield:

" 14 each "

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Per Serving (excluding unknown items): 234 Calories; 7g Fat (29.3% calories from

fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 384mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Fluffy doughnuts without holes similar to these are known by many names;

I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de

Berlin (Berlin balls). Probably Austrian bakers brought them to Israel, and now

they rival potato pancakes in popularity as Hanukkah food.

 

Nutr. Assoc. : 0 0 0 0 0 0 4098 0 0 0 2075 2130706543

 

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