1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
½ cup oil
½ cup sugar
½ cup non-dairy creamer
1 tsp. vanilla extract
1 tsp. grated lemon peel
6 to 7 cups of flour
Oil for frying
In a small bowl, combine yeast, water, and sugar (first three ingredients). Set aside for 5 minutes. In a large mixer bowl: place eggs, oil, sugar, non-dairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours. Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter. Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four donuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon, drain and cool on paper towels. Dust with confectioners’ sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
2 egg yolks
1-1/2 cups sugar
1/2 cup light olive oil
Grated zest of 1 orange
1 teaspoon vanilla extract
4 cups all-purpose flour (about)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped toasted hazelnuts
In a large mixing bowl, beat eggs and yolks for 1 minute. Gradually beat in sugar. Gradually add olive oil, mixing well. Beat in orange zest and vanilla. Stir together flour, baking powder, and soda. Gradually beat in flour mixture until blended and dough can be handled. Transfer dough to a floured board; divide in half. Using palms of hands, shape into 12-inch logs 2 inches in diameter and 1 inch thick. Place logs diagonally on 10 x 15-inch jelly roll pans lined with foil and dusted with flour. Bake at 350°F for about 35 minutes. Remove to board. Cut into 1/2- to 3/4-inch slices. Place cut side down on pans. Reduce heat to 325°F, return to oven, and bake 15 minutes longer, or until golden. Place on racks to cool. Store in airtight containers separated with foil. Makes about 3-1/2 dozen.
No-Fry Potato & Spinach Latkes
4 teaspoons canola or olive oil, divided
3 medium Idaho potatoes
10-ounce package frozen chopped spinach, thawed, squeezed dry
1 medium onion
1 or 2 carrots
1/2 teaspoon baking powder
2 tablespoons minced fresh dill (or 2 teaspoons dried dill)
2 eggs plus 2 egg whites (or 3 eggs)
1/4 cup flour (white or whole wheat)
3/4 teaspoon salt
Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil; spray with non-stick spray. Brush each pan with 1 teaspoon of oil. (Or use 2 non-stick baking sheets and brush each one lightly with oil.)
Peel potatoes, or use unpeeled after scrubbing well. Using the grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert a steel knife and process spinach, onion, carrots, and dill, until fine. Add grated potatoes, eggs, egg whites, and remaining 2 teaspoons oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy.
Turn latkes over. Transfer pan on the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Serve immediately. Yield: about 24 medium latkes or 6 dozen miniatures. These can be frozen.