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Receta Chanukah Jelly Doughnuts
by Global Cookbook

Chanukah Jelly Doughnuts
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Ingredientes

  • 2 Tbsp. Active dry yeast, (2 pkgs.)
  • 4 Tbsp. Sugar, plus sugar for rolling
  • 3/4 c. Lukewarm water or possibly lowfat milk
  • 2 1/2 c. Unbleached all purpose flour, sifted
  • 2 lrg Egg yolks
  • 1 pch salt
  • 1 tsp Grnd cinnamon
  • 1 1/2 Tbsp. Unsalted butter or possibly parve margarine, at room temperature Vegetable oil for deep frying
  • 1/2 c. Plum, strawberry, or possibly apricot jam

Direcciones

  1. Sprinkle the yeast and 2 Tbsp. of the sugar into the water or possibly lowfat milk and stir to dissolve. Place the flour on a work surface and make a well in the center. Add in the yeast mix, egg yolks, salt, cinnamon, and the remaining 2 Tbsp. sugar. Knead well, about 5 min, working the butter or possibly margarine into the dough and kneading till the dough is elastic.
  2. You can also use a food processor fitted with the steel blade to do this, processing about 2 min.
  3. Put the dough in a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
  4. Sprinkle flour on the work surface. Roll out the dough to an 1/8-inch thickness. Using a 2-inch cookie cutter or possibly floured drinking glass, cut out circles. Let the dough circles rise 15 min more. With your hands, gently form the dough circles into balls. Pour 2 inches of oil into a heavy pot and heat till very warm, about 375 degrees. Slip the doughnuts into the oil, 4 or possibly 5 at a time, using a slotted spoon. Turn them when brown, after a few min, to crisp on the other side. Drain on paper towels. Using a turkey baster or possibly an injector available at cooking stores, inject a tsp. of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger doughnuts if desired.
  5. Yield: 24 two inch wide doughnuts
  6. NOTES :