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  DONUT MAKING BY PATISSIER SHIKMA ARAKY COHEN

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Recipe For 30 Sufganiyot.

 

INGREDIENTS:

7 cups of flour

2 tbsp. dry yeast 

1 1/4 cup of warm milk/ water

1/2 cup of sugar 

3 eggs

100 grams butter / 3.5 oz. butter/ 80 mil oil (2.7 oz. / 1/3 cup)

2 tbsp. Brandy/ Rum/ Bourbon/ Cognac 

Lemon zest from 1/2 a lemon 

Oil for frying

 

MIXING INSTRUCTIONS:

Mix half of the flour with the yeast. 

Add milk or water for parve, sugar, butter or or oil for parve, Brandy and lemon zest. Mix.

Add the flour few spoons at a time and mix for 5 more minutes. 

Cover the bowl with a plastic food wrap until doubled the volume (1 - 1 1/2 hours).

Roll 30 small balls (size as an egg) with very little flour and place them in a square piece of a parchment paper. Spray the dough ball with oil and cover (loose) with plastic food wrap until doubled. You have to be patient.  

In a deep and wide pot heat the deep oil to a 160 °C or 320°F. Fry the doughnuts 4-5 at a time 2 minutes every side (until they get the brown nice color). Let the doughnuts chill before you put the jam/jelly in the sufganiyot and sugar powder on it.

 

 

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