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Showing 1-5 of 5
on December 19, 2011
on December 17, 2008
I gave this recipe to a friend looking to make low fat sufganiyot, and she and her family were extremely happy with the results! They said it was very delicious and tasted just wonderfully! I made them and thought the dough was a bit hard to work with but expected as I'm not the best baker, and also because your instructions were so good, I was expecting the stickiness. I did add some dulce de leche sauce in the center and it turned out moister and sweeter, which I liked very much. Definitely recommend to those watching their calory intake and still looking to enjoy the flavor of Hanukkah. Toda v'chag sameach!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 08, 2007
I made these a few different ways to take to my inlaws. I made some in a donut shape, and I made some as "donut holes" (nice bite sized treats). But the best were the ones that I made in the muffin tins. After cooking them in the tins and letting them cool, I injected some applesauce into them. They were a huge hit, and I am going to be making more very soon! Great instructions.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #359061
on May 16, 2007
Delicious and easier than I thought going into it. The dough is tough to handle but once you coat it with the flour, you're much better off! Thanks for being reassuring with the stickiness of the dough! AMAZING!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Mom of 10
on December 27, 2005
Serving Size: 1 (43 g)
Servings Per Recipe: 25