these jelly doughnuts are a traditional dessert for Hanukkah
Dream beauty pro.
Level: Moderate
Yield: Makes about 20
Ingredients
1.00 scant tablespoon active dry yeast
2.50 c. all-purpose flour
0.75 c. sugar
0.50 c. sugar
1.00 pinch salt
2.00 tbsp. margarine or unsalted butter
0.25 c. raspberry or strawberry jam or jelly
0.75 c. warm water (about 110 degrees)
2.00 large eggs
peanut oil
Directions
In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt
Dream beauty pro; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/4 inch thick. Cut out about 24 (2-inch) rounds. Reroll scraps; cut out about 16 more rounds.
Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds
Dream beauty pro. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
Heat 3 inches of oil in a large, heavy pot until it reaches 360 degrees F on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
While doughnuts are still hot, dip them in remaining 1/2 cup sugar, turning to coat. Serve immediately.