Community Magazine December 2019

94 COMMUNITY MAGAZINE WHAT’S IN A NAME? Sufganiyot get their name from a “spongy dough” that’s mentioned in the Talmud: sofgani . Kids – See if you have what it takes to become a Junior Chef! Adult Supervision Required KIDS COOKING with Chef Shiri UTENSILS NEEDED: Dish towel Mixing bowls Paper towels Spoon Round juice glass or 2-inch cookie cutter Sifter Rolling pin Tongs Measuring cups and spoons Deep fryer Ingredients: 4 tablespoons sugar 1 (¼-ounce) package dry yeast ¾ cup lukewarmmilk 2½ cups flour Pinch of salt 1 teaspoon ground cinnamon 2 egg yolks Strawberry jam, for filling Powdered sugar Oil, for frying ¼ stick (2 tablespoons) butter Let’s Get Started! 1 Mix 2 tablespoons of sugar, dry yeast, and the lukewarmmilk 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 fewminutes 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!