1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound margerine or butter
5 tablespoons sugar
2 eggs lightly beaten
3 cups all-purpose flour
In a heavy pot, heat oil to 350 to 375° F. Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave, then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/microwave
While yeast proofs, heat the orange juice together with the margerine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.
Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer.
Fry in preheated oil until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness.
Makes 18 - 24, depending on size.
Note: The photo shows these Chanukah doughnuts with the addition of raisnins, a variation popular among Dutch Jews.