Don't wait until the holidays to make these tasty doughnuts filled with raspberry jam. The baking powder makes them easier and faster to make than traditional yeast doughnuts. Good for breakfast or dessert and may be frozen up to 3 months.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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.
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.
