© 2012 Geila Hocherman. All Rights Reserved
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
- 1 egg
- 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.
- 2 cups
- Confectioner’s sugar
- 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.