Gingerbread Cookies

Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.

• 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
• 1 cup very firmly packed light brown sugar
• 1/4 cup molasses
• 1 large egg

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

Position a rack in the center of the oven; heat the oven to 350°F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2  inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12  min. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

The cookies can be stored in an airtight container for three to four days.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 2 Tbs. unsalted butter
• 1 Tbs. brown sugar
• 3 Bosc pears, peeled, halved, and cored
• 3 Granny Smith apples, peeled, halved, and cored
• Kosher salt
• 1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
• 1 cup late-harvest wine, such as Riesling or Gewürztraminer
• 1 tsp. grated orange zest
• 2 slices fresh ginger
• 2 whole cloves
• 1 cinnamon stick
• 1⁄8 tsp. anise seed, crushed
• 9 sweet Italian pork sausages, pricked with a fork

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1-1/2 tsp. all-purpose flour
• 1 cup amber lager, such as Dos Equis Ambar
• 1/2 cup lower-salt chicken broth
• 1-1/2 Tbs. pure maple syrup
• 1/2 tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Hazelnut Almond Crescents

You can turn these into double almond crescents by replacing the hazelnuts with the same quantity of whole almonds, toasted and chopped. These cookies taste even better after a day of storage.

• One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
• 4-3/4 oz. (1 cup) hazelnuts, toasted, skinned, and chopped medium coarsely (for instructions, see There's more than one way to skin a hazelnut)
• 1 to 2 Tbs. confectioners’ sugar; more as needed

Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.

Arrange the crescents 1 inch apart on an ungreased or foillined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners’ sugar over them. Transfer to a rack and let cool completely. Sift more confectioners’ sugar over the cookies before serving if necessary.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 1 cup very thinly sliced red cabbage
• 1/4 cup mayonnaise
• 3 Tbs. pickle brine (from a jar of pickles, preferably dill)
• 4 tsp. cider vinegar
• 2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 2-1/2 cups very thinly sliced green cabbage
• 1/2 cup grated carrots
• 1/4 cup finely chopped white onion

For the bratwursts

• 2 12-oz. bottles lager beer, such as Budweiser
• 4 uncooked bratwursts
• 1 cup chopped white onion
• 4 Tbs. unsalted butter, melted
• 2 Tbs. spicy brown mustard, such as Gulden’s
• Vegetable oil for brushing
• 4 hoagie rolls, split but not all the way through

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Creamy Horseradish-Mustard Sauce

This sauce goes well with Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust.

• 1 cup crème fraîche
• 3 Tbs. drained jarred horseradish
• 3 Tbs. Dijon mustard
• 1/2 tsp. kosher salt
• Pinch cayenne

In a small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to four days; stir before using.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 2 Tbs. unsalted butter
• 1 Tbs. brown sugar
• 3 Bosc pears, peeled, halved, and cored
• 3 Granny Smith apples, peeled, halved, and cored
• Kosher salt
• 1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
• 1 cup late-harvest wine, such as Riesling or Gewürztraminer
• 1 tsp. grated orange zest
• 2 slices fresh ginger
• 2 whole cloves
• 1 cinnamon stick
• 1⁄8 tsp. anise seed, crushed
• 9 sweet Italian pork sausages, pricked with a fork

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

German Pear Pancake

This light and airy German-style pancake is traditionally made with apples, but Bosc pears are a delicious variation. Puffy right out of the oven, the pancake will deflate a bit by the time you slice it.

• 1 large firm-ripe Bosc pear, peeled, cored, and cut into 1/8-inch-thick slices
• 1 large lemon, finely grated to yield 1/2 Tbs. zest, squeezed to yield 2 Tbs. juice
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 3 oz. (2/3 cup) all-purpose flour
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 3 slices
• 3 to 4 Tbs. confectioners’ sugar, for garnish
• Crème fraîche (optional)

Tip:

Thick, heavy cast-iron skillets distribute heat evenly to produce a
well-browned, nicely textured crust on baked goods. In a comparative
tasting of this pancake recipe in the Fine Cooking test kitchen, the one baked in cast iron had a crust clearly superior to the one baked in stainless steel.

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, toss the pear slices with the lemon juice and set aside.

In a large bowl, beat the eggs with an electric hand mixer on high speed until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and lemon zest and mix on low speed until combined. Sift in the flour and mix on low speed until combined (don’t worry if there are lumps).

Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears  and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.

Sprinkle the pancake with the confectioners’ sugar. Serve immediately with a dollop of crème fraîche, if using.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 17.62 oz. (4 cups) unbleached all-purpose flour
• 1⁄3 cup sugar, plus more for coating the doughnuts
• 1 Tbs. plus 1-1⁄2 tsp. instant yeast
• 3⁄4 tsp. fine sea salt or kosher salt
• 1 cup room temperature milk (70°F to 78°F)
• 2.5 oz. (5 Tbs.) unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 1 tsp. grated lemon zest
• 2 tsp. pure vanilla extract
• Vegetable oil, for frying
• 6 Tbs. raspberry jam

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.