*  Exported from  MasterCook II  *
 
                       SUFGANIYOT (ISRAELI DOUGHNUTS)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Breads
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Scant tablespoon (1 package)
                         Dry yeast
    4      tablespoons   Sugar
      3/4  cup           Lukewarm milk or warm
                         Water*
    2 1/2  cups          All-purpose flour
    1      pinch         salt
    1      teaspoon      ground cinnamon
    2                    eggs -- separated
    2      tablespoons   butter or margarine (pareve) -- softened
                         apricot or strawberry preserves -- for filling
                         sugar
                         oil -- for deep-frying
 
 *Use butter and milk if Serving at a milk meal; and 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 tablespoons 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 with 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 teaspoon 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 375. 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. Here are some holiday recipes for children. Obviously;
 it is not the right time for the specific holiday but I am sure the food
 will be received with glee just the same. These recipes are both enjoyed
 to eat by children and the kids have fun helping to c 
  Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
 Auntie_E@Prodigy.com. Originally posted  on the Jewish Recipe Mailing
 List. Converted from text using MMCONV20.1.
 
  
  ===============   Reply   19 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM JEWISH
 LIST R'S 
  To:     BGMB90B    ELAINE RADIS          Date:    06/01 From:  
 BGMB90B    ELAINE RADIS          Time:    10:05 PM 
 
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