I’ve been searching for a doughnut with two main requirement.
1. It has to taste good even an hour after I fry it.
2. It had to be easy, so that I don’t need to pull out my mixer.
Recipe from "Fresh & Easy Kosher Cooking" by Leah Schapira/ Artscroll
To watch a video on how to make these doughnuts - http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=194&Itemid=8
SERVING/YIELD
-
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Unknown
RECIPE
#6811
INGREDIENTS
4 cup flour
¼ cup sugar
2¼ tsp dry yeast (1 packet)
2 eggs
1¼ cup warm water
1 pinch salt
2 oz margarine (½ stick room temperature)
In a large bowl. Place the flour, sugar, yeast, eggs and warm water. Mix with a wooden spoon.
Add the salt and incorporate it into the dough.
Cut the margarine into small pieces and add them to the bowl. Knead the dough by hand (You may need a drop of flour, but use the least amount you can, a sticky dough yields a fluffier doughnut.)
Knead for a minimum of 5 minutes.
Cover the dough and let it rise 2 hours in a warm, draft-free spot.
Sprinkle flour over the rolling surface, place the dough on top, and then sprinkle flour over the dough.
Roll the dough out in the shape of a rectangle ½ inch thick. (At this point you may add as much flour as you need to ensure that the dough won’t stick to the rolling surface.)
With a knife or a pizza cutter, cut squares about 2½ x 2½ inches. Separate the squares, sprinkle with flour if necessary, and let rise, covered, for 45 minutes.
When there are 10 minutes left for the dough to rise, heat oil for a full 10 minutes. With your thumb, punch a hole right through the center of the doughnut and drop into hot oil.
Fry 3 or 4 at a time so as not to overcrowd the pot and end up lowering the temperature of the oil.
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