From The Parent
Site Cook Book
http://theparentsite.com/cookbook/
Chana
Shimoni's Israeli Soofganiot
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:
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.
Making the
Doughnuts:
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.
Frying the
Doughnuts:
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.
Fresh is Best:
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.
Submitted by: Laurie_Lynn |