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Sufganiyot, Shortcut (P, TNT)
Source: Annabel Cohen, Detroit Jewish News 12/10/04
Yield: 24

4 tablespoons margarine
2/3 cup orange juice
3/4 teaspoon salt
2/3 cup flour
4 eggs
Vegetable oil for frying
confectioners' sugar, for garnish

Line a baking sheet with several layers of paper towels or use flattened, paper grocery bags. Set aside.

Combine the margarine, orange juice, and salt in medium saucepan over medium-high heat. You can also do this in the microwave. Bring to a boil and remove from heat. Add the flour all at once and stir with a wooden spoon until the mixture is smooth.

Place the pan back on the heat and cook, stirring constantly, until the dough begins to pull away from the sides of the pan. Stir in the eggs, one at a time, until each is completely incorporated.

Fill a large saucepan with a couple of inches of vegetable oil (or use a deep fryer). Heat over high heat until very hot (not smoking). Scoop a large tablespoonful of the dough and use another tablespoon to ease the dough into the hot oil. Repeat with more dough (do not crowd the pan).

Cook the sufganiyot in batches, turning them to cook all sides evenly. Use a slotted spoon or tongs to move them to the prepared baking sheet to drain and cool slightly. Serve warm, dusted with plenty of confectioner sugar.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A