Sufganiot (Jelly Donuts) ~ Recipe
This classic Jewish pastry is the inspiration for the jelly donuts found all over the country.
Sufganiot (Jelly Donuts)
2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar
Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.
2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar
Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.
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