"SOOFGANIYAT - Hanukkah doughnuts" Source: Jewish Cooking
Submitted by Larry, Ontario, Canada, courtesy of http://www.a2zrecipes.net
Yield: 18 - 24, depending on size.
Oil for frying
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
½ cup orange juice
1/4 pound butter
5 tablespoons sugar
2 eggs lightly beaten
3 cups all-purpose flour
In a heavy pot, heat oil to 350-375 degrees 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.
While yeast proofs, heat orange juice, butter, sugar and salt in
a small pan.
When lukewarm, pour into bowl and add beaten eggs and proofed yeast.
Stir to mix. Add flour and make into a pliable dough. Knead on floured
board or in bowl. Grease bowl and allow dough to rise in a warm
,moist place for about a half hour.
Cut dough in strips or into circles. Place on greased floured cookie
sheet at least one inch apart. Return to warm, moist place to rise.
Allow to rise for 20 minutes.
or longer. Fry in preheated deep fat until nicely browned on both
sides. Drain on paper towels. Sprinkle with confectioners sugar
or cinnamon and sugar mixture.
These may also be served with honey or jam and may be reheated to
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