Chanukah Menorah Salad
INGREDIENTS:
2 tb Active dry yeast; (2
-packages)
4 tb Sugar; plus sugar for
-rolling
3/4 c Lukewarm water or milk
2 1/2 c Unbleached all purpose
-flour; sifted
2 lg Egg yolks
1 Pinches salt
1 ts Ground cinnamon
1 1/2 tb Unsalted butter or parve
-margarine; at room
-temperature
Vegetable oil for deep
-frying
1/2 c Plum; strawberry, or apricot
-jam
2 tb Active dry yeast; (2
-packages)
4 tb Sugar; plus sugar for
-rolling
3/4 c Lukewarm water or milk
2 1/2 c Unbleached all purpose
-flour; sifted
2 lg Egg yolks
1 Pinches salt
1 ts Ground cinnamon
1 1/2 tb Unsalted butter or parve
-margarine; at room
-temperature
Vegetable oil for deep
-frying
1/2 c 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 1/8-inch thickness. Using a 2-inch 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"
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 1/8-inch thickness. Using a 2-inch 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"