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Makes 30 sufganiyot (50g/each)
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1 kg (7 cups) white unbleached flour
400 g (1 ¾ cup) white sugar
50 g (2 oz.) butter, melted
2 eggs
450 ml (2 cups) milk or water
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30g dry yeast, one envelope, or 50g wet yeast
2 tsp. Bakto Flavors Pure Vanilla Extract
1 tsp. grated lemon peel
1 Tbs. Bakto Flavors Liqueur de Vanilla or brandy
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Decoration and filling
Jelly or jam
Powdered sugar
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Other Materials
Corn or vegetable oil for deep frying (do not use olive oil)
Deep frying pan with cover
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Dissolve yeast in ½ cup of warm milk or water with ¼ cup flour and a tablespoon of sugar. Mix well and leave to double in size (10-15 minutes)
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Mix in the rest of the ingredients. Using a dough hook on an electrical mixer, work the dough for 10 minutes until it is smooth and absorbs all the liquid. Do not overwork the dough. If working by hand, first mix all the ingredients in a bowl, then place the dough on a floured board and work the dough until a finger goes through the dough and comes out clean.
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Place the dough in a greased bowl. Cover with plastic wrap and a towel.
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Place the bowl in a warm place, not in direct heat!
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After about 1½ - 2 hours, when the dough doubles in size, transfer the dough to a board dusted with flour.
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With a rolling pin, roll out the dough to a thickness of 1/3 inch (1 cm)
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Cut out a circle with a glass or 3 inch cookie cutter.
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Place a small amount of jelly or jam in the center of the circle.
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Moisten the edge of the circle and place another circle on top.
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Pat each edge with your fingers to seal in the jelly and, using a smaller glass, press down the 2 sides together to be sure no jelly can escape.
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Remove the sufganiyot to a floured tray, cover with a towel and put in a warm place for 15 min. Do not to let them rise too long or they will fall.
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Heat deep frying oil to 375 F (90 C), until a small bit of dough sizzles in it.
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Be sure the oil is not too hot. Test with one sufganiya first.
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Place 4 sufganiyot at a time in the hot oil and cover.
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Turn when brown and fry 2nd side, uncovered.
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Remove from oil and place on a paper towel to absorb excess oil.
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Sprinkle with powdered sugar.
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