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Monday, December 9, 2013

Sufganiyot - another doughnut recipe





A sufganiyah (Hebrew: סופגנייה‎ or סופגניה; plural, sufganiyot: סופגניות) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar.

Well proofed

I am going to make this doughnut for the event, Asian Food Fest  hosted by Shannon for Just As Delish featuring food from Western Asia.  Hop over to Shannon's blog to read more about it.
Frying the proofed doughnuts …watch carefully or it will burn!

This recipe is taken from here www.chabad.org 
I did 1/3 recipe (in blue)
Ingredients:
2 packages yeast (5g)
1/3 cup sugar (30g)
3/4 cup water (59g)
1/4 cup orange juice (20g)
1/3 cup margarine (22g)
1/2 teaspoon salt (a pinch)
4 or 5 cups. flour (170g and more for dusting)
3 egg yolks (1 yolk)
Jelly of your choice for filling
Powdered Sugar
Draining on kitchen towel
Method:
Mix water, sugar, juice, and yeast. Let stand 10 minutes. Melt margarine and add to yeast mixture. Beat in eggs and salt. Add flour, mixing and kneading by hand to form a soft dough. Let rise 1-1/2 hours. Roll dough 1/4 inch thick and cut circles (approximately 2 inches). Let circles rise 1/2 hour.
Dust with lots of icing sugar 
Deep fry at 400° F about 3 minutes, turning once. Pipe in jelly and roll in powdered sugar.
I fry mine at lower heat
I enjoyed this soft Sufniyat with a cup of tea
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I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish.


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