What could be more perfect for the frying pan? Sweet, rich, filling! Enjoy this recipe for Sufganiyot.
2 1/2 cups self-rising flour
1 1/2 cups sour cream – parve or dairy
2 Tablespoons granulated sugar
1 teaspoon fresh lemon juice or orange juice
1/4 teaspoon salt
1 teaspoon vanilla
Canola or vegetable oil – one 32–ounce bottle
Topping: 2-3 Tablespoons powdered or granulated sugar
In mixing bowl, combine flour, eggs, sour cream, sugar, lemon juice, salt, and vanilla. Mix well.
In deep pan heat oil until hot, until 375 degrees. Drop batter, about one Tablespoon at a time, into hot oil. Fry until bottom appears light brown; turn and continue to fry until the other side is light brown.
Remove from oil with slotted spatula; Drain on paper towels. With a cooking “syringe” fill with favorite jelly or preserves and “inject” in the center of doughnut. Sprinkle or dip into powdered or granulated sugar. Serve warm.
Yield: Approximately 23 – 25 doughnuts
Recipes: Desserts, Sufganiyot, Doughnuts, Parve or Dairy, Kosher