Sufganiyot (Jelly Doughnuts)

2 (1/4 ounce) envelopes dry yeast 1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or soymilk 3/4 cup sugar
1 teaspoon salt 2 eggs
6 tablespoons shortening or margarine 5 cups flour
oil, for deep frying 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar 
  
Sprinkle yeast over warm water and let stand five minutes or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side


Latkes

6 large baking potatoes 1 small onion
1 egg matzah meal or flour
salt and pepper 
  
Peel the potatoes if desired.
Grate the potatoes into a sieve. Press down on the potatoes in the sieve to squeeze out as much starchy water as possible.
Mix in two eggs. Blend well with a wooden spoon. Grate the onion into the mix. Add a half teaspoon of salt and pepper.
Add flour or matzah meal, one tablespoon at a time until the mix is of the consistency that is like a batter. The mix should not be too soupy or doughy.
Heat up a skillet on medium heat and add enough oil to coat the bottom. With a large spoon, scoop up a rounded lump of mix and place it into the skillet. Cook until browned on both sides. Place on paper towels to drain the oil. Salt and pepper to taste. Keep in a warm oven until ready to serve. Keep leftovers refrigerated.
Serve with applesauce and/or sour cream
 


Sweet Potato Latkes

2 sweet potatoes, peeled and shredded 2 eggs, lightly beaten
1 tablespoon brown sugar 2 tablespoons all-purpose flour
1 teaspoon ground cloves 2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying 
 
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release starchy liquid. Let the potatoes sit for a few minutes and then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon. Mix well.
Heat oil in large heavy skillet to 375 degrees F.
Using a large spoon, form mixture into small pancake size cakes, and fry in hot oil. Brown on both sides. Drain on paper towels, and serve hot.


The Joliet Jewish Congregation Cookbook is now available for purchase from the office.
Cost is $10.00 per book. To place an order call (815)-741-4600.