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Thanks to Chenile for sending this in!



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Hannukah donuts (Sufganyot)
Ingredients:
 • 3-1/4 to 3-1/2 cups all-purpose flour
 • 2 packages active dry yeast
 • 1/2 teaspoon ground cinnamon
 • 1/3 cup granulated sugar
 • 2 tablespoons cooking oil
 • 1/2 teaspoon salt
 • 1 egg
 • 1/2 teaspoon vanilla
 • 1/4 cup fruit preserves (such as raspberry or blueberry) or chocolate-hazelnut spread
 • Cooking oil for deep-fat frying
 • Sifted powdered sugar
Directions:
 1.  Stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and
     stir 1 cup water, the granulated sugar, cooking oil, and salt just until warm (120 degree F to 130 degree
     F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium
     speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using
     a wooden spoon, stir in as much of the remaining flour as you can.
 2.  Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a
     moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place
     in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm
     place until double in size (about 1 hour).
 3.  Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest 10
     minutes. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch
     biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon preserves or
     chocolate-hazelnut spread onto the centers of half of the circles. Lightly moisten edges of circles; top
     with remaining circles. Press edges together to seal. Repeat with remaining dough and filling. Reroll and
     cut trimmings.
 4.  Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365 degree F) about 1 minute on each side or
     until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with
     powdered sugar. Cool on wire racks. Makes 24 servings.

 

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