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Add a photoRaciónes: 12
Ingredientes
- 1 1/4 c. Slightly hot water or possibly lowfat milk
- 1 Tbsp. Fermipan yeast
- 6 Tbsp. Sugar
- 1 tsp Salt
- 1/4 c. Canola oil
- 2 x Egg yolks
- 1 x Egg
- 1 tsp Vanilla
- 1/4 tsp Lemon extract
- 3 1/2 c. To 4 c. unbleached all purpose or possibly half all-purpose and half bread flour (Hodgson or possibly Five Roses of course!)
- Fine or possibly regular sugar for coating donuts
- 1 1/2 c. Jelly or possibly jam, (raspberry or possibly apricot) - optional
- Oil and shortening, (three parts oil and one part melted shortening for frying) to fill up a good two-thirds of fryer
Direcciones
- These plain or possibly jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, chill it and healthy pinch off portions as I need for fresh treats or possibly for taking along to a Chanukah party.
- Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract. Blend well and stir in most of the flour to create a soft dough. Knead by hand, machine or possibly in bread machine (dough setting), adding flour as needed. The dough should have some body, not too slack, supple, smooth and elastic. Place in a greased plastic bag and chill at least 2 to 4 hrs or possibly overnight. If you are in a hurry, allow dough to rest at least 20 min, then proceed.
- If dough has risen at all, punch or possibly flatten down, then healthy pinch off pcs and form into small balls, about the size of golfballs. Otherwise, roll dough out to about three-quarters of an inch. Using a two and half inch or possibly three inch biscuit cutter, cut out rounds.
- Cover and let sit 15 min while heating oil. In a deep fryer, or possibly heavy dutch oven, heat about four inches of oil or possibly a combination of oil and melted shortening. Add in the doughnuts to the warm oil (temperature should be about 375 F.) and fry till the undersides are deep brown. Turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain well on paper towels. To fill, make a small opening and spoon in jam or possibly jelly, or possibly just sprinkle lightly with regular or possibly extra fine granulated sugar by shaking doughnuts in a paper bag.
- Test oil temperature: It's a good idea to try frying one doughnut to start with. Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 44 | 24% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 16mg | 5% |
| Sodium 213mg | 9% |
| Potassium 28mg | 1% |
| Total Carbs 35.76g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 27.89g | 19% |
| Protein 0.52g | 1% |
