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 + 1 tb all-purpose flour
1/4 c Sugar; divided
1 1/4 c Water; room temp
1/4 c Margarine; melted *
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.

TO MAKE THE DOUGH: In a small bowl, combine the yeast, 1
tablespoon of flour, 1 tablespoon of sugar, and 1
tablespoon of 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.

TO MAKE THE 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 THE DOUGHNUTS: 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
350ºF/180ºC. 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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* Origin: Outpost BBS * Johnson City, TN (1:18/200)