Marcia Hassel's recipes

  Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder. 1 1/2 cups warm water 2 tablespoons instant yeast 3/4 cup sugar 1/2 cup canola oil 3 eggs 4 teaspoons pure vanilla extract 2 3/4 teaspoons salt 6-8 cups all-purpose flour (or half bread flour and all purpose) Canola oil for frying Finishing Touches Jam or jelly Sugar, coarse or regular Nutmeg, vanilla sugar In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until the dough i

This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling. Dough 2 cups unsalted butter, melted 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 cups sour cream 4 1/2 cups, or more (on the pastry board) all-purpose flour Fillings, as per your preference: Jam (raspberry, strawberry, apricot) Ground nuts such as walnuts Cinnamon Sugar Chocolate chips Egg wash For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled. Divide in four portions, press each into a flattened disc and wrap in