tbsp non-dairy milk
6 tbsp water
¹/³ cup unsalted margarine, cut up
5 cups unsifted all purpose flour
2 envelopes active dry yeast
½ cup sugar
1 tsp salt
2 large eggs
Vegetable oil for frying
|Melt the margarine in the
microwave for 30 seconds. Mix it with the non-dairy milk and the
|In a large mixing bowl,
combine 2 cups of the flour with the yeast, sugar. Mix well. Stir in
the warm liquid and margarine mixture. blend until smooth. Beat until
well blended. By hand, gradually stir in part of the remaining flour
to make a soft dough.
|| Turn out onto a
lightly floured surface; knead until smooth and elastic, about 8
minutes, adding only enough of the remaining cup of flour to keep the
dough from sticking.
||Place the dough in ad oiled
bowl, turning to grease all sides. Cover and let rise in a warm
draft-free place until doubled in bulk, about 1½ hours.
||Punch down the dough. Return
to floured surface and knead for about a minute to remove any air
bubbles. Let rest under an inverted bowl for 15 minutes.
||Divide the dough in half.
Roll out the dough into a ¼-inch-thick circle. With a 3-inch cutter,
cut out dough rounds. Arrange these on a lightly greased baking sheet.
Lightly brush the tops with oil to prevent a skin from forming. Cover
with plastic wrap. Repeat the procedure with the second piece of
dough. Press the trimmings together, reroll and cut. Transfer these to
a lightly greased baking sheet, brush with oil, and cover with plastic
wrap. Set to rise in a warm draft-free place for about 45 minutes,
until doubled in bulk.
||In a deep fryer of a skillet
at least 3 inches deep, heat a minimum of 1½ inches of oil to 375
degrees F. Fry the doughnuts, a few at a time, until golden brown,
turning once. Remove and drain on absorbent paper.
||When cool, with a sharp
knife cut a small slit in one side of each doughnut. Force jelly into
the doughnuts using a pastry bag, or the tip of a teaspoon. Before
serving, dust with confectioners' sugar, dip into granulated sugar or
cinnamon sugar, or glaze as desired.
Source: Kosher Cookery / Frances R. AvRutick