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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt. Ingredients:
1/2 cup king arthur premium 100% whole wheat flour |
1 package (1/4 ounce) active dry yeast |
1/4 teaspoon ground cloves |
1-1/2 to 2 cups king arthur unbleached all-purpose flour |
1/2 cup water |
1/4 cup honey |
2 teaspoons canola or peanut oil |
1 egg |
1/2 teaspoon vanilla extract |
oil for deep-fat frying |
3/4 cup seedless raspberry preserves |
confectioners' sugar |
Directions:
1. In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels.
5. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small tip. Fill bag with preserves.
6. With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectionersâ sugar. Serve warm. Yield: 1-1/2 dozen.
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