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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sufagnyot Recipe

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This recipe for Sufagnyot 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!
Category:
Category:
Ingredients:  
Ingredients:  
40g fresh yeast
1 tsp sugar
¼ cup lukewarm water
4 cups flour
3 tbsp sugar
2 tbsp oil
3 egg yolks
2 eggs
¾ cup water
2 tsp brandy or vanilla
1 tbsp lemin rind
Directions:
Directions:
1. Mix all ingredients (including the yeast) with an electric mixer on low speed for 4 to 5 minutes.

2. Knead by hand 6 to 7 minutes. Let stand for 1.5 hours to rise and cover with cloth.

3. Put on a floured board and roll to ¾ inch thick. With a small cup, cut out circles.

4. Place the circles on a floured tray. Cover with cloth for 20 to 30 minutes to rise.

5. In a pot, heat approximately 4 inches of oil till very hot (put in a small piece of carrot). Put the circles slowly, top side down into oil. Cover and fry 2 to 3 minutes until brown. Turn over and fry 2 to 3 additional minutes.

6. Drain on paper towels. Fill a pastry bag or syringe with jelly and inject into the sufganyot. Dust with powered sugar.

 

 

 

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