Easy to Make Doughnuts

Jewish Holiday Cakes, 1986

2 1⁄2 hours — 15 doughnuts

Ingredients

2 1⁄2	cup	plain flour
2		egg yolks
1 1⁄2	tablespoon	sugar
1	ounce	margarine
1	tablespoon	vanilla
3⁄4	cup	lukewarm milk
1⁄2	ounce	yeast (dissolved in a little warm milk)
		jam (for filling)
		oil (for deep frying)

Instructions

In a mixing bowl place the flour, egg yolks, sugar, margarine, vanilla, milk and dissolve the yeast. Knead to a smooth and elastic dough. Cover and let rise in a warm place for about 1.5 hours, or until dough doubles its volume.

Roll out to a circle about 1/2 inch thick. With a 2 inch pastry cutter cut out circles, cover and let rise again.

Heat oil to medium hot. Drop risen donuts into oil, cover and cook for 1 minute. When donuts are golden on one side, uncover pan and turn over. When both sides are done, remove with a slotted spoon and drain on kitchen paper. Inject warmed jam into donuts and sprinkle with powdered sugar.