MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sufganiot Jelly Doughnuts (Parve)
Categories: Breads, Snacks, Desserts
     Yield: 1 Dozen

 2 1/4 ts Active dry yeast
     3 c  + 1 tb all-purpose flour
   1/4 c  Sugar; divided
 1 1/4 c  Water; room temp
   1/4 c  Margarine; melted *
       pn Fine kosher or sea salt
     2 lg Egg yolks
          Jelly or jam (strawberry is
          - recommended)
          Oil for frying
          Powdered sugar

 * If not keeping Kosher you may use butter. But don't
 tell the Rabbi.

 TO MAKE THE DOUGH: In a small bowl, combine the yeast, 1
 tablespoon of flour, 1 tablespoon of sugar, and 1
 tablespoon of water. Mix well, cover, and allow to rest
 until the mixture becomes foamy.

 In another large bowl mix the 3 cups of flour with the
 melted margarine, salt, remaining sugar, and the egg
 yolks. Add the yeast mixture to the flour mixture. Slowly
 add water while stirring. When the batter is smooth,
 cover the bowl with a clean tea towel, and set aside in a
 warm spot to rise until doubled in bulk, about 1 1/2 to 2
 hours.

 TO MAKE THE DOUGHNUTS: After the batter has risen, punch
 it down and transfer it to a lightly floured surface.
 Roll out the dough to a 3/4" thickness. Use a round
 cookie cutter or a glass with a 2 1/2" to 3" opening
 to cut circles out of the dough. Place a drop of jelly in
 the middle of each circle, and then cover with another
 circle of dough. Make sure that 2 circles attach well to
 form a closed ball with jelly in the middle. Cover the
 doughnuts with a clean, slightly damp tea towel and allow
 to rise until puffed up, about 45 minutes to 1 hour.

 TO FRY THE DOUGHNUTS: Line a large plate or platter with
 several layers of paper towels and set aside. Pour 2" of
 oil into a deep, heavy bottomed pot. Heat over medium -
 high heat until a deep-fry thermometer registers
 350 F/180 C. Working in batches, carefully slip the
 doughnuts into the oil, taking care not to crowd the pan.
 Fry the doughnuts on both sides until puffed and golden
 brown, about 2 to 3 minutes per side. Carefully remove
 the doughnuts with a slotted spoon and transfer to the
 towel-lined plates to drain. Cool slightly, sprinkle with
 powdered sugar, and serve immediately.

 RECIPE FROM: http://www.thespruce.com

 Uncle Dirty Dave's Archives

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