SUF­GANIYOT

Grand Magazine - - FEATURE -

(Makes 36) Suf­ganiyot are round jam-filled dough­nuts fried in oil. A red jam, such as straw­berry, is of­ten used, but feel free to use your favourite. If the dough­nut won’t flip over af­ter it rises to the top, an air bub­ble may be the cul­prit — sim­ply lift the pas­try out of the oil, pop the bub­ble with the tip of a sharp knife and re­turn it to the pot. 140 ml (½ cup + 1 ta­ble­spoon) hand-hot milk (or more, as needed) 5.5 ml dry ac­tive yeast (not rapid rise yeast or pizza yeast) (1 sa­chet) 125 ml (½ cup) sugar 38 ml (2½ ta­ble­spoons) soft but­ter 2.5 ml (½ tea­spoon) salt 2 egg yolks 5 ml (1 tea­spoon) vanilla 585 ml (21/3 cups) all-pur­pose flour (or more, as needed) 190 ml (¾ cup) jam OR jelly (or more, as needed) 1.5 litres (6 cups) peanut oil OR flavour­less oil suit­able for deep fry­ing (as needed) Ic­ing sugar or cas­tor sugar for rolling

1. Dis­solve the yeast and one-half tea­spoon of sugar in the milk. As it froths, cream the but­ter, sugar and salt in a sep­a­rate bowl; beat in the egg yolks and vanilla.

2. Pour the yeast mix­ture into the but­ter and com­bine. Beat in the flour then knead for 10 min­utes (us­ing a stand mix­ture). The dough should be firm, slightly tacky, and not stick to the sides of the bowl.

3. Place the dough in a but­tered bowl and cover. Let rise un­til dou­bled in vol­ume — you can ei­ther do this by plac­ing the bowl in the re­frig­er­a­tor overnight OR place the bowl in a warm, draft-free spot for about 1¼ hours.

4. If the dough is com­ing out of the fridge, let the bowl sit at room tem­per­a­ture for about 30 min­utes be­fore mak­ing the suf­ganiyot. Turn the dough onto a lightly floured sur­face and gen­tly roll out to 6 mm (¼-inch) thick­ness. Cut with a 5 cm (two-inch) round pas­try cut­ter. Gather and re-roll scraps and cut re­main­ing discs. Let rise un­til dou­bled in size, about 30 min­utes.

5. Line one tray with a dou­ble layer of pa­per tow­els and place a wire rack on top. Heat 5 cm (2 inches) of oil in a heavy bot­tomed pot to 195 C (385 F).

6. Care­fully lower the discs into the oil, be­ing care­ful to not over­crowd the pot — there should be at least 2 to 3 cm (about one inch) be­tween the dough­nuts. The discs will sink and then rise. Af­ter they rise, care­fully flip them onto the sec­ond side.

7. Turn them ev­ery 10 to 15 sec­onds un­til both sides are golden brown; each batch will take two min­utes (or less) to cook. Re­move and cool on the wire rack. Re­turn the oil to tem­per­a­ture be­tween batches.

8. When cool enough to han­dle, bore a small hole into each suf­ganiyah with a par­ing knife, and then, us­ing a pas­try in­jec­tor or a cof­fee spoon, fill with a tea­spoon of jam (or as much as the dough­nut will hold). Roll in sugar and serve.

Prep time: about 2¼ hours (in­clud­ing ris­ing time)

Cook time: 30 min­utes

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