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Hanukkah (Chanukah) Recipes
Chanukah Jelly Donuts
By Cathy Rogers, 2000
INGREDIENTS
1 package dry yeast
1 1/2 cups warm water or milk
3 1/2 to 4 cups bread flour
1/2 cup sugarr
1 tsp. salt
1/2 cup jelly or strawberry
jam (see below)
1/2 cup granulated sugar
2 cups canola oil
PREPARATION
1. Dissolve yeast in 1 1/2 cup warm water. Do not mix, allow
to stand for 5 minutes. Mix in 1 cup flour then sugar and salt.
Mix in remaining flour until you have a smooth, non-sticky dough.
Knead on lightly floured surface. Place in lightly oiled bowl,
cover with plastic wrap and let rise until dough is doubled
in warm, turned off oven (about 2 hours).
2. Turn out dough onto floured surface.
Cut dough into 12 round shapes. Shape with floured hand and
place on lightly floured non-stick surface. Let rise 20 minutes.
While dough is rising heat oil in large pot to 375°F.
3. When donuts double in size, drop them
one at a time into the hot oil. Do not crowd pan. Cook donuts
for 3 minutes per side. Turn and brown other side. Remove with
slotted spoon, place on paper towel. Cool slightly. Using point
of knife make an insert in one side. Place jelly in pastry bag
with pointed tip and fill donut. Roll in sugar and enjoy.
