CHANUKAH DOUGHNUTS (SUFGANIOT) Servings:
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.
Click here to return to the Cakes list