Sufganiyot (israeli doughnuts)

12 Servings

Ingredients

Quantity Ingredient
1 tablespoon (Scant) (1 package) Dry yeast
4 tablespoons Sugar
¾ cup Lukewarm milk or warm Water*
2½ cup All-purpose flour
1 pinch Salt
1 teaspoon Ground cinnamon
2 Eggs, separated
2 tablespoons Butter or margarine (pareve), softened
Apricot or strawberry preserves, for filling
Sugar
Oil, for deep-frying

Directions

*Use butter and milk if Serving at a milk meal; and Water and pareve Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted spoon Paper towels Tiny spoon Child: Mix together the yeast; 2 tablespoons of the sugar; and the milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt; cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more; until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of ⅛ inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any object about 2 inches in diameter. Take ½ teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges; sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously; it is not the right time for the specific holiday but I am sure the food will be received with glee just the same. These recipes are both enjoyed to eat by children and the kids have fun helping to c Posted to JEWISH-FOOD digest V96 #097 From: Nancy Berry <nlberry@...> Date: Sat, 07 Dec 1996 09:20:33 -0800

Related recipes