Shenkli Swiss Doughnuts Recipes

JELLY DOUGHNUTS

Steps:

• In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
• Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
• Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
• Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
• Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

SWEDISH DOUGHNUTS

Steps:

• In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.

SHENKLI (SWISS DOUGHNUTS)

Steps:

• In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
• In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
• Add this to the butter/sugar mixture and mix well.
• Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
• Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
• Chill 4 hours or overnight in refrigerator.
• Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
• Drain on paper towels. Serve.
• These can be frozen once cooled.

SHENKLI (A SWISS DONUT)

Steps:

• Cream butter and sugar. Add eggs, grated lemon rind, and flavoring. Mix 4 cups flour, salt, soda, and cream of tartar. Sift. Add remaining flour, 1 cup at a time and mix well. Dough will be very stiff. Roll out by hand in long 1-inch thick rolls. Cut 1-inch long and shape into the size of a fat finger. Cool 3-4 hours or overnight in refrigerator. Fry in oil until brown. Drain on paper towels. Can be frozen.

GIGI'S OVEN BAKED DOUGHNUTS

Steps:

• Soften yeast in lukewarm water.
• Scald milk and pour over shortening, sugar and salt.
• Cool to lukewarm.
• Add yeast, beaten eggs, flour and spices.
• Let double in size.
• Roll out to 1/2 inch thickness.
• Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
• Bake at 400 degrees for 20 minutes.
• Spread with butter and sprinkle with sugar while warm.

SCROPINO (COCKTAIL)

Steps:

• In a blender, combine gelato, vodka and lemoncello. Blend until smooth.
• Divide between 2 glasses (picture has thin, tall glasses like champagne flutes), then add sparkling wine to fill glasses. Garnish with lemon slices if desired.

MOZZARELLA AND TOMATO DOUGHNUTS

Steps:

• Mix together the flour, salt, pepper and Parmesan in a bowl.
• Add the yeast to the water and it to fizz and become frothy.
• Pour into the flour mix, add the oil and the egg and mix to a soft dough.
• Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky.
• Cut each tomato into six, cut the mozzarella into 24 chunks.
• Divide the dough into 24 pieces, shape each piece into a ball and flatten.
• Place a piece of mozzarella and tomato onto each flattened ball, draw the dough over the filling, pinch to enclose, then place on a greased baking tray.
• Cover with a greased plastic sheet, eg. a clean pedal bin liner.
• Allow to prove at room temperature for 1 hour until dough is springy when pressed.
• Heat the oil to 180C in a large saucepan (Test by dropping a cube of bread into the oil, if it rises to the top immediately the oil is hot enough). Fry the doughnuts a few at a time for about 5 minutes until a deep golden.
• Drain and serve hot or cold.
• NB: These will freeze for 1 month.
• To serve defrost and warm in oven 1 minute.

KIWIFRUIT TART

Steps:

• Peel kiwifruit and cut into ¼ inch slices. Beat all the remaining ingredients together.
• Arrange kiwifruit, overlapping slices in circles in the pie shell, starting at the edge and working into the middle.
• Pour egg mixture over and brush over any fruit that is not coated.
• Bake at 425 for 25-30 minutes or until filling is firm. Serve warm or cool with sifted powdered sugar.