Dessert

Chanukah time is a special time of year. To celebrate the miracle of the lights, cooking food in oil has always been a tradition. In the US, it is customary to have latkes (potato pancakes) while in Israel the fried jelly doughnuts are the rage.

This recipe is for mini doughnuts. I find them much easier to make because you don’t need any special equipment. Just use a cup to cut them out. Like all fried food, they are best served fresh, so make sure that you have a crowd coming because this recipe makes about 25 of these little bad boys.

1 1/2 tsp yeast
1/4 c. sugar
1 1/4 c. warm water
2 1/2 cups flour
1 tsp. salt
1/2 tsp baking powder
1 tsp. cinnamon
3 tbls. margarine, melted
Oil for frying
Powdered sugar for frosting
Jam for filling

Activate yeast with warm water and sugar.

Mix in flour, baking powder, salt, cinnamon, and margarine.

Knead dough on floured surface for 5 minutes.

Let rise 1 1/2 hours.

Roll out dough and cut into circles.

Let dough rise 15 minutes and heat oil.

Deep fry, turning a couple of times, until golden brown (about a minute on each side).

Remove with slotted spoon and let drain on paper towels.

While warm, sprinkle generously with powdered sugar. Coat both sides.

Inject each doughnut with jelly.

Eat.

To inject the doughnuts with the Jelly, I used a syringe that I keep in my messy, everything else, kitchen drawer. It was much easier to use than poking each doughnut with the nozzle of a pastry bag, and a lot less messy.

This recipe makes about 20 sufganiot, depending on the size cup you use. Mine was about 2 inches in diameter.

I know that I said that each doughnut has few calories than their bigger brothers, but be careful. Make sure to have other people around to eat them with you because they can be addictive.

Thank you Michael Sabani (Alterna-Rebbe for PunkTorah) for finding this awesome recipe!

INGREDIENTS:

3 cups sifted all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 cups sugar
1½ cups vegetable oil
3 cups grated raw carrots (1 pound)
4 eggs
½ cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt or tube pan.
2. Sift the flour together with the baking powder, baking soda, salt, and cinnamon
3. In another bowl, combine the sugar and vegetable oil and mix thoroughly. Add the carrots and blend well.
4. Add the eggs, one a time, to the carrot mixture, beating well after each addition. Fold in the nuts. Then gradually add the flour mixture, blending well.
5. Pour batter into the bundt pan. Bake for 1 hour, cool before frosting.

FROSTING:

3 ounces cream cheese
¼ cup butter or margarine
2 cups powdered sugar
1 tsp lemon juice

When cake is cool, blend together the above ingredients and frost.

Serves 8-10 (Dairy)

Source: Jewish Holiday Kitchen – Joan Nathan

Rena’s Sufganiot (aka Jelly Doughnuts)

Joan Nathan’s Carrot Cake

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