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Sufganiot (filled doughnuts)

Posted by on Dec. 11, 2009 at 7:56 AM
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40 grams fresh yeast (one envelope)
1 tsp sugar
1/4 glass of water
4 glasses flour
3 tsp sugar
2 tsp oil
3 egg whites
3 egg yolks
2 eggs
3/4 glass water or milk
2 ts milk cream o Brandy
1 ts peal grated lemon
1 dot salt

1-Mix yeast with 1 ts sugar and 1/4 warm water glass, and leave it grow up , cover, in warm place, during 10 or 15 minutes until start the effervescence.

2-Put the other ingredients in a big and deeply boll,add the  yeast  that started (1) , and  work with your hand the dough 6 -7 minutes until its soft , elastic and non sticky. Add more flour if its necessary. 

3-leave it cover in warm place until duplicate the volume

4-put the dough in the floured table or counter  and make medium balls.

5- put the balls in a pan and let the grow up in the wam place, 20 or 30 more minutes.

6-Fired them in deeply oil pan 2minutes  each side + - or until you see they are cooked.
Note: the temperature of oil must not be too high because they will be burned outside and uncooked inside

7-take them off and dust with powdered  with sugar

8- also can be filled up with different jams , lemon cream , milk jam=dulce de leche (I usually fill with home made chocolate pudding)

Robin in Chicago

by on Dec. 11, 2009 at 7:56 AM
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