MK hanukkah donuts or soufganiot



 Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder.

1 1/2 cups warm water
2 tablespoons instant yeast
3/4 cup sugar
1/2 cup canola oil
3 eggs
4 teaspoons pure vanilla extract
2 3/4 teaspoons salt
6-8 cups all-purpose flour (or half bread flour and all purpose)
Canola oil for frying

Finishing Touches
Jam or jelly
Sugar, coarse or regular
Nutmeg, vanilla sugar

In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour.

Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until the dough is smooth and elastic.

Turn dough out onto a lightly floured work surface. Place in a lightly greased bowl and place this in a plastic bag and seal loosely. Let rise until doubled, about 45 to 60 minutes.

Turn dough out onto a lightly floured work surface and gently deflate. Cut into golf ball sized portions and roll each into a round. Place on a baking tray and let rise 30 minutes.

When ready to cook, heat a large fryer two-thirds full with canola oil.

Bring the oil to 350 F. Add a few doughnuts at a time, cooking about 1-2 minutes a side before gently (using tongs or chopsticks) over to brown the other side, 1-2 minutes.

When cool enough to handle, split the doughnuts in two like a clam shell and smear in some jam. Gently fold closed and then toss in sugar. (For ring doughnuts, just toss in sugar). You can also fill these by using a pastry bag and puncturing the doughnut with the pastry bag tip, and piping in the jam or jelly.

Makes about two dozen


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