Hanukah Show
Jelly Donuts
Bridgford Frozen Bread Dough, thawed
Vegetable oil – aprox. 6 cups
Jelly or Jam – Your choice
Confectioners’ sugar (powdered sugar)
Thaw enough dough for the number of donuts you want to make. Once
the dough is thawed roll out, using a little flour to help with the
stickiness. Cut circles of dough using a biscuit cutter (or a
glass). Place on a lightly floured baking sheet with at least 2
inches apart and cover loosely with plastic wrap. Place in a warm
place and allow to rise, about 90 minutes. While the donuts are
rising fix your jelly bottles. Fill plastic bottles the kind you use
for catsup with the jelly. If you use jam you might have to process
it to get it smooth to go thru the bottle tip.
Heat the oil in a large Dutch oven to 350 degrees (using an
oil and candy thermometer). The oil should be at least 2-3 inches
deep. If you don’t have a Dutch oven use a heavy sauce pan (use less
oil if pan is smaller). Gently lay donuts into oil allowing enough
room for them to move around. Fry until golden brown on one side
then roll over to the other side. Remove with slotted spoon onto a
brown paper bag to drain. When cool enough to handle insert the tip
of the plastic bottle and squeeze some of the jam into the donut.
Sprinkle with some of the powdered sugar and serve.
Potato Latke
4 large potatoes or 2 cups raw grated potatoes
2 eggs
1/8 teaspoon baking powder
1 1/2 teaspoon salt
1 tablespoon flour, bread crumbs or matzo meal
dash of pepper
Piece of onion (optional)
Peel potatoes, grate, drain. If you are adding onion grate it into
the potatoes. If you have a food processor use the small grater
blade for the potatoes. Beat eggs well and mix with the rest of the
ingredients. Using a slotted spoon put about 1/4 cup of potato
mixture into about ¼ inch of hot vegetable oil. Using the spoon
spread out the potato to make a pancake so the potatoes fry evenly.
Brown on both sides.
