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Israeli doughnuts (soofganiyot) TC "Israeli doughnuts (soofganiyot)" \f C \l "1"

 

Darcy Glasser Period 4

  • In a mixing bowl, add each ingredient, except oil and powdered sugar, one at a time, mix well after each addition. The batter should be very soft.
  • In a deep skillet, heat oil until hot enough to fry a 1-inch cube of bread in 1 minute. Carefully place dough, 1 tablespoon at a time, into oil. Fry doughnuts, a few at a time, 3 to 5 minutes, or until golden brown on all sides. Remove from oil with slotted spoon and drain on paper towels.
  • When all doughnuts are fried, pour powdered sugar into a plastic or brown paper bag. Add a few doughnuts at a time, close bag, and shake gently, until well coated. Repeat until all doughnuts are coated with sugar. Serve warm.

Preparation time: 20 minutes
Cooking time: 15 minutes
Makes about 25 doughnuts

Recipe ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 1 1/2 cups, 12 ounces, sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups vegetable oil, for frying
  • 1 cup powdered sugar, for coating doughnuts

 

 

 

 

 

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