Side Pannel
Sufganiyot
Ingredients List
- 1/2 c Margarine
- 1 c Flour
- 1 tb Sugar
- 4 Eggs
- 2 qt Vegetable oil for frying
- 12 oz Fruit preserves
- 1/4 c Confectioners' sugar
Directions
Sufganiyot are small, jelly-filled doughnuts traditionally served in Israel
during Hanukkah. The doughnuts are fried in oil, symbolizing the miracle
that occurred when one day's worth of sacred oil burned for eight days when
the Maccabees returned to their ransacked temple in Jerusalem some 2,100
years ago.
1. Place margarine and 1 cup water in a small saucepan over medium-high
heat. Bring to a boil. Stir in flour and sugar. Cook, stirring vigorously,
just until mixture forms a ball. Remove from heat.
2. Beat in eggs, one at a time. Stir until smooth and well-blended.
3. Heat oil in a medium saucepan over high heat until it reaches 380
degrees as measured on a deep-fat frying thermometer. Adjust heat while
making pastries to maintain the 380-degree temperature.
4. Carefully drop batter by slightly rounded tablespoonfuls into hot oil.
Fry until puffed and golden brown on all sides, about 2 minutes.
5. Using a slotted spoon, remove from oil and drain on paper towels. Remove
to wire racks to cool completely.
6. Fill a pastry bag, fitted with a filling tip, with preserves. Insert tip
into each doughnut and squeeze about 1/2 tablespoon of filling into each.
7. Dust with confectioners' sugar and serve. Sufganiyot do not store well,
so are best eaten the day they are made.
during Hanukkah. The doughnuts are fried in oil, symbolizing the miracle
that occurred when one day's worth of sacred oil burned for eight days when
the Maccabees returned to their ransacked temple in Jerusalem some 2,100
years ago.
1. Place margarine and 1 cup water in a small saucepan over medium-high
heat. Bring to a boil. Stir in flour and sugar. Cook, stirring vigorously,
just until mixture forms a ball. Remove from heat.
2. Beat in eggs, one at a time. Stir until smooth and well-blended.
3. Heat oil in a medium saucepan over high heat until it reaches 380
degrees as measured on a deep-fat frying thermometer. Adjust heat while
making pastries to maintain the 380-degree temperature.
4. Carefully drop batter by slightly rounded tablespoonfuls into hot oil.
Fry until puffed and golden brown on all sides, about 2 minutes.
5. Using a slotted spoon, remove from oil and drain on paper towels. Remove
to wire racks to cool completely.
6. Fill a pastry bag, fitted with a filling tip, with preserves. Insert tip
into each doughnut and squeeze about 1/2 tablespoon of filling into each.
7. Dust with confectioners' sugar and serve. Sufganiyot do not store well,
so are best eaten the day they are made.
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