,

...

, . .....

_
..
s •7.-
Sh y .

-

the remaining sugar, the milk, vanilla,
eggs, oil, salt, and most of the flour to
make a soft dough.
Knead for 5 to 8 minutes, by
hand or with a dough hook, adding
more flour as needed to form a
Firmer dough that is smooth and
elastic. Place
the dough in
a greased
bowl, place
the bowl in a
plastic bag,
and seal. (If
not using
right away,
you can
refrigerate
the dough at
this point.)
Let the
dough rise
for about 1
hour. Gently
deflate it. (If
the dough is
coming out
of the fridge,
allow it to
Marcy Goldman,
warm up for
author ofA Treasury of
about 40
Jewish Holiday
minutes
provides won-
Baking,
before pro-
derful
tips
and recipes to
ceeding.)
use year-round.
Pinch off
pieces of
dough and form them into small balls,
a little larger than a golf ball.
Alternatively, roll the dough out to
about 3/4 inch thick. Using a 2 1/2-
or 3-inch biscuit cutter, cut out
rounds.
Cover the doughnuts with a clean
tea towel and let them sit for 20-30
minutes. Heat about 4 inches of oil in
a deep fryer or a heavy Dutch oven to
about 350°F. (see note).
Add the doughnuts, 3 or 4 at a
time, to the hot oil and fry until the
undersides are deep brown. Turn
over once and finish frying the
other side. The total frying time will
be no more and 1 1/2 to 3 minutes.
Lift the doughnuts out with a slot-
ted spoon and drain them well on
paper towels. To fill, make a small
opening and spoon in jam or jelly
or shake the doughnuts lightly in a
paper bag with regular or confec-
tioners' sugar.

Note: To test oil temperatures, it is
a good idea to try frying one dough-
nut to start with. Once the doughnut
seems done, take it out and cut open
to see if the inside is cooked. Then
proceed with the rest.
Try to fry at a temperature at which
the oil bubbles but is not
so hot that you brown
the doughnut before the
center is cooked.

-

/ — 1

Chocolate makes this
recipe unique; a cream
cheese dough makes it
easy. For chocolate
addicts, use chocolate
hazelnut filling; for a
"Black Forest" rugelach,
use raspberry or cherry
preserves as filling.

Dough
1/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter or
margarine
1/2 cup cream cheese, softened
1 cup all-purpose flour
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla extract
Filling
1 cup chocolate hazelnut paste (see
note)
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/2 cup finely chopped pecans
(optional)
Topping
1 egg white, beaten
Confectioners' sugar, for dusting
(optional)
Dough: In a large bowl, cream the
sugar with the butter or margarine and
the cream cheese. Blend in the remain-
ing dough ingredients. Stir to make a
soft dough, adding a little more flour
as necessary if the dough is too stic
Turn the dough out onto a lightly
floured board and put it into a flat-
tened disc. Wrap it in plastic and chill
for 30 to 60 minutes or overnight.

COOKING

on page 44

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MAKES 2 DOZEN
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