Guess what today is?
That’s right! I’m making sufganiot – jam-filled doughnuts. Which means it’s Channukah!
Home-made organic doughnuts from scratch:
Step 1: create a universe in which the following ingredients are available: Wheat flour, yeast, salt, sugar, cinnamon, milk, water, jam, oil.
Step 2: make up a basic yeast dough with a little milk and sugar, lets say, 4 cups flour, 2/3 cup sugar, a packet instant yeast, pinch salt, teaspoon cinnamon. mix it up and slowly pour in about a cup of warm milk and water (half-half). Keep adding in the milky water till you have a dough you can knead. Might need a tad more than a cup.
Step 3: knead the dough. (Baker’s secret: Make sure you taste some. Eating dough is vital to the process). Then cover it in a bowl and leave to rise for an hour or two (longer for colder temperatures).
Step 4: tear off and roll up small balls of the dough, flatten them into rounds, make a depression in the middle (almost as if you’re starting to make a bowl). Plop in a spoonful of jam – careful to get jam only in the centre of the dough bowl – and top it with another round of dough. Press the edges together carefully to make a nice seal (so jam wont leak out when cooking), roll the whole thing a little into a nice shape, and leave to rise more. Repeat till you run out of dough.
Step 5: Heat oil in a pot and deep fry the doughnuts till golden outside and cooked all the way through. Baker’s tip: don’t have a tantrum and throw boiling oil all over yourself.
Option: instead of a dollop of jam, put a square of chocolate in the middle.