Bakery Style Chanukah Jelly Doughnuts
2 tablespoons rapid rise yeast
1/4 cup warm water
1 cup warm milk
1/3 cup canola oil
1/3 cup sugar
1/2 teaspoon salt
2 egg yolks
4-5 cups all-purpose flour, or as required
1 1/2 cups jam or jelly for filling (strawberry or raspberry)
Oil for frying
Fine sugar, for tossing doughnuts in
In a large mixing bowl mix the yeast and water and let stand 2-3 minutes. Add the milk and the oil. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding a bit of flour as needed to form firmer dough. When dough is smooth and elastic, remove dough hook, if necessary, spray with non-stick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.
Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.
Makes 24-36 doughnuts.
There's nothing like the real thing. These are pareve, as they dough is oil based and you fill them with jelly or even pie fillings.