SMALL REC­TAN­GU­LAR SUF­GAN­IOT

The Jerusalem Post Magazine - - FOOD -

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.

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