BS’D
The word sufganiyot can be traced back to the Greek word sufan, meaning “spongy” or “fried,” as can the Arabic word for a smaller, deep-fried doughnut named sfenj. This could perhaps be where these treats got their name; similar fried balls of dough have been eaten to commemorate Hanukkah for centuries by Jews in North Africa.
INGREDIENTS: (makes about 30)
1 kilo flour, about 6.5 cups
pinch of salt
1 cup sugar
2 vanilla sugar packets, about 2 tbsp.
2 tbsp. dried yeast
4 large eggs or 5 medium eggs
1/2 cup oil
1 tsp. vanilla extract
2 cups warm water
2 tbsp. Moscato OR other sweet white wine OR rum
Oil for deep frying
Few unpeeled carrots
Jelly or custard for filling
Powdered sugar for sprinkling
METHOD OF PREPARATION:
Mix flour and salt together. Add both sugars and yeast. Make a well in the middle and add the rest of the liquids. Mix just until it forms a manageable dough, soft yet not too sticky. Do not over knead. Cover and let rise until double in size.
Roll out dough onto lightly floured surface to 3/4 to 1 inch thickness. Make circle cuts and let rise again. You can gently turn the circles over after 20 minutes of rising in order to achieve a full rounded doughnut, or let rise without touching for a total of about 30 minutes in warm place.
Heat oil. Add whole unpeeled carrot (this is a great bakers secret – it helps keep the oil from browning the doughnut too quickly). After a few rounds of frying replace fried carrot with new one. Keep repeating until you finish frying.
Oil hands. Gently take doughnut circles and fry in oil, turning once when golden brown. Remove. After a few moments, inject with custard, jelly or any filling. Sprinkle with powdered sugar. Yummy! Enjoy!
