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Sufganiyot II (P, TNT)
Source: Unknown
Yield: 48

1 cup water
2 tablespoons margarine
1 tablespoon grated lemon peel
1 cup all purpose flour
4 eggs
1/2 tsp. salt
Vegetable oil for deep frying
Sifted powdered sugar (optional)

In a large saucepan combine water, margarine, and lemon peel; bring to boil. Boil for 1 minute. Remove from heat. Add flour and salt; beat well. Cook over medium heat, stirring constantly, until mixture forms a large ball. Remove from heat. Let stand 10 minutes to cool slightly. Add eggs, one at a time, beating well after each addition. Continue beating until smooth.

Drop from a rounded teaspoon, about 6 at a time, into deep hot oil (365°F); fry 3 to 4 minutes or until golden. Using a slotted spoon, remove from oil; drain on paper towels. Serve warm, sprinkled with powdered sugar.

Poster's Notes:
These doughnuts are not the standard "sufganiot," being that they are not filled with jelly. This is basically a cream puff pastry that is fried. They are very easy to prepare and good served fresh and warm.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A