Soofganiyot (Hanukkah doughnuts)
In a heavy pot, heat oil to 350-375 degrees. Combine sugar with water
add yeast. To proof yeast, put in a warm , moist place or put a pot of
boiling water in an enclosed space such as the oven or clean, empty
dishwasher. While yeast proofs, heat orange juice, butter, sugar and salt in
a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed
yeast. Stir to mix. Add flour and make into a pliable dough. Knead on
board or in bowl. Grease bowl and allow dough to rise in a warm ,moist place
for about a half hour. Punch down. Cut dough in strips or into circles.
on greased, floured cookie sheet at least one inch apart. Return to warm,
moist place to rise.
Allow to rise for 20 minutes. or longer. Fry in preheated deep fat until
nicely browned on both sides. Drain on paper towels. Sprinkle with
confectioners sugar or cinnamon and sugar mixture. These may also be served
with honey or jam and may be reheated to restore freshness. Yield: 18 - 24,
depending on size. ENJOY!
- Oil for frying
- 1/4 cup warm water
- 1 tablespoon sugar
- 2 packages dry yeast
- ½ cup orange juice
- 1/4 pound butter
- 5 tablespoons sugar
- dash salt
- 2 eggs lightly beaten
- 3 cups all-purpose flour
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