Warning: include(/home/content/61/9350161/html/wp-content/plugins/jetpack/modules/custom-css/custom-css.php) [function.include]: failed to open stream: No such file or directory in /home/content/61/9350161/html/wp-content/plugins/jetpack/modules/custom-css.php on line 11
Warning: include() [function.include]: Failed opening '/home/content/61/9350161/html/wp-content/plugins/jetpack/modules/custom-css/custom-css.php' for inclusion (include_path='.:/usr/local/php5/lib/php') in /home/content/61/9350161/html/wp-content/plugins/jetpack/modules/custom-css.php on line 11 Archives for December 2012 | Geila's Kosher Revolution
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.
2 ½ cups flour
1 packet of yeast
2 tbsp. sugar
¼ cup warm water
¾ cup milk – cow, soy, almond, and cashew…warmed
2 ½ tbsp. shortening- softened
¼ cup sugar
oil for frying
Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
1-tablespoon corn syrup
2-4 tablespoons of water
Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition. Continue until you reach desired consistency. It should be liquid but not runny.
Submerge doughnut half way, turn over, and place on a cooling rack to set
NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking. You can also freeze them on a cookie sheet.