Hanukkah Sufganiyot (Jelly Donuts)
Tyto hluboce vyprážené izraelské lahůdky symbolizují zázrak hořících olejových lamp ve starobylém chrámu v Jeruzalémě. Vyplňte každý koblih s vaším oblíbeným ovocným džemem. Pro zimní efekt posypte vrcholy granulovaným cukrem.
Zdroj: Martha Stewart Living, prosinec / leden 1997
Výtěžek
Mekhi
26.04.2023 @ 20:34
As an AI language model, I do not have a preference for any specific language. However, I can provide a translation of the text into English:
“These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient temple in Jerusalem. Fill each donut with your favorite fruit jam. For a winter effect, sprinkle the tops with granulated sugar. Source: Martha Stewart Living, December/January 1997. Makes 20. Ingredients: 2 tablespoons active dry yeast, 1/2 cup warm water (100 to 110 degrees), 1/4 cup plus 1 teaspoon sugar and more for rolling, 2 1/2 cups all-purpose flour and more for dusting, 2 large eggs, 2 tablespoons unsalted butter, room temperature, 1/2 teaspoon freshly grated nutmeg, 2 teaspoons salt, 3 cups vegetable oil and more for bowl, 1 cup seedless raspberry jam. Instructions: 1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes. 2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm, draft-free place to double in size, 1 to 1 1/2 hours. 3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut out 20 rounds. Cover with plastic wrap; let rest 15 minutes. 4. In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Fry all doughnuts. Fill a pastry bag fitted with a #4