Hanukkah Doughnuts.
1 2/3 C. flour
2 eggs, beaten
1 tsp. baking powder
1 C. sour cream
2 T. granulated sugar
1/2 tsp salt
1 C. confectioners' sugar
1 C. oil (for frying)
In large bowl, combine all ingredients except confectioners' sugar
and oil.
In frying pan, heat oil to medium heat. Carefully place dough
into oil, 1 tablespoon at a time.
Fry for 3 to 5 minutes or until golden brown all over.
Carefully remove doughnuts from oil and place on paper towels
to drain.
Gently roll warm doughnuts in confectioners' sugar and set aside.
Soofganiyot (Hanukkah doughnuts)
" Oil for frying
" 1/4 cup warm water
" 1 tablespoon sugar
" 2 packages dry yeast
" ½ cup orange juice
" 1/4 pound butter
" 5 tablespoons sugar
" dash salt
" 2 eggs lightly beaten
" 3 cups all-purpose flour
In a heavy pot, heat oil to 350-375 degrees. Combine sugar with
water and add yeast. To proof yeast, put in a warm , moist place
or put a pot of boiling water in an enclosed space such as the
oven or clean, empty dishwasher. While yeast proofs, heat orange
juice, butter, sugar and salt in a small pan. When lukewarm, pour
into bowl and add beaten eggs and proofed yeast. Stir to mix.
Add flour and make into a pliable dough. Knead on floured board
or in bowl. Grease bowl and allow dough to rise in a warm ,moist
place for about a half hour. Punch down. 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 deep fat 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. Yield: 18 - 24, depending on size. ENJOY!
HNUTS ("SUFGANIYOT")
INGREDIENTS:
2 oz yeast
1 cup warm water
1/2 cup sugar
1 tsp. vanilla
1/2 cup margarine, melted
3 eggs
5 cups flour
jelly for filling
powdered sugar
DIRECTIONS:
Mix all ingredients into a soft dough.
Let rise for 2 hours.
Punch down and roll out.
Cut into 3-inch rounds.
Fill half the rounds with jelly, and wet the edges.
Top with another circle and seal well.
Let rise at least 20 minutes.
Fry in very hot oil.
Lift out with a slotted spoon and drain.
Dust with powdered sugar.
Sufganiyot
(Israeli jelly doughnuts served at Chanukah time)
1 package dry yeast
1/4 cup warm water
1/3 cup sugar
1 1/2 teaspoons salt
1/3 cup vegetable shortening
2 eggs
3/4 cup milk, warmed
1 teaspoon vanilla
dash nutmeg or mace
5 cups flour (approximately)
1/2 cup oil
jam or jelly
confectioners sugar
Dissolve yeast in water and set aside for ten minutes. Meanwhile,
place sugar, salt and shortening in a large mixing bowl and mix
to a smooth paste. Add eggs, one at a time; blend well. Add milk
and vanilla and stir them in slightly. Add flour gradually, enough
to form a smooth dough of medium consistency.
Brush dough with oil, cover bowl with cloth and set to rise in
warm place until doubled in bulk. Punch down, place on lightly
floured board and roll into a tight roll about 1 inch in diameter.
Slice into 16 equal slices and place on a flour dusted pan to
rise again. Fry 4-6 at a time in deep oil until brown. Drain on
absorbent paper.
When doughnuts are completely cool, force jelly into them with
a pastry bag or cookie press. (Insert tip of tube into the center
of the side of each doughnut.) Sift confectioners' sugar over
completed doughnuts. Makes 16. Enjoy!!
CHANUKAH DOUGHNUTS (SUFGANIOT)
2 1/2 c. flour 1 tsp. vanilla
2 c. hot milk rind of 1 lemon or orange
2 pkg. dry yeast 1/2 c. butter
1/4 c. lukewarm milk jam for filling
6 egg yolks oil for frying
2/3 c. sugar icing sugar
Sift one cup of flour into the hot milk and beat until smooth,
then allow to cool. Dissolve the yeast in the lukewarm milk, add
to the flour mixture, and set aside for about half an hour. Mix
the egg yolks and sugar
with the vanilla and rind, and add to the dough. Add the remaining
flour and the butter and knead. Allow to rise until double in
bulk (about 45 minutes). Roll out on a floured board to a thickness
of 1/2 inch, and cut into rounds. Put a teaspoon of jam in the
center of one round, and cover it with another round. Press the
edges together and allow to rise again in a warm place. Fry in
hot oil, drain, and dust with icing sugar.
Source: "The Israeli Cookbook", Molly Lyons Bar-David
Donuts ("Sufganiyot")
1 kilo sifted flour
2 eggs
1/2 tsp salt
4 tblsp sugar
1/2 cup oil
50 gm fresh yeast
1 pkt (10 gm) vanilla sugar
approximately 2 cups warm water
jam
icing sugar
Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.
Mix well. Add oil and water and mix till smooth. Add eggs and
mix again. Add remaining flour until smooth, elastic texture is
obtained. Leave to rise. Knead, then roll out dough with rolling
pin and divide into 4 sections. Roll out each section, cut into
rounds with a cup,
Cheese-Filled Sufganiyot
Make doughnuts according to the Sufganiyot recipe above and fill
with one of the following mixtures:
Sweet Filling 1 cup drained cottage or farmers' cheese 1 egg 2
tablespoons sugar 1 teaspoon vanilla
Mix together and fill.
Savory Filling
1 cup drained cottage or farmers' cheese
1 egg
2 tablespoons salt
pepper
dash oregano and parsley flakes
Mix together and fill.
Quick doughnuts
Ingredients:-
Three glasses (250 cc) flour
One table spoon baking powder
Two spoons sugar
Two eggs
Two 200 ml cups cultured milk ( eshel/ lebben)
Frying oil
Preparation:-
1.Mix all the ingredients(except the oil) in a mixing bowl until
you get a smooth batter with no lumps
2.heat the oil in a cooking pot (oil should be at least two inch
deep).
3.using a spoon, gently pour dollops of batter into the oil creating
nice size doughnuts, fry all sides until golden- brown.
4.take ready doughnuts out of the oil, shake gently, and place
on a plate covered with absorbing paper, and let cool down.
5.sprinkle with icing sugar and serve
chefs tip:- if you have the right kind of injector it`s great
to serve doughnuts
filled with jam, dulce` de leche, chocolate, nuttela, or whipped
cream.
Jelly Doughnuts - Sufganiot
Source: "The Israeli Cookbook", Molly Lyons Bar-David
Ingredients:
2 1/2 cup - Flour
2 cupr - Hot milk
2 pkg. dry yeast
1/4 cup - Lukewarm milk
6 - Egg yolks
2/3 cup - Sugar
1 tsp. - Vanilla
Rind of 1 lemon or orange
1/2 cup - Butter
Jam - for filling
Oil - for frying
icing sugar (powdered sugar)
Directions:
Sift one cup of flour into the hot milk and beat until smooth,
then allow to cool. Dissolve the yeast in the lukewarm milk, add
to the flour mixture, and set aside for about half an hour. Mix
the egg yolks and sugar with the vanilla and rind, and add to
the dough. Add the remaining flour and the butter and knead. Allow
to rise until double in bulk (about 45 minutes). Roll out on a
floured board to a thickness of 1/2 inch, and cut into rounds.
Put a teaspoon of jam in the center of one round, and cover it
with another round. Press the edges together and allow to rise
again in a warm place. Fry in hot oil, drain, and dust with icing
sugar
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