Hi -

The following recipes come from the Kosher cookbook __Spice and Spirit__.
I haven't tried them, since I'm not a doughnut fan, but so far everything
in htis book has worked reasonably well.

Doughnuts

2 oz. fres yeast
1/4 cup warm water
2 tsps sugar
1 egg
1/2 cup water
1/2 cup orange juice
pinch salt
3 tbsp margerine
1 tbsp oil
 4 1/4 cup flour
1/3 cup sugar

bubble togetehr the yeas, water and sugar.  add remaining ingredients
and knead until smooth (15-20 minutes).  cover and let rise until doubled
in bulk (about 1 hour)

roll out dough 1/2 inchy thick on a floured surface.  cut into circles with a doughnut cutter and let rise and until doubled in bulk.

heat 3-4 incyhes of oil ina 4-qt pot untilhot.  deep fry dougn uts with cover on pot.

when golden brown remove cover, turn dougnuts and brown on second side.  remove with slotted spoon.  rain and cool on paper towels.  sprinkle
wih confectioners sugar.

Sufganiot (Chanukah doughnuts)

1 3/4 oz freah yeast
1 1/2 cup water
1 tbsp sugar
3 eggs
1/2 cup oil
1/2 cup sugar
1/2 cup non dairy creamer (ie, Rich's)
1 tsp vanilla extract
1 tsp grated lemon peel
6-7 cups flour

Bubble together the yeast, sugar and water.

In large mixer bowls add everything else EXCEPT the flour.  Then add the
yeast mixture.  Add flour until soft dough is formed.  (Dough need
not be dry.)  Knead for a few minutes.  Cover and allow to rise until
doubled in bulk (60-90 minutes).

The rest of the directions are as before.  NOTE:  TO test if dough
is ready for rolling place a small piece in a  glass of water.  If
the dough flows to the top it's ready.

Let me know how these are if you try them.

--Beth Kevles
  [log in to unmask]
  http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic