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Submitted by Michael Nesser
1 and 1/2 cups flour, plus more for dough
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted
2 cups milk
1 teaspoon vanilla
2 tablespoons corn starch
1/4 cup heavy cream
1 egg white
1 tablespoon butter, melted
1 carton strawberries
2 tablespoons strawberry (or any flavor you like) preserves per layer
Preheat oven to 350 degrees Fahrenheit.
Bring heavy cream and sugar to a boil.
Add milk and whisk in until fully incorporated.
Add vanilla, butter, and egg white.
Once mixture is fully incorporated, transfer to a bowl and let chill for one to two hours.
Mix flour, sugar and salt in a small bowl.
In a large bowl, mix eggs, butter, milk and vanilla until incorporated.
Transfer the flour mixture to the wet ingredients and mix thoroughly. If the dough is too liquid, add extra flour until dough is in one piece.
Scoop batter with a tablespoon measure onto baking tray lined with parchment paper. Place in oven and bake for about six minutes, or until batter resembles a cookie.
Heat oil in fryer or pot. Place donut cookies in oil for 15-30 seconds, or until golden brown.
After donut cookies have cooled, roll them out until they are flat enough to be easily cut into.
Cut strawberries so that they are wafer-thin. Spread strawberry preserves on the back of half of the donut cookies, one tablespoon on each one.
When pudding has fully chilled, take glass and layer items in the following order: pudding, donut cookie without preserves, donut cookie with preserves (preserves face-up), strawberries, donut cookie with preserves (preserves face-down), donut cookie without preserves.
Cut one donut cookie into a Star of David, either freehand or with a cookie cutter.
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