Sufganiyot

Sufganiyot
Sufganiyot
Sufganiyot
 
Recipe from marthastewart.com

Notes: For an early Hanukkah party we were co-hosting, I volunteered to make a deep-fried dessert. To ensure that all the adults and kids would have enough, we decided to make a double-batch of the dough. It's quite sticky after rolling, so make sure you flour the counter heavily. I brushed the entire surface of each round with egg white, then dropped spoonfuls of sour cherry or blueberry jam onto them, before making little sandwiches.

Using an enamelled cast-iron pot, I heated about 3 inches of a mix of sunflower and canola oil over our gas stove, and checked the temperature with my super-accurate Thermapen. There was no problem in holding the temperature steady at around 360°F. Some of the donuts puffed up spectacularly into almost spherical shapes. A minute on each side was enough to get them golden brown. After draining on paper towels, I tossed each one in a bowl of granulated sugar.

These came out quite bread-like, not the cakey kind you get at Tim Horton's. But eaten fresh at the party, less than an hour after they left the hot oil, they were heavenly. We couldn't stop eating them. I ❤ deep frying!

Comments