1 package dry yeast (1 scant tablespoon)
3 tablespoons sugar
1/4 cup lukewarm water
3 1/2 cups unbleached all-purpose flour (approximately)
1 cup lukewarm skim milk
1 large egg
1 egg yolk
Pinch of salt
Grated zest of one lemon
3 tablespoons reduced fat butter, at room temperature
1/2 cup apricot jam (approximately)
Confectioner's or granulated sugar for rolling
Directions:
Dissolve the yeast and 1 tablespoon of the sugar in the water.
Put the flour in the bowl of a food processor equipped with a steel
blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest
and the remaining 2 tablespoons of sugar. Process until blended. Add
the butter and process until the dough becomes sticky yet elastic.
Remove the dough to a bowl, cover and let rise in a warm
place for at least an hour. If you want to prepare the dough in
advance, place it in the refrigerator overnight, then let it warm to
room temperature before rolling and cutting.
Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough
out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut
into rounds about 2-inches in diameter and roll these into balls. Place
the balls about 1 to 1 1/2-inches apart on the greased cookie sheets.
Cover and let rise 30 minutes more.
Preheat the oven to 375 degrees. Bake the doughnuts for 12 to 15
minutes or until they're golden. Remove from the oven and let cool.
Soften the jam in a food processor. Using an injector (available at
cooking stores), insert a teaspoon of jam into each doughnut. Roll the
soufganiyot in confectioner's or granulated sugar and serve
immediately.
This recipe makes 24 doughnuts.
Nutrition information per doughnut:
Calories: 114
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 17mg
Sodium: 37mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Protein: 2g
Sher/Ohio
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God made Man before Woman. Because an Artist always makes a roughdraft before creating a Masterpiece.