RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chocolate Sufganiyot: Israeli Doughnuts - dairy
" My version is an intensely chocolate-flavored one that I developed for the chocolate lovers in my family; they like them served with ice cream and chocolate sauce." JUDY ZEIDLER Notes from KPS: The on-line version of this recipe had the words "low fat cooking" in parenthesis directly under the title of the recipe. I keep looking at this recipe and can't figure out why that description gets attached to this recipe! I have the suspicion that someone in the typesetting department was having a little fun. Sure the recipe uses buttermilk, but any low fat advantage from buttermilk gets lost in the oil used for frying. If anyone can figure out why this should earn the designation "low fat cooking" I'd sure appreciate the explanation! Oil 3 cups sugar 2 eggs plus 1 egg yolk 3 1/2 cups unbleached flour 1/4 cup cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1 cup buttermilk Combine 1/4 cup oil, 1 cup sugar, eggs and egg yolk in bowl and beat with electric mixer until fluffy. Sift together flour, cocoa, baking powder and salt. Stir into oil mixture alternately with buttermilk. Heat 2 to 3 inches oil in heavy deep skillet to 340 degrees. Drop batter by tablespoons into hot oil and cook in batches until doughnuts are evenly fried, 2 or 3 minutes per side. Do not crowd pan. Drain on paper towels. Roll in remaining 2 cups sugar. Yield: 24 sufganiyot. Source: LA TIMES, 12/17/97 "Cocoa Puffs" by Judy Ziedler
