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 This recipe was given to me by my mother who makes these "sufganiyot" or Hanukkah doughnuts for us every year.
Ingredients
- 1 oz fresh yeast
- 1 tbspn tepid water
- 1 tspn sugar
- 3 cups flour
- 1/3 cup sugar
- 1 egg
- 1 3/4 oz melted margarine
- 2/3 cup water
- 1 tspn rum
- 2 tbspn lemon zest
- 3 cups deep frying vegetable oil
- powdered sugar
- 1/2 carrot
Directions
1. Mix the yeast with 1 tbspn tepid water and 1 tspn sugar. Let stand for 10 minutes, until frothy.
2. Mix the flour and sugar in a large bowl, add the yeast, margarine, water and rum. Add lemon zest.
3. Knead dough until smooth. Let lie in bowl for 1 1/2 hours, then knead again for 5 minutes.
4. Taking small pieces of dough, make balls roughly 2" in diameter. Arrange balls and let lie for 15 minutes.
5. Heat oil on medium heat. Put the carrot in the oil the whole time you're frying. This helps to give no oily taste. Slowly fry balls until brown on either side.
6. You can inject jam, chocolate, butterscotch or anything else into them, and top with powdered sugar.
photo by: GNIKRJ
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