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This one is not mine. It's from a book called Quick and Kosher Recipes from the Bride Who Knew Nothing. There are more difficult recipes out there, but this one is tasty and easy. Yes, Hanukkah is the fried-food Jewish holiday.
Sufganiot (Jelly Doughnuts)
INGREDIENTS:
* 2½ cups self-rising flour
* 2 (8-ounce) cartons vanilla low-fat yogurt
* 2 tablespoons vanilla sugar
* 2 eggs
* 6 cups canola oil
* ¾ cup confectioners’ sugar
* 1 cup seedless strawberry or raspberry jelly
1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.
You can also use instant pudding as an alternate filling.
YIELD: 14 doughnuts
In order to completely cheat, like I am this year, have a friend gift you with or somehow obtain 1 box of Beignet Mix (Creole Doughnuts), follow prepartion instructions on box, insert jelly. The mixes are kosher
Sufganiot (Jelly Doughnuts)
INGREDIENTS:
* 2½ cups self-rising flour
* 2 (8-ounce) cartons vanilla low-fat yogurt
* 2 tablespoons vanilla sugar
* 2 eggs
* 6 cups canola oil
* ¾ cup confectioners’ sugar
* 1 cup seedless strawberry or raspberry jelly
1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.
You can also use instant pudding as an alternate filling.
YIELD: 14 doughnuts
In order to completely cheat, like I am this year, have a friend gift you with or somehow obtain 1 box of Beignet Mix (Creole Doughnuts), follow prepartion instructions on box, insert jelly. The mixes are kosher