Jewish Kitchen Recipes

Ingredients

• 1/3 cup lukewarm milk or water
• 1 teaspoon dry yeast (1 small packet)
• 1 whole egg plus 1 egg yolk
• 5 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ teaspoon of cinnamon
• ¼ stick of butter (softened)
• 2 cups flour
• ½ cup thick raspberry jam
• Vegetable oil for deep-frying
• Confectioners’ sugar for dusting

Instructions

1. Warm up milk and place in a bowl. Add the yeast with 2 teaspoons of sugar and let stand for 10 minutes or until the mixture starts foaming.
2. With your mixer fitted with a paddle, add eggs, sugar, and vanilla and mix smooth.
3. Add the butter, salt, and cinnamon and mix together until no lumps.
4. Add the flour a little at a time – make sure the flour is incorporated into the mixture – and mix on slow speed for 3-5 minutes until the mixture is smooth and soft to the touch.
5. Place the dough in an oiled bowl and cover for at least 4 hours or overnight in the refrigerator.
6. Roll out your dough on a floured surface to ½ – ¾ inch thick. Take a 2-inch cookie cutter and cut out 12 donuts.
7. Place donuts on a lined baking sheet and let rise for 30 minutes.
8. Heat 2 inches of vegetable oil in a pan to 375 degrees. Drop the donut in the hot oil and cook until the bottom is golden brown (1-2 minutes). Flip the donut over and finish cooking until the donut is golden brown.
9. Place donut on a rack with paper towel and let stand to cool down.
10. Place the raspberry jam in a pastry bag fitted with a small round tip and fill the middle of the donut.
11. Sprinkle with powdered sugar.

Yield 12 Donuts