Denise says:

This year I have written this traditional recipe with a slight twist and have added a teaspoon of cinnamon. These should be made and eaten fresh. Preparation Time: 15 minutes plus 2 hours 20 minutes for rising Cooking Time: 10 minutes Makes: 25

Ingredients:

1 sachet / 1 tablespoon sachet dried yeast 550g / 4 cups strong white flour 1 teaspoon ground cinnamon 350ml/ 1 /1/2 cups warm water 125g/ 1/2 cup sugar 1 teaspoon salt Dusting: 125g/ 1/2 cup granulated sugar with 1 teaspoon cinnamon 4 tablespoons strawberry jam - optional 1 litre/ 4 cups Vegetable oil – for frying

Method

  1. Dissolve the yeast in the warm water and leave for 5 minutes.
  2. Using a mixer, add the salt, sugar, cinnamon and gradually add the flour until you have a non-sticky dough. Put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size – approximately 2 hours.
  3. Turn dough out onto a floured work surface. Cut dough into 25 pieces. Shape with floured hands and place on a lightly floured plate.
  4. Leave to rise for 20 minutes.
  5. Heat the oil in a deep –fat fryer to 190C/375F or a large deep saucepan. Carefully drop several donuts at a time into the hot oil. Cook for 3 minutes per side. Turn and brown on the other side.
  6. Remove with a slotted spoon, place on a paper towel.
  7. Cool slightly.
  8. If filling the donuts with jam, insert the point of a knife into one side of the donut. Put the jam in a piping bag and fill the donut.
  9. To finish roll in sugar.
To serve the stylish way: Stack them up high on a plate and dust with some cinnamon sugar.
Tagged in: Ashkenazi, Chanukah, Desserts, Parev, Tea