Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Sufganiot Biegnets Part 2: The Recipe

Posted Jan 27 2009 8:20pm


Here at last, as promised, is the recipe for the Sufganiot Biegnets... These are such a breeze to make, they're definitely for year-round baking. You know, it's not just for Chanukkah anymore... Ok, very bad line. I apologize. I'll stop talking now, and get to the recipe.



Sufganiot Biegnets

1 1/2 cups flour
1/2 tsp salt
1 T baking powder
2 T light canola margarine
3/4 cup milk (more or less may be necessary, depending on the humidity of where you live)
Canola oil for frying
Powdered sugar for dusting

~ Sift together the flour, salt, and baking powder.
~ Pulse the flour and margarine together in a food processor until well mixed - the flour will now have the texture of fine corn meal.


~ Pour in the milk gradually, adding more or less as necessary to make a moist dough.


~ Pat the dough out on a floured surface to a 1/4" thickness. Fold the dough over once, and pat the dough out again to a generous 1/4."
~ In a large frying pan, heat 1/2" of canola oil until it sizzles when a pinch of dough is dropped in.
~ Cut out the dough into circles (I use a white wine glass - it makes beautifully sized rounds, and the thin glass cuts through the dough with ease!), and transfer gently to the hot oil. These aren't fussy donuts, so I don't bother with a candy thermometer and a precise temperature - just keep the heat around medium once you've heated up the oil initially. You want it hot enough that the oil sizzles gently when the dough circles are introduced, but doesn't go crazy and burn the donuts right away.
~ When the donut is lightly browned on one side, turn it over in the oil and brown the other side. Transfer to a paper towel lined plate, and dust with powdered sugar. (I used raw sugar for this batch, partly because I wanted to try the light caramel flavor and nice crunchy texture of raw sugar, and mostly because I was out of powdered sugar that morning... Powdered sugar really is the way to go).
~ Serve right away, warm from the pan. You want to make just enough so that they're all consumed immediately, because, alas, they don't keep so well. They're so uncomplicated to make, though, that it's worth baking a fresh batch whenever you're craving some...

Oh yes, and here are the little Biegnet bites that you should absolutely make with the leftover bits of dough:

Post a comment
Write a comment:

Related Searches