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    Sufganiot for Chanukah

    Source of Recipe

    Brenda Lee Olson

    Recipe Introduction

    original from Rinah Shalom; modified by BL Olson

    List of Ingredients

    1 tablespoons dry yeast
    2 cups of warm cf milk substitute
    1 cup plus 2 teaspoons of sugar
    5 cups of GF flour blend
    6 egg yolks
    1 teaspoon vanilla extract
    rind of small orange, grated
    cup soft CF margarine
    cup jam of choice
    Vegetable Oil for frying
    Powder Sugar for topping


    Mix yeast with cup milk sub and 2 teaspoons of sugar. Put aside for 10 minutes.

    Mix flour, salt and rest of sugar in a large bowl. Pour in the yeast mixture and flour. Cover the bowl with a towel and let it stand for 20 minutes.

    Add the egg yolks, vanilla, orange rind and butter. Knead into soft dough using the remaining milk. Cover and let stand in a warm place for 2 hours.

    Roll out the dough inch thick and cut into 3-inch circles. Let circles rise for 1 hour.

    Heat 3 inches of oil in a deep saucepan to 360 degrees using a candy thermometer, or use a deep fryer. Deep fry in oil on both sides, 4 at a time until lightly brown. Remove from oil and drain on paper towels.

    When cool enough to handle, make a small cut on the side and spoon 1 teaspoon of jam in. Sift powered sugar over the Sufganiot. (Makes 3 dozen) ENJOY!

    Notes from BL:

    You will probably need slightly more than 5 cups of GF flour. My blend included pea flour as I simply used the flour blend I had made for pancake batter. The easiest way to fill the doughnuts is to use a ziplock bag with a pastry tip inserted to the end. Don't overfill or the children WILL make a mess.
    These do not work well in a doughnut maker, which seems to prefer a more cake-like batter.





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