sufganiyot - chanukah doughnuts

Categories
None
Yield
1 Servings
MeasureIngredient
¾ cup Lukewarm water
Envelopes active dry yeast
¼ cup Sugar
4 cups Flour, plus additional 2 Tbsp if necessary
2 larges Eggs
2 larges Egg yolks
7 tablespoons Unsalted butter, at room temperature
2 tablespoons Brandy
2 teaspoons Salt
5 cups Oil, for deep frying, more may be necessary
¼ cup Apricot preserves, or strawberry preserves, if preferred
  Confectioners' sugar, sifted, for sprinkling

from <<Faye Levy's International Jewish Cookbook>> Fluffy doughnuts without holes are known by many names: Bismarck Jelly Doughnuts, Krapfen, & in France, Boule de Berlin. Austrian bakers probably brought them to Israel & now they rival latkes in popularity as Chanukah food. Other common flavorings besides brandy include vanilla, grated lemon rind, cinnamon & nutmeg.

Pour ½ cup water into a small bowl. Sprinkle yeast on top & add 1 tsp sugar. Let stand 10 minutes.

Spoon flour into large bowl. Make a well in center & add remaining sugar, eggs, yolks, butter, brandy, remaining water & salt. Mix with dough hook or wooden spoon until ingredients are blended. Add yeast mixture & mix until ingredients come together as a dough. Beat or knead by hand for 5 minutes.

If dough is sticky, add 2 tbsp flour. Knead 5-10 minutes more until very smooth.

Put dough in a clean oiled bowl & turn to cover with oil. Cover with a damp cloth & let rise in a warm place 1 to 1½ hours or until doubled in volume.

Roll out half the dough on a floured surface until ¼ inch thick, flouring dough occasionally. Cut dough in rounds with 2 ½ - 3 inch cutter. Put ½ tsp preserves on center of half of the rounds. Brush rim of round lightly lightly with water, then set a plain round on top. With floured fingers, press dough firmly all around to seal it. Transfer gently back into a round shape. Continue with remaining dough. Cover pastries with a slightly damp cloth & let rise in a warm place about 30 minutes.

Knead the scraps of dough, put them in oiled bowl, cover with damp cloth & let stand for 30 minutes.

Heat oil to 350° or until it boils gently around a small piece piece of dough added to it. Add 4 doughnuts & fry about 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil.

Make additional doughnuts with scraps if you like -- they won't be quite as fluffy, but still good.

Serve warm or at room temperature, sprinkled with confectioners' sugar.

Don't serve immediately because jam is boiling hot.

Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@... (Barbara Leass)

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