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Text 4002, 101 rader
Skriven 2010-11-21 06:55:00 av Dave Drum (47634.cooking)
   Kommentar till text 3970 av Sean Dennis (1:18/200)
Ärende: Bad Taste
=================
-=> Sean Dennis wrote to JIM WELLER <=-

 JW> I like doughnuts and generally have two when I really should have
 JW> one. But if I go and there is a pasty pale blimp in a sagging track
 JW> suit in front of me who orders a box of a half dozen and then
 JW> proceeds to sit down and devour all six of them on the spot, I order
 JW> black coffee and get out. I've lost my appetite for doughnuts for a
 JW> month.

 SD> Ironically, Dunkin' Donuts is starting to open stores around here and
 SD> if they're anything like the DD I used to patronize occasionally in
 SD> Douglasville, I will have to get there early to avoid that exact type
 SD> of person. :)

The real trick is to avoid becoming that type of person.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sufganiyot (Israeli Doughnuts)
 Categories: Breads, Snacks, Desserts, Fruits
      Yield: 12 servings

      1 tb (level) Dry yeast
      4 tb Sugar
    3/4 c  Lukewarm milk or warm water*
  2 1/2 c  All-purpose flour
        pn Salt
      1 ts Ground cinnamon
      2 lg Eggs; separated
      2 tb Butter or margarine (pareve)
           - softened
           Apricot or strawberry
           - preserves; for filling
           Sugar
           Oil; to deep-fry

  * Use butter and milk if Serving at a milk meal; use water
  and pareve margarine for Meat meal.

  Equipment: Measuring spoons
  Measuring cups
  Mixing bowls
  Spoon
  Sifter
  Clean dish towel
  Rolling pin
  Juice glass
  Deep fryer or heavy pot
  Slotted spoon
  Paper towels
  Tiny spoon 

  Child: Mix together the yeast; 2 tb of the sugar; and the
  milk. Let sit to make sure it bubbles.

  Child: Sift the flour and mix it with the remaining sugar,
  salt, cinnamon, egg yolks, and the yeast mixture.

  Adult w/Child: Knead the dough until it forms a ball. Add
  the butter or margarine. Knead some more; until the butter
  is well absorbed. Cover with a towel and let rise overnight
  in the refrigerator.

  Adult: Roll out the dough to a thickness of 1/8 inch.

  Child: Cut out the dough into 24 rounds with a juice glass;
  or any object about 2 inches in diameter. Take 1/2 ts of
  preserves and place in center of 12 rounds. Top with the
  other 12. Press down at edges; sealing with egg whites.
  Crimping with the thumb and second finger is best. Let
  rise for about 30 minutes.

  Adult: Heat 2 inches of oil to about 375øF/190øC. Drop the
  doughnuts into the hot oil; about 5 at a time. Turn to
  brown on both sides. Drain on paper towels.

  Child: Roll the doughnuts in sugar.

  Makes about 12. 

  Formatted by Elaine Radis

  Originally posted on the Jewish Recipe Mailing List.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "Am I going to die, doctor?"  "Trust me, it's the last thing you'll do."
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