“The young State of Israel has createdmany of its own customs. One is serving jelly doughnuts at Hanukkah,which are fried in oil to symbolize the miracle of the oil thatlasted for eight days instead of one.” – Joan Nathan.
1 scant tablespoon (1 package) dry yeast
4 tablespoons granulated sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 large eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water andpareve margarine for a meat meal.
Clean dish towel
Deep fryer or heavy pot
Child: Mix together the yeast, 2 tablespoonsof the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with theremaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough untilit forms a ball. Add the butter or margarine. Knead some more,until the butter is well absorbed. Cover with a towel and letrise overnight in the refrigerator.
Adult: Roll out the dough to a thicknessof 1/8 inch.
Child: Cut out the dough into 24 roundswith a juice glass, or any object about 2 inches in diameter.Take 1/2 teaspoon of preserves and place in center of 12 rounds.Top with the other 12. Press down at edges, sealing with eggwhites. Crimping with the thumb and second finger is best. Letrise 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. Turnto brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.
Makes about 12.
Recipe from: The Children’s Jewish HolidayKitchen by Joan Nathan.
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