Chef Shiri: Kids – See if you have what it takes to become a Junior Chef!

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Adult Supervision Required

Utensils Needed:

  • Measuring cups and spoons

  • Mixing bowls

  • Sifter

  • Dish towel

  • Rolling pin

  • Round juice glass or 2-inch cookie cutter

  • Spoon

  • Tongs
  • Deep Fryer
  • Paper Towels

Ingredients:

  • 4 tablespoons sugar

  • 1 (¼-ounce) package dry yeast

  • ¾ cup lukewarm milk

  • 2½ cups flour

  • Pinch salt

  • 1 teaspoon ground cinnamon

  • 2 egg yolks

  • Strawberry jam, for filling

  • Powdered Sugar

  • Oil, for frying

  • ¼ stick (2 tablespoons) butter

DIRECTIONS:

  1. Mix 2 tablespoons of sugar, dry yeast, and the lukewarm milk together in mixing bowl. Let sit to make sure it bubbles.
  2. Sift the flour and mix it with 2 tablespoons of sugar, salt, cinnamon, 2 egg yolks, and the yeast mixture (from Step 1).
  3. Knead the dough until it forms a ball. Add butter. Knead some more, until the butter is fully absorbed.
  4. Cover with a towel. Let rise overnight in refrigerator.
  5. Use rolling pin to roll out the dough to a thickness of ⅛ inch.
  6. Cut the dough into 24 rounds with a juice glass (or a 2-inch cookie cutter).
  7. Place ½ teaspoon of strawberry jam onto the center of a round. Cover it with a second round. Repeat with remaining rounds. You will have 12 filled doughnuts. Press the edges together and allow to rise again in a warm place for about 30 minutes.
  8. **Ask an adult to help you with this part of the recipe. ** In the deep fryer, heat 2 inches of oil to about 375 degrees Fahrenheit. Carefully slip the doughnuts into the hot oil, about 4 at a time. Fry for a few minutes until brown on one side. Turn to brown on the other side. Use tongs to remove doughnuts from oil. Place on paper towels to absorb any extra oil.
  9. Dust with powdered sugar when cool.

Makes 12 Doughnuts!

Buzz the Brachos Bee

When dough is cooked in liquid, the custom is to say the berachah of mezonot  rather than hamotzi. That is why we recite mezonot on doughnuts that are deep fried in oil.

Chef Shiri Says… 

Yeast has to be fresh to bake good doughnuts. You can test the yeast by mixing it with water, and a little sugar. Then wait 5 minutes to see if the yeast begins making bubbles. If few or no bubbles show, it is old yeast and should not be used.