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Baking

Family Memories
December 1, 2010 • Posted by Jennifer Perillo

Finding ways to combat all the commercialism during the holidays can be challenging. Connecting in the kitchen is a good way to help children understand these special moments are really about family and traditions—the best gifts . You’ll be creating memories to last a lifetime, and beyond as they hopefully pass these traditions onto their children.

Cookies are always a fun baking project, but during Hanukkah I find myself making doughnuts to bring to celebrations with our friends. Sufganiyot, jelly-filled doughnut, are a traditional sweet served during this Jewish holiday, also known as the festival of lights. Not only are they pretty easy to make—just make sure to allow proper rising time, it’s a very kid-friendly recipe too. They can help work the dough, cut it out and fill them too—leave the hot oil and frying to mom and dad.

Mini Jelly Doughnuts
Inspired by Lara Ferroni’s recipe for raised doughnuts
Makes 8 to 10

1 teaspoon of active dry yeast
1/3 cup milk, heated to 110ºF
1 large egg yolk (save white for later use)
1/2 teaspoon vanilla extract
1 cup (135 grams) bread flour
2 teaspoons superfine sugar
1/8 teaspoon salt
1 1/2 tablespoons (17 grams) butter, softened
Vegetable oil for frying
Granulated or Confectioner’s sugar, to coat (optional)
1/2 cup seedless raspberry jam

  1. In a medium-sized deep bowl, combine the yeast and milk. Stir in half the flour. Using your Cuisinart hand mixer, beat in the egg yolk and vanilla until just mixed, 15 to 30 seconds. Add the remaining flour, sugar and salt, and beat until just mixed, about 30 seconds. Add the butter and beat incorporated and dough is smooth, about 15 seconds.
  2. Cover bowl and let sit in a warm draft-free place until doubled in volume, about 30 minutes. Gently press dough down, cover and place in refrigerator for 1 hour.
  3. Line a baking sheet with a non-terry cloth towel. On a lightly floured surface, roll the dough out until 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut circles—you should have between 8 and 10, including re-rolling the scraps once. Place the doughnuts on the tray and cover gently with another non-terry cloth towel. Place in a warm, draft-free place until doubled in volume, about 20 minutes.
  4. Meanwhile, fill a 4-quart pot with 2-inches of vegetable oil. Heat to 360ºF, using a deep-fat fryer thermometer to test the temperature. Add 2 to 3 doughnuts at a time, and fry for 1 to 2 minutes per side. Place on a paper-towel lined dish to drain. Repeat with remaining doughnuts.
  5. While doughnuts are still slightly warm, roll them in some granulated sugar, if desired (if using Confectioner’s sugar, wait until they are filled to sprinkle it over them). Fill a pastry fitted with a wide round tip with the jam. Insert the tip into one side of the doughnut and fill. Repeat with remaining doughnuts. Best served same day they are made.

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