Josephine Demichael's Kneecaps
I suppose you'd be more comfortable calling them "doughnuts". But the source that I got these from called them "kneecaps". They are so darned delicious that I really don't care just WHAT you decide to call them!!
JOSEPHINE DEMICHAEL'S KNEECAPS
Dollars to doughnuts, you'll like Josephine's famous "kneecaps".
"Four hundred and sixty-five people at a wedding can't be wrong. Everybody is talking about 'kneecaps,'" writes Josephine Demichael, 85, of River Grove. Here is her recipe for the doughnut-like pastries.
1/4 cup sugar
3 Tbsp. butter
1/4 tsp. salt
3/4 cup milk,
1 cake compressed yeast or 1 (1-1/4-oz.) packet active dry yeast
1/4 cup warm water
1 egg, lightly beaten
3 cups flour
oil for deep-frying
apricot jam
powdered sugar
Place the sugar, butter and salt in a large bowl. In a small saucepan, bring the milk to a
boil; then stir it into the sugar mixture. Soften the yeast in the water in a small bowl; let it
stand few minutes, add the egg. Stir into the sugar mixture. Mix in the flour a little at a time.
Cover the dough and let it rest about an hour in a warm place until doubled. Punch down and knead the dough. Roll out to 1/3-inch thick; cut in rounds.
Cover and let rise again. Heat the oil to 375º F. in a deep fryer or large pot. Make a deep indentation in each round and fry till golden. Let cool on racks and fill the dents with jam. Dust with powdered sugar.
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