Sufganiot - Doughnuts

Because of the significance of oil in the miracle of Chanukah, it has become customary to partake of foods fried in oil during the holiday.

Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1/4 cup canola, soybean, or other oil
• 1/4 cup orange juice or brewed coffee
• 2 1/2 cups flour 2 teaspoons baking powder
• Extra flour for the work surface
• Oil for deep frying Glaze:
• 1/2 cup confectioners’ sugar
• 2 teaspoons orange juice or brewed coffee, approximately

Directions for doughnuts and fritters:

In a medium size mixing bowl, use an electric mixer to beat the eggs with the sugar and oil until well mixed. Beat in the juice or coffee, the flour, and the baking powder.

FOR DOUGHNUTS:

1. Spread a thin layer of flour on a clean, dry work surface. Turn the dough out onto the flour. Coat your fingers with flour. Flatten the dough a little, then flip it over to coat the other side lightly with flour. Gently roll the dough out to a thickness of 1/2 inch.
2. Using a doughnut cutter dipped in flour, cut the dough into as many doughnuts and doughnut holes as you can. Reroll scraps, cut the remainder.
3. In an electric skillet or a large deep pot, heat an inch of oil until it is hot but not yet smoking. Carefully drop as many doughnuts and holes as will fit comfortably in the skillet or pot. Fry a few minutes on each side until nicely browned. Drain well on paper towels.
4. For the glaze, place the confectioners’ sugar in a small shallow bowl that will be large enough to accommodate a doughnut for dipping. Blend in orange juice or coffee half a teaspoon at a time, until smooth and just thick enough to run off the spoon. While still warm, dip the doughnuts into the glaze. If you prefer, sprinkle the fried doughnuts with plain confectioners’ sugar.

FOR FRITTERS:

Omits steps one and two above. Heat the oil as in Step 3 above. Carefully drop the dough (which will be sticky) by rounded teaspoons into the hot oil. Fry until golden all over. Drain well on paper towels. Sprinkle with confectioners’ sugar, dip into a glaze, or serve with a little bowl of honey for dipping.