"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sufganiot Recipe

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This recipe for Sufganiot, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Sachs-Serfess


2 pkgs dry yeast or 1 oz compressed yeast
1 cups milk, hot
2-2 cups flour
cup milk, lukewarm
3 eggs
cups sugar
1 tsp vanilla
cup butter or margarine
Jam or jelly (any flavor)
oil for deep frying
sugar, powdered or granulated, for coating

1. Dissolve yeast in lukewarm milk. Stir one cup flour into hot milk; combine and leave in a warm area until bubbly (30-45 minutes).

2. Mix eggs, sugar, and vanilla and add to dough, then add butter and remaining flour.

3. Turn out onto lightly floured board and knead until smooth. Cover with towel, place in warm area, and let rise until doubled in size (about 40 minutes).

4. Roll out to -inch thickness on floured board and cut into rounds with cookie cutter. Put one tsp jam between each pair of rounds and press edges together.

5. Cover and let rise for another hour. Drop into hot oil and fry until golden brown. Drain well, and dust with powdered sugar or dip both sides in granulated sugar.

Number Of Servings:
Number Of Servings:




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