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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly. | 2. Sift the flour and salt into a bowl. | 3. Rub the butter or margarine into the flour (the kids will LOVE doing this). | 4. Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough. | 5. Beat well and kneed for 5 minutes on a floured board. | 6. Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9). | 7. Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!). | 8. Brush with water and place in (or cover with) a greased plastic bag. | 9. Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah). | 10. Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes. | 11. Drain on absorbent paper. | 12. When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.). | 13. Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
butter	1	tablespoons		85.5	3.9285	2.6715	7.2
egg	1		beaten	71.5	0.36	6.28	4.755
water	1/4	cup		0.0	0.0	0.0	0.0
oil				-	-	-	-
fruit jelly	9	teaspoons		-	-	-	-
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.