Sunday, December 25, 2016

Sufganiyot Made Easy! No Yeast!

This is my latest version of the Israeli fried doughnuts aka Sufganiyot, a favorite food for Chanukah. Our homemade version is absolutely nothing like the ones you can buy. I love the flavor of ours, and so do my children and grandchildren. For sure they are healthier, too. We make a batch every year at our Family Chanukah Party. This year the party was Friday lunch before Chanukah, since we're such a busy family, we couldn't find any other time to meet.

The Sufganiyot are dairy, made with a plain yogurt, Eshel-which has 4.5% fat. Of course you can use a lower-fat yogurt, but make sure it's pure yogurt and not adulterated with fillers to make it creamy. I've discovered some awful things about the American yogurts, which rarely have more than a symbolic 1/2 % fat. Check ingredients. You may be eating extra sugars and starches. This container has 200ml, just under a cup.

My basic recipe is derived from  one what used to be -is it still?- on packages of Israeli self-rising (white) flour. I first started preparing these Sufganiyot in the early 1970's.

Ingredients for a family-sized batch when you really don't want everyone to "pig-out." Of course they can all be doubled, tripled etc:

  • bottle of vegetable (soy or canola) oil
  • 1 2/3 cups of fine whole-wheat flour or 2 cups of white
  • or if you have self-rising flour, then don't use the baking powder
  • packet of baking powder, or recommended quantity according to the baking powder you have
  • 1 Eshel 200ml, or 2/3 of a cup of plain yogurt
  • 2 large eggs or 3 small/medium eggs
  • a spoon of sugar and a dash of vanilla
  • powdered sugar for decoration
  • pour the oil into a small deep pot and bring to a boil
  • mix the dry ingredients
  • add the eggs, yogurt and vanilla
  • The batter should be thicker than for pancakes/waffles.
  • Test if oil is ready, by "double-spoon*" dropping a bit into the oil. If it gets all bubbly and the dough rounds and rises to the top, you can begin the cooking/deep-frying.
  • Use less than a teaspoon for each, so they won't be too large, which can make it hard to cook thoroughly. 
  • Don't overfill the pot.
  • Remove with a slotted spoon, or a tea "filter," like the one I found in my gadget drawer.
  • Place them on a plate or large bowl covered with white napkins or paper towels to absorb the oil.
  • Open up one from the first batch to make sure it's fully cooked. You may have to recook it, adjust the flame etc. until you get the cooked/ready color right. It always happens to me!
  • And then sprinkle powdered sugar! We give that job to the kids, since deep-frying has its dangers.

*Watch my instructional video, double-spoon drop. It's the same technique as used for Kneidlach, Gefilte Fish etc.

No comments: