MMMMM----- Meal-Master Recipe

      Title: Jelly Doughnuts
 Categories: Doughnuts
      Yield: 18

      1 oz fresh yeast
    1/2 c  lukewarm nondairy creamer
    1/2 c  flour
        pn of salt
    1/2 c  margarine
      3    egg yolks
  1 1/2 tb sugar
    1/2 c  lukewarm nondairy creamer
  2 3/4 c  flour
           FILLING
           Jam or Italian Pastry Cream
      1 lb solid shortening
    1/2 c  confectioners' sugar
           USE: Double boiler
      4    pot

  Making these feather-light doughnuts is quite a job. But the 
  compliments you receive make them well worth the effort. Eat them 
  while piping hot. 
  
  YIELDS: 18 to 24 doughnuts 
  
  In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy 
  creamer. Pour 1/2 cup flour in a large bowl. Make a well in the 
  flour and pour in dissolved yeast and a pinch of salt; mix well. 
  Cover bowl with a towel and let stand in a warm place until 
  sponge is double in bulk, about 1 hour. While dough is rising, 
  melt margarine in top of double boiler over boiling water. Remove 
  from flame and pour margarine into a large bowl and allow to cool 
  15 to 20 minutes. When cool, add egg yolks one at a time and mix. 
  Add sponge to egg yolk mixture and beat well for 10 to 15 
  minutes. Add sugar and 1/2 cup of lukewarm nondairy creamer, 
  stirring continuously. When completely mixed, add 2 1/2 cups of 
  flour a little at a time, continuing to stir mixture. Once all 
  the flour has been added, continue kneading until dough detaches 
  from sides of the bowl. Cover bowl with a towel and let rise in a 
  warm place until double in bulk, about 1 1/2 hours. Sprinkle 
  remaining 1/4 cup of flour over board and place dough on it. 
  Gently roll out with a rolling pin to 1/4-inch thickness. With 
  2-inch cookie cutter cut out twenty-eight circles. On fourteen 
  circles, place 1 teaspoon of jam or pastry cream. Moisten edges 
  with finger dipped in a glass of water. Cover pastry with 
  remaining fourteen circles. Press edges together tightly. Cover 
  doughnuts and let rise 1 hour. In a 4-quart pot, melt 1 pound 
  solid shortening. Deep-fry each doughnut 1/2 minute on each side. 
  Remove with slotted spoon and drain on paper towels. Once cool 
  sprinkle with confectioners' sugar. Excerpted from: Spice and 
  Spirit, The Complete Kosher Cookbook

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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