66 | HOLIDAYS 1 kilo white flour 2 Tbs instant dry yeast 1/3 cup sugar 1 tsp grated orange zest ½ cup canola oil 3 cups non-dairy milk 1 tsp salt 2 Tbs brandy/Grand Marnier/ Drambuie FOR FRYING 1 deep and wide pan 2 liters canola oil TO SERVE Icing sugar Jam Chopstick, knife, teaspoon In a mix master combine flour, yeast and sugar. Combine grated orange zest, oil and milk and add to flour, mixing on lowest speed until mixture comes together. Add salt and brandy and mix for 10 minutes more until dough is pliable and slightly sticky. Transfer to a large oiled bowl and cover with nylon wrap or a slightly damp towel. Let rise for 1 hour or until doubled in size. Place a sheet of baking parchment on an oven tray and oil it lightly. Flour a working surface. Roll out the dough to 2 cm thickness. With a floured 6 cm round biscuit cutter or a drinking glass cut out rounds. Cover again. Heat canola oil in large round pot to 150°C degrees or when a wooden spoon is placed in the oil small bubbles appear by the shaft of the spoon. If the bubbles are large the oil is too hot so reduce flame and wait two minutes. Carefully place sufganiyot in oil, making sure that the side that was upmost on the tray is placed down into the oil. Let the sufganiyot fry for two minutes, making sure they don’t turn over. When there are no more bubbles by the dough carefully turn them over and continue frying until the bubbles again disappear. Remove from oil with a slotted spoon and place on paper towels. If you need to fry the sufganiyot in two rounds make sure to heat the oil again before placing the second round in the oil. When ready to serve dust lightly by passing icing sugar through a sieve. Let guests make their own holes in the sufganiyot with a chopstick and fill with jam of their choice – strawberry or red fruits are best.
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