Sufganiot
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Non-dairy creamer |
| 4 | tablespoons | Melted shortening; (up to 5) |
| 4 | cups | Flour |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| Oil for frying | ||
Directions
This recipe is from the Lubavitch Cookbook called "The Spice and Spirit of Kosher Jewish Cooking".
Beat the eggs and slowly add the sugar, beating constantly. Stir in non-dairy creamer and shortening. Add flour, baking powder, cinnamon, nutmeg, and salt. Chill the dough slightly so it will be firm enough to workd with. Roll out to ½" thick on slightly floured board. Cut with a well-floured doughnut cutter. Let rest for 10 minutes to dry so it will absorb less oil when deep frying. Heat the frying oil to 375 degrees, then add the doughnuts to the oil one at a time. Do not crowd fryer. Let cook until light brown, about three minutes. When cooled dust with confectioners' sugar.
Posted to JEWISH-FOOD digest V97 #328 by "Ronnie Shilcrat" <faiga_rochel@...> on Dec 18, 1997