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Prep Time: 60 minutes, plus overnight time to rise, Cook Time: 20 minutes, Makes: 12 donuts
1 Tbsp. dry yeast 4 Tbsp. sugar 3/4 c. warm water 2 1/2 c. organic, unbleached flour, sifted 1/4 tsp. sea salt 2 tsp. cinnamon 2 Henry's Large Eggs, separated 1 tsp. vanilla extract 2 Tbsp. pareve margarine, room temperature 1 c. Organic Apricot Fruit Spread (or your favorite flavor) Henry's Canola Oil for frying 1 c. sugar for rolling In a small bowl, mix together yeast, 2 tablespoons sugar, and warm water. Set aside. In a large bowl, mix flour with remaining sugar, salt, cinnamon, egg yolks, vanilla and yeast. Mix the dough in the bowl until it forms a ball. Sprinkle work surface with flour. Place dough on surface and knead margarine in until incorporated in the dough. Knead for about 3 to 4 minutes. Place dough in bowl, cover and refrigerate overnight. Dust work surface lightly with flour. Roll out dough until it is about an 1/8 inch thick. Cut dough into 24 discs (about two-inches across) using a cookie cutter, juice glass or clean can. Place about 1 teaspoon of fruit spread in the center of each disc. Beat egg whites until frothy. Brush egg white around the perimeter of the disc. Top with remaining discs, pressing edges firmly, crimping to seal. Place on a baking sheet, cover and let rise for about 30 minutes. Heat two inches of oil in a heavy-bottomed pan to 375°. Place doughnuts into the hot oil, about 4 at a time. Cook to golden brown on each side. Remove from oil with a slotted spoon and drain on paper towels. Lightly dust with sugar. |
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