Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.
Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
Form the dough into balls with a 2-inch diameter.
Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.
Per Serving: 788 calories; protein 14.3g; carbohydrates 75.6g; fat 47.6g; cholesterol 66.5mg; sodium 1134.7mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.