(Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 6 ounces (175 grams or 1-1/4 cups) flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 ounces (125 grams or 1/4 cup) margarine
- 1 ounce (25 grams or 2 tablespoons) sugar
- 1 egg
- 2 Tablespoons milk
- A little raspberry jam
- Extra sugar for dusting
- Cinnamon
- Oil for frying
Preparation:
Sieve flour, salt, and baking powder. Cut and rub in margarine and add sugar, mixing to a light dough with beaten egg and milk. Turn mixture on to a floured board and roll out 1/4 inch (0.5 cm) thick. Cut into small rounds. Put a little raspberry jam on half these circles. Brush the other half with milk and put 2 together, pinching carefully round the edges to fasten securely.Fry in oil heated to 360 degrees F (170 degrees C) - preferably in an electric deep-fryer for 6 to 8 minutes. Toss in sugar or a mixture of sugar and ground cinnamon.
Yield: 12 doughnuts (best eaten same day or freeze for 3 months)
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Robson Books Ltd)
Reprinted with permission.
