MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sufganiot Jelly Doughnuts (Parve)
Categories: Breads, Snacks, Desserts
Yield: 1 Dozen

2 1/4 ts Active dry yeast
3 c All-purpose flour; +1 tb
1/4 c Sugar; divided
1 1/4 c Water; room temperature
1/4 c Margarine; melted *
1 pn Fine kosher or sea salt
2 lg Egg yolks
Jelly or jam (strawberry is
- recommended)
Oil; for frying
Powdered sugar

* If not keeping Kosher you may use butter. But don't tell the
Rabbi.

Dough:

In a small bowl, combine the yeast, 1 tb flour, 1 tb sugar, and
1 tb water. Mix well, cover, and allow to rest until the mixture
becomes foamy.

In another large bowl mix the 3 cups of flour with the melted
margarine, salt, remaining sugar, and the egg yolks. Add the yeast
mixture to the flour mixture. Slowly add water while stirring. When
the batter is smooth, cover the bowl with a clean tea towel, and
set aside in a warm spot to rise until doubled in bulk, about 1-1/2
to 2 hours.

Doughnuts:

After the batter has risen, punch it down and transfer it to a
lightly floured surface. Roll out the dough to a 3/4" thickness.
Use a round cookie cutter or a glass with a 2-1/2 to 3" opening to
cut circles out of the dough. Place a drop of jelly in the middle
of each circle, and then cover with another circle of dough. Make
sure that 2 circles attach well to form a closed ball with jelly in
the middle. Cover the doughnuts with a clean, slightly damp tea
towel and allow to rise until puffed up, about 45 minutes to
1 hour.

To Fry:

Line a large plate or platter with several layers of paper towels
and set aside. Pour 2" of oil into a deep, heavy bottomed pot. Heat
over medium-high heat until a deep-fry thermometer registers
350?F/180?C. Working in batches, carefully slip the doughnuts
into the oil, taking care not to crowd the pan. Fry the doughnuts
on both sides until puffed and golden brown, about 2 to 3 minutes
per side. Carefully remove the doughnuts with a slotted spoon and
transfer to the towel-lined plates to drain. Cool slightly,
sprinkle with powdered sugar, and serve immediately.

Recipe FROM: http://www.thespruce.com

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