Ukrainian Christmas Doughnuts
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned prune cake and pastry filling||12 Ounce (1 Can)|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
|Vanilla glaze||2 Tablespoon|
In large mixer bowl combine 2 cups of the flour and the yeast.
In saucepan heat the milk, shortening, sugar, and salt just till warm (115°F to 120°F), stirring till shortening almost melts.
Add to dry ingredients in mixer bowl.
Add eggs and egg yolks.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in the remaining flour to make a moderately stiff dough.
Continue kneading till smooth and satiny (4 to 5 minutes).
Place in a greased bowl, turning once to grease surface.
Cover and let rise till double (for about 1 1/4 hours).
Let rest 10 minutes.
Roll dough 1/8 inch thick.
Using floured 2 1/2-inch round cookie cutter, cut out 48 circles.
Place 1 teaspoon prune filling on half of the circles; top with remaining circles.
Moisten edges with water and press edges firmly to seal.
Let rise on a floured surface till double.
Fry in deep hot oil (375°F) for 1 to 1 1/2 minutes on each side or till golden.
Drain on paper toweling.
When cool, frost with Vanilla Glaze.