SMALL RECTANGULAR SUFGANIOT

My mother used to make flat, long and rectangular sufganiot that did not rise like the kind you find in bakeries these days in Israel. They were hollow inside, and my mother would fill them with plum jam.

Later in life, I discovered a similar treat in France that had lots of powdered sugar sprinkled on top. And once, when I served them to friends, they exclaimed, “Oh! We tasted pastries like this once in New Orleans,” which of course has its roots in French cuisine.

This recipe can be made dairy or parve. You don’t need to let the dough rise twice. You also don’t need to cut the sufganiot into little squares or make them symmetric.

Makes 40-45 medium sufganiot

3 cups flour, sifted

25 gr. fresh yeast

2 level Tbsp. sugar

¼ tsp. salt

2 medium eggs or 1 large egg 3 Tbsp. oil or butter, melted 1 tsp. brandy

1 tsp. orange or lemon zest 1¾ cup water or milk

For deep frying:

Canola oil

Topping:

200 gr. powdered sugar

Add flour to the bowl of a mixer. Add the yeast and sugar and mix gently. Add the salt. Form a well in the center and add the eggs, oil, brandy and zest.

Mix slowly and gradually add water or milk. Mix until dough begins to fall off the sides of the bowl.

Cover and let rise for 60-90 minutes, until dough doubles in volume.

Roll out the dough until it’s 1 cm. thick. Cut into small or medium squares.

Heat the oil for deep frying in a pot. When the oil is hot enough, drop a few squares in the oil. They should puff up and float. Fry them for about a minute. Turn over as soon as the first side browns. Fry on second side and then remove and place on paper towels. Continue to fry batches until you’ve used all the dough.

Place the sufganiot in a bowl or serving platter and sprinkle with powdered sugar.