Recipe from Fresh & Easy Kosher Cooking by Leah Schapira/ Artscroll.I’ve been searching for a doughnut with two main requirements:
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.Ingredients4 cups flour
¼ cup sugar
2 ¼ teaspoon dry yeast
2 eggs
1 ¼ cup warm water
1 pinch salt
2 oz margarine Directions1. In a large bowl place the flour, sugar, yeast, eggs and warm water. Mix with a wooden spoon. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}2. Add the salt and incorporate it into the dough.3. 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.4. Knead for a minimum of five minutes.5. Cover the dough and let it rise for two 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.6. 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.7. 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.8. 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.9. Fry three or four at a time so as not to overcrowd the pot and end up lowering the temperature of the oil.
To rate & review this recipe visit www.cookkosher.com.
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.Ingredients4 cups flour
¼ cup sugar
2 ¼ teaspoon dry yeast
2 eggs
1 ¼ cup warm water
1 pinch salt
2 oz margarine Directions1. In a large bowl place the flour, sugar, yeast, eggs and warm water. Mix with a wooden spoon. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}2. Add the salt and incorporate it into the dough.3. 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.4. Knead for a minimum of five minutes.5. Cover the dough and let it rise for two 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.6. 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.7. 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.8. 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.9. Fry three or four at a time so as not to overcrowd the pot and end up lowering the temperature of the oil.
To rate & review this recipe visit www.cookkosher.com.