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HanuKat

Hanukkah Jelly Donuts

Makes 12 donuts
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

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).  

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 degrees.

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!



Strawberry Jam

3 boxes, beautiful ripe strawberries
2 cups sugar
2 cups water

Bring sugar and water to a boil over high heat.  Boil until sugar dissolves in water.  Let cool.  

Slice green leaves and stem off strawberries.  Place strawberries into a large bowl.  Pour sugar water over top and cover tightly with saran wrap.  Let stay for 3 days at room temperature.  This will bring the natural pectins out of the fruit.

Pour strawberries and liquid into a large 12" Teflon, non-stick pan.  Bring mixture to a boil, reduce heat and simmer until thick.  Pour into jars.  Cool and cover.  Refrigerate.

Copyright © 2000 by Cathy Rogers



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