SUFGANIYOT
Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.
Provided by Mel Levy
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
- Form the dough into balls with a 2-inch diameter.
- Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 75.6 g, Cholesterol 66.5 mg, Fat 47.6 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 7 g, Sodium 1134.7 mg, Sugar 9.8 g
HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
- On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
PASSOVER DOUGHNUTS
While searching for Passover recipes I came across this one for doughnuts. Who can pass up a doughnut? : ) It sounded interesting enough to share. Because this is my first time making them, the servings indicated are a guess-timate.
Provided by dojemi
Categories Breads
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring water, salt, sugar and oil to a boil.
- Stir in matzo meal.
- Remove from flame, cool slightly.
- Beat in eggs, one at a time.
- Grease hands and roll dough into balls 2- inches in diameter.
- Sprinkle tops with mixture of sugar and cinnamon (and nuts).
- Dip finger in cold water and press a hole in center of each ball.
- Place on greased cookie sheet.
- Bake at 375 degrees F for one hour.
Nutrition Facts : Calories 83.7, Fat 6.3, SaturatedFat 1.1, Cholesterol 31.7, Sodium 41.3, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 1.5
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