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Sufganiyot - Chanukah Doughnuts Featured

3 cups all-purpose flour
2 packages dry yeast
1 cup warm water
1 tablespoon sugar
1/4 pound margerine or butter
5 tablespoons sugar
dash salt
2 eggs lightly beaten


Dissolve 1 Tablespoon sugar in water and add yeast.
Heat the the margerine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix.
Add flour and make into a dough.
Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour.
Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies.
Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Place them in a warm, moist place to rise. Allow to rise for 20 minutes. or longer.

In a heavy pot, heat oil to 350 to 375° F. Fry the donuts until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar.
These may also be served with honey or jam and may be reheated to restore freshness.

Makes 18 - 24 Sufganiyot, depending on size.
Last modified onTuesday, 16 December 2014 07:28

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