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israeli
sufganiyot
from
The Jewish Holiday Baker, Random House, 1997
Adapted by StarChefs
chanukah jelly doughnuts from brizel's bakery
The word
sufganiya, a modern Hebrew word, comes from the greek sufgan, meaning
"puffed and fried." Every bakery in Jerusalem, no matter the ethnic
origin of the baker, makes these jelly doughnuts for Chanukah. They
used to consist of two rounds of dough sandwiching some jam, and the
jam always ran out during the frying. Today, with new injectors on the
market, balls of dough can be deep-fried first and then injected with
jam before being rolled in sugar. This is a much easier, quicker way
of doing them. And no jam escapes.
Yield:
twenty-four 2-inch wide sufganiyot
- 2 scant
tablespoons (2 packages) active dry yeast
- 4 tablespoons
sugar, plus sugar for rolling
- 3/4
cup lukewarm water or milk
- 2 1/2
cups unbleached all-purpose flour, sifted
- 2 large
egg yolks
- Pinch
of salt
- 1 teaspoon
ground cinnamon
- 1 1/2
tablespoons unsalted butter or parve margarine, at room temperature
- Vegetable
oil for deep-frying
- 1/2
cup plum, strawberry or apricot jam
1. Sprinkle
the yeast and 2 tablespoons of the sugar into the water or milk and stir
to dissolve.
2. Place the flour on a work surface and make a well in the center. Add
the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons
sugar. Knead well, about 5 minutes, working the butter or margarine into
the dough and kneading until the dough is elastic. You can also use a
food processor fitted with the steel blade to do this, processing about
2 minutes.
3. Put the dough on a greased bowl, cover with plastic, and let it rise
overnight in the refrigerator.
4. Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch
thickness. using a 2-inch cookie cutter or floured drinking glass, cut
out circles. Let the dough circles rise 15 minutes or more.
5. With your hands, gently form the dough circles into balls.
6. Pour 2-inches of oil into a heavy pot and heat until very hot, about
375 degrees.
7. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted
spoon. Turn them when brown, after a few minutes, to crisp on the other
side. Drain on paper towels.
8. Using a turkey baster or an injector available at cooking stores, inject
a teaspoon of jam into each doughnut. Then roll all of them in granulated
sugar and serve immediately. You can make larger sufganiyot if you like.
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