Sugar Donuts

This recipe started when my father requested me to make the same donuts his mother would make on channukah. I vaguely remember them from my grandmother but i was determined to find a recipe.

Lucky for me, my mother in law used to make very similar ones every Channukah when my husband and his brothers were younger. And she had gotten that recipe from a friend that had prepared them and brought them to one of my MIL’s son’s brit.

Of course, the recipe was missing most of the ingredients and came with no directions whatsoever (like any good old moroccan recipe). So I tested them and adjusted quantities, and they came out just perfect. They were devoured by my whole family in a few minutes!

Ps- I am not a margarine consumer at all. If i decided to stick to it here, it's because the texture of the dough changes tremendously because of it and makes it much easier to work with. Also, it is a very minimal amount.

Yields 40 donuts

• 1 1/2 tbsp yeast

• 1/4 cup sugar

• 1 1/2 cup warm water

• 3 eggs

• 1/2 stick (or 1/4 cup) margarine

• 1/2 cup oil

• 1 tsp vanilla

• 1/2 tsp salt

• 4 1/4 cups flour

• Oil, for frying

• Sugar, to dip

DIRECTIONS:

1. In the bowl of an electric mixer, proof yeast, sugar and water for a few minutes.

2. Combine all other ingredients besides for the flour. Make sure not to put the salt directly on the yeast. Using a dough hook, mix everything at high speed to make sure to break up the margarine as much as possible.

3. Add flour one cup at a time, waiting for it to be fully incorporated before adding the next. Knead your dough for about 5-7 minutes. Your dough should be soft and a little sticky but not stick to your hands (refer to highlights for detail)

4. Cover and let rest for 40 minutes.

5. Transfer dough to a lightly floured surface. Cut dough in 4, then each part in 10 small pieces. Roll out each piece then form circle. Set aside on a clean surface and cover to rest.

6. By the time you are done forming, heat about 2 inches of oil at 350F in a large pot. Start frying in order of the one that was formed the first to the last.

7. Fry on both sides. They should be dark brown. Transfer to a cooling rack for a few seconds then to a bowl of sugar to dip.

Enjoy,

Guila