Popular in Israel at Hanukkah time are hole-less donuts, called Sufganiyot. This is my grandmother's recipe for fried and sugared doughnuts. When I was little, I sometimes got to help her make them. My job was to shake the doughnuts in a bag of sugar to coat them (and eat my fill of them in the process). It was a wonderful bonding experience, and I'll never forget how good they tasted—all warm and sugary. Try making these with your own kids or grandkids. They're best eaten when warm, but you might want to make a special Hanukkah tin container to store any of the uneaten doughnuts. (They'll still taste delicious.)
Level: Moderately difficult
Time involved: One to two hours
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 3 cups flour
- 3 teaspoons baking powder
- Dash of salt
- 1 teaspoon vanilla
- Approximately 5 cups vegetable oil
- 1/2 cup sugar (to coat the doughnuts)
- Deep-fryer or large, heavy pan
- Slotted spoon
- Paper bag
Beat the eggs in a mixer or food processor until well beaten. Add the sugar and beat again. Mix in the milk. Combine the flour, baking powder, and salt in a measuring cup or separate bowl and add it to the mixture. Add the vanilla and beat the mixture until it is well blended.
Heat the oil in a heavy pan or deep fryer. Drop heaping tablespoonfuls of the dough into the oil, about three or four at a time. Fry the doughnuts, turning them once until they are golden brown on each side. Remove them from the oil with a slotted spoon. Pour the sugar into the paper bag and then place the doughnuts in the bag. (The bag helps to absorb some of the grease.) Shake the bag until the doughnuts are thoroughly coated. Remove the doughnuts from the bag and enjoy!
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Excerpted from The Complete Idiot's Guide to Holiday Crafts © 2002 by Marilee LeBon. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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