Sufganiyot for Hanukah

Posted on 28 November 2012 by Meytie Bruggeman

In the times of the Maccabees (175-135 b.c.e.) dough balls were already fried in oil and eaten with honey. So these doughnuts – sufganiyot – are refreshments originating from antiquity.

Betey-avon! (Bon appetit)

Ingredients for 4-6 persons (12 doughnuts)
500 g self-raising flour
5 egg yolks (remove any blood)
4 tbsp sugar
4 pack vanilla sugar (32 g)
4 tbsp olive oil or sunflower oil
1 tsp salt
grated peel of 2 lemons
¼ l fat-free yoghurt
sunflower oil for frying
jelly
powdered sugar

Preparation:
Mix all ingredients (exept for the jelly and powdered sugar)
Make balls and fry in hot oil (180ºC) Turn once.
When golden brown, put them on paper towel to drain and leave to cool a little.
Cut a small slit in the side of the doughnuts through which they can be filled with 2 tsp of jelly, using a pastry bag.
Gently push the sides together
Snow with powdered sugar.