The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 25 dough­nuts.

Use cookie cut­ters with a 3.5-cm. di­am­e­ter. 1¼ cups (170 g.) flour, sifted

1 level tsp. (5 g.) dry yeast

2.5 Tbsp. (25 g.) sugar

½ large egg (30 g.)

20 g. but­ter, at room tem­per­a­ture

¼ cup (70 g.) milk

2 Tbsp. (15 g.) Rivyon but­ter­milk

For fry­ing:

Oil for deep fry­ing


100 ml. sweet cream

100 g. bit­ter­sweet choco­late


Royal ic­ing pow­der (can be bought in spe­cialty stores. Can add nat­u­ral food col­or­ing: pink, green, or­ange or white)


Sprin­kles (op­tional)

Add the flour, yeast and sugar to the bowl of an elec­tric mixer fit­ted with a dough hook and mix. Con­tinue to mix while adding egg, but­ter, milk and rivyon. Mix for eight min­utes on medium speed un­til well mixed.

Trans­fer to a greased bowl and cover with plas­tic wrap. Set aside for 50 min­utes.

Roll out dough un­til it’s 1-cm. thick. Place on a tray and put in the freezer for 10 min­utes. Cut out cir­cles with a 3.5-cm di­am­e­ter with a cookie cut­ter. Cut out another cir­cle with a di­am­e­ter of 1cm from the mid­dle of the large cir­cle.

Heat oil for deep fry­ing. Add the dough pieces and fry for three min­utes on each side. Re­move and set on pa­per tow­els.

To pre­pare the ganache, add the cream and choco­late to a mi­crowave­able bowl and heat a few sec­onds at a time. Mix un­til smooth.

To pre­pare the ic­ing, add the ic­ing pow­der to a bowl and pre­pare ac­cord­ing to di­rec­tions on pack­ag­ing. Sep­a­rate into a num­ber of bowls and then add food col­or­ing to each one.

Dip the dough­nuts into the ic­ing and then set on a rack to dry. Top with sprin­kles if de­sired.

Level of dif­fi­culty: Medium. Time: 2 hours. Sta­tus: Dairy.

(Gal Buch­nik)

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.