Monday, 30 November 2009

Marie Antoinette's Doughnut



Known as Austro-Hungarian carnival doughnuts ('donut' spelling pour moi fellow Canadians), Sufganiyot are so sweet and delicious; royal, delicate & luxurious enough to be baked and eaten at Marie Antoinette's french court chateau. Because these holiday treats are fried in oil, they have been adopted in Israel to celebrate Hanukkah.






1 teaspoon dried yeast
1/4 cup (50 ml) lukewarm milk or water
2 tablespoons sugar
1 whole egg
1 egg yolk
3 tablespoons sour cream or vegetable oil
A pinch of salt
2 or 3 drops of vanilla extract
1 2/3 cups (250 g) flour, plus a little more if necessary
Oil for deep-frying
Apricot, red-currant, or raspberry jam
Confectioners' sugar to sprinkle on


Dissolve the yeast in the warm milk or water with 1 teaspoon of sugar and leave for 10 minutes, until it froths. Beat the rest of the sugar with the egg and the yolk. Add the sour cream or oil, the salt, vanilla, and yeast mixture, and beat very well. Fold in the flour gradually, and continue beating until you have a soft, smooth, and elastic dough, adding more flour if necessary. Then knead for 5 minutes, sprinkling with a little flour if it is too sticky. Coat the dough with oil by pouring a drop in the bowl and turning the dough in it. Cover the bowl with plastic wrap and leave in a warm place to rise for about 2 hours, or until doubled in bulk.
Knead the dough again for a few minutes, then roll out on a floured surface with a floured rolling pin to 1/4-inch (1/2-cm) thickness. With a pastry cutter, cut into 2-inch (5-cm) rounds. Make a ball out of the scraps so as not to waste them, roll out, and cut into rounds. Put a teaspoon of jam in the center of a round of dough, brush the rim with a little water to make it sticky, and cover with another round. Press the edges together to seal. Continue with the rest of the rounds and arrange them on a floured tray. Leave them to rise for about 30 minutes.
Heat 1-1/2 inches of oil in a saucepan to medium hot. Drop in the doughnuts, a few at a time. Fry in medium-hot oil for 3-4 minutes with the lid on until brown, then turn and fry the other side for 1 minute more. Drain on paper towels. Serve sprinkled with confectioners' sugar. They are at their best when still warm and fresh.
VARIATION
An easier way is to fry a thicker round of dough--about 1/2 inch (1 1/4 cm) thick--and when it is cool enough to handle, cut a slit with a pointed, serrated knife and put in a teaspoonful of jam


5 comments:

Pamela Terry and Edward said...

Ach! After last week, it's just celery for me!!

sinnlighet said...

Hello my friend over there! Can a cookie be really sensual? Like like like!!

Peace and love

Agneta

Di Overton said...

I am sitting here 12 miles from the nearest shop and would kill for a doughnut right now :(

IRENE said...

I love that film and Dunst. As for the daughnuts, I posted your recipe on my blog with an additional real-life story.Many real thanks.

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