| Recipe for Chana Shimoni's Israeli Soofganiot print | |
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25 grams yeast
1 Tablespoon sugar
1 Tablespoon water
1 Tablespoon flour
3 cups flour
50 grams melted margarine
dash salt
3 Tablespoons sugar
2 egg yolks
1 1/4 cups water and milk mixed together or all water (room temperature)
oil
powdered sugar
Making
the Dough: Making the Doughnuts: Frying the Doughnuts: Fresh is Best:
Combine yeast, 1 T sugar, 1T water and 1 T flour in a
bowl. Mix well, cover, and wait until it rises. In another bowl, mix flour, melted
margarine, salt, sugar and egg yolks. Add yeast mixture to this and mix. Slowly
add water/milk while stirring. When batter is smooth, cover the bowl with a towel
and let it sit and rise.
After
the batter has risen, pour it onto a floured surface and roll it out. Use a glass
with a small opening to cut out circles of the dough. Place a drop of jelly in
the middle of each circle, and then cover with another circle of dough. Make sure
that 2 circles attach well to form a closed ball with jelly in the middle. Cover
the doughnuts with a towel and let rise.
Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry
on both sides until brown. Remove with a slotted spoon and sprinkle with powdered
sugar.
The soofganiot are only good
fresh. After you make the dough, only fry a few at a time. Store the rest of the
dough in the refrigerator.
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