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Parve
Easy
16 Servings
Allergens 
1 Hour, 40 Minutes
Diets
Yields 16 donuts
1 cup Gefen Almond Milk
1 tablespoon Gefen Yeast
3 and 1/2 cups all-purpose flour, such as Glicks
1 teaspoon kosher salt
1 tablespoon sugar
3 tablespoons margarine
2 eggs
1 teaspoon lemon juice
oil, for frying
seedless jam, poured into a squirt bottle for filling
powdered sugar, for dusting
Mix the yeast and almond milk in a bowl until it has nicely bubbled.
Place the dry ingredients in a mixer and mix. Then add the margarine, eggs, lemon juice and the almond milk and yeast mixture to the dry ingredients and knead for five to six minutes, until the dough is nice and supple.
Dust the countertop with flour. Roll the dough out onto the counter into a 1/2-inch-thick square; cover the dough with a towel and let it rise for 25 minutes. Use two-inch round cookie cutters to cut out the doughnuts, then place them on a greased tray, cover with plastic wrap, and let them rise for 45 minutes.
Fry the doughnuts in a pan of oil, heated to about 375 degrees Fahrenheit, for about three minutes on each side or until golden brown.
Remove the doughnuts from the frying pan, and while they are still warm, squirt jam into the center of each one. Dust the doughnuts with powdered sugar.
Recipe excerpted from A Kabbalah of Food (Monkfish Book Publishing Co.). Photo by Shneur Menaker. Food Styling by Andrea Lubrano-Goldstein
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