Recipe - Doughnuts (Sufganiot)

1 kg Sifted flour; About 8 3/4
Cups
2 Eggs
One half teaspoon Salt
4 tablespoon Sugar
One half cup Oil
50 g Fresh yeast; About 1 Three fourths Oz.
1 pack Vanilla sugar; (10 gm)
2 cup Warm water; approximately
One fourth cup Cognac
Jam
Icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar. Mix
well. Add oil, water, cognac. Mix till smooth. Add eggs. Mix again. Add
remaining flour until smooth, elastic texture is obtained. Leave to rise.
Knead, then roll out dough with rolling pin and divide into 4 sections.
Roll out each section, cut into rounds with a cup, leave to rise for 1
hour. Fry in deep oil until golden brown. Drain. Inject with jam and roll
in icing sugar.

Recipe by: The World Zionist Organization A BYTE OF HANNUKAH

Posted to JEWISHFOOD digest V97 #324 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Dec 13, 1997