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In a small saucepan, combine the pareve
milk with the water and margarine. Cook over low heat until very
warm; do not boil. The margarine does not have to melt.
In a large mixing bowl, combine
2 cups of the flour with the yeast, sugar, salt, and nutmeg. Mix
well. Stir in the warm milk-margarine mixture; blend until smooth.
Beat with an electric mixer at low speed for 2 minutes. Add the eggs
and an additional ½ cup of flour. Beat until well blended. By hand,
gradually stir in part of the remaining flour (about 1½ cups) to
make soft dough. Turn out onto a lightly floured surface; knead
until smooth and elastic, about 8 minutes, adding only enough of the
remaining cup of flour to keep the dough from sticking.
Place the dough in an oiled bowl,
turning to grease all sides. Cover and let rise in a warm
draft-free place until doubled in bulk, about 1 to 1½ hours.
Punch down the dough. Return to a
floured surface and knead for about a minute to remove any air
bubbles. Let rest under an inverted bowl for 15 minutes.
Divide the dough in half. Roll out
the dough into a ¼-inch-thick circle. With a 3-inch cutter, cut out
dough rounds. Arrange these on a lightly greased baking sheet.
Lightly brush the tops with oil to prevent a skin from forming.
Cover with plastic wrap. repeat the procedure with the second piece
of dough. press the trimmings together, reroll and cut. Transfer
these to a lightly greased baking sheet, brush with oil, and cover
with plastic wrap. Set to rise in a warm draft-free place for about
45 minutes, until doubled in bulk.
In a deep fryer or a skillet at least
3 inches deep, heat a minimum of 1½ inches of oil to 375 degrees F.
Fry the doughnuts, a few at a time, until golden brown, turning
once. Remove and drain on absorbent paper.
When cool, with a sharp knife cut a
small slit in one side of each doughnut. Force jelly into the
doughnuts using a pastry bag, cookie press, or the tip of a
teaspoon. Before serving, dust with confectioners' sugar, dip into
granulated sugar or cinnamon sugar, or glaze as desired.
Source: Kosher Cookery by
Frances R. Avrutick |
