Traditional Chanukah Doughnuts
Source of Recipe
Aunt Saunny
Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!
Ingredients:
1 � ounces fresh yeast
1 � cups warm water
1 Tbsp. sugar
3 eggs
� cup oil
� cup sugar
� cup non dairy creamer
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
6 to 7 cups of flour
Also:
Oil for frying
Confectioners' sugar
USE: 2-quart pot
YIELDS: 5 to 6 dozen doughnuts
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-� hours.
Roll out dough �-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready
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