1 TBSP Dry Yeast
2 TBSP Sugar
¾ Cup Lukewarm Milk (May replace with water for after a meat meal)
2 ½ Cups Flour
1/3 Cup Sugar (or Splenda in equal amounts)
1/8 tsp Salt
1 tsp Cinnamon
2 Egg Yolks
2 TBSP Oil (or pareve margarine)
Various Jellies (Use sugar free if desired)
Powdered (Confectioners) Sugar
Mix Yeast, 2 tbsp Sugar and Milk. Let it sit until it begins to foam.
Mix DRY INGREDIENTS: Flour, Sugar, Salt and Cinnamon together.
Mix WET INGREDIENTS: Eggs, Oil and proofed Yeast mixture together.
Add dry mixture to wet mixture. Knead into dough until it forms a ball. If it is still sticky, add flour until you can knead the dough without it sticking to your hands.
Cover and let rise until double, or let it rise slowly in the refrigerator overnight.
Roll out risen dough to 1/8 inch thick.
Cut dough into 24 rounds with a cookie cutter or drinking glass 2 inches in diameter.
Let rise for fifteen to thirty minutes.
There are several ways to get the jelly into the doughnut
- Inject the jelly with a kitchen syringe after the doughnuts are fried.
- Put a small amount of jelly between two cut out circles and press the edges together, then dunk them in the deep fryer.
- Let the individual doughnuts rise the second time, then gently make an indentation in the top of each one. Put them in the deep fryer. The indentation should remain and you can put a dollop of jelly on the top.
While the doughnuts are rising the second time, heat the oil in your deep fryer to 375 degrees. Using Canola oil is better than Olive Oil as it has a lower smoking point.
Place doughnuts in the oil and let them fry on one side until golden brown, then turn them to fry the other side. Remove with tongs and place on paper towels to drain. Once cool, inject them with jelly if you haven’t already put the jelly inside and then sift powdered sugar over them.