While latkes are the number 1 Hanukkah food in Canada, these sugar-coated jam-filled doughnuts are getting more recognition every year.
- Portion size 24 servings
- Credits : Holiday Celebrations: 2007
In large bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle yeast over top; let stand for 10 minutes or until frothy. Beat in egg yolks, butter, vanilla and remaining sugar. With wooden spoon, beat in flour and salt, adding more flour if necessary to make soft sticky dough.
Transfer to lightly floured surface; knead for 5 to 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. On lightly floured surface, roll out to 1/2-inch (1 cm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles. Gently press scraps together and reroll; cut out more circles. Transfer to lightly floured pan. Cover loosely and let rise in warm, draft-free place until doubled in bulk and rounded, about 1 hour.
In deep fryer, wok or deep saucepan, heat about 2 inches (5 cm) of oil until thermometer registers 350°F (180°C). Deep-fry doughnuts, 3 at a time, turning once, until golden brown, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain.Filling: Cut small slit in side of each doughnut. Using pastry bag fitted with small plain tip, pipe 1 tsp (5 mL) jam into centre of each.
Coating: Place sugar on plate; roll warm doughnuts in sugar to coat. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts <b>Per doughnut:</b> about
- Sodium 36 mg
- Protein 2 g
- Calories 149.0
- Total fat 7 g
- Cholesterol 21 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 5.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 2.0