shakshuka: Traditional Doughnuts - סופגניות

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Traditional Doughnuts - סופגניות

ימי החנוכה
[mid]

ימי החנוכה חנוכת מקדשנו
בגיל ובשמחה ממלאים את ליבנו
לילה ויום סביבונינו יסוב
.סופגניות נאכל בם לרוב

!האירו ! הדליקו
נרות חנוכה רבים...

סו סו - סופגניה

,בואו ילדים נכין
.יחדיו סופגניה
,מבצק מקמח מים
.וריבה קנויה

,סו,סו,סופגניה
.חמה ומתוקה
,סו,סו,סופגניה
.לחג החנוכה

כאן בשמן היא
,תרתח לה הסופגניה
,ביץ ביץ בץ היא תזמר
.הנה כבר עשויה

פזמון...

,נמלאנה בריבה
.לה בטן כה שמנה
,בואו לשולחן כולם
.זה חג החנוכה

Traditional Doughnuts - סופגניות

1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ 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 1-½ hours.

Roll out dough ½-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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