Beignets for Chanukah (Sufganiot)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare vanilla pudding using the soy milk.
  • In a bowl place the flour, pudding, sugar, and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15-20 minutes.
  • Heat 6 cups of canola oil in a 6-quart stock pot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high.
  • Scoop out a tablespoon of batter and drop in oil. (Don't make doughnuts too big, they expand and you want them to cook through.) You should be able to fry 6 or so doughnuts at a time.
  • When the beignets are browned on one side use slotted spoon to turn them over and fry until the enire doughnut is golden.
  • Remove beignets and let cool and drain on paper towel lined plates. Repeat with remaining batter.
  • Fill a squeeze bottle, flavor injector, or syringe with jelly, jam, custard etc. and inject a little into each doughnut. Or leave plain.
  • Sprinkle each doughnut with confectioner's sugar or roll in confectioner's sugar or shake 3 at a time in a paper bag with confectioner's sugar.
  • If needed you can make your own self-rising flour by mixing 8 cups of flour with 1 Tablespoon of salt and 5 Tablespoons of double acting baking powder. Blend and store in an air tight container labeled "SELF-RISING".
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