Hanukkah Doughnuts (Soofganiyot)

Name: Hanukkah Doughnuts (Soofganiyot)
Total time: 50 min
Yield: 18 - 24
Cuisine: middle eastern
Ingredients: Oil for frying; 1/4 cup warm water; 1 tablespoon sugar; 2 packages dry yeast or 2 ounces fresh yeast; 1/2 cup orange juice; 1/4 pound butter or margarine; 5 tablespoons sugar; Dash salt; 2 eggs, lightly beaten; 3 cups all-purpose flour

By Nancy Arum

Total Time: 50 minutes
Rating: 4(24)
Comments: Read comments

Featured in: Food; PREPARING AN ISRAELI TREAT FOR THE FEAST OF LIGHTS

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Ingredients

Yield:18 - 24

Oil for frying
¼cup warm water
1tablespoon sugar
2packages dry yeast or 2 ounces fresh yeast
½cup orange juice
¼pound butter or margarine
5tablespoons sugar
Dash salt
2eggs, lightly beaten
3cups all-purpose flour

Ingredient Substitution Guide

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Preparation

Step 1
In a heavy pot, heat oil to 350 to 375 degrees.
Step 2
Combine sugar with water and add yeast. To proof yeast, put in a warm, moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher. This provides a draftfree warm, moist place for the yeast to prove itself active.
Step 3
While yeast proofs, heat orange juice, margarine, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.
Step 4
Add flour and make into a pliable dough. Knead on floured board or in bowl.
Step 5
Grease bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.
Step 6
Cut dough in strips or cut into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. (By now you should reboil water in enclosed space to provide warmth and moisture.)
Step 7
Allow to rise for 20 minutes or longer if time allows.
Step 8
Fry in preheated deep fat until nicely browned on both sides.
Step 9
Drain on paper towels. Sprinkle with confectioners' sugar or cinnamon and sugar mixture. These may also be served with honey or jam or both, and may be reheated to restore freshness.