A delicious and easy alternative to traditional Hanukkah doughnuts and makes a delicious winter treat. Rather than cooking sugar syrup, prepare silan syrup or just drizzle some silan on top.
Makes 40 small doughnuts.
280 g (2 cups) flour
25 g live yeast
300 ml (1 1/4 cups) lukewarm water
1 tbsp sugar
3 tbsp mashed potatoes (from a medium potato, cooked and mashed without lumps)
Oil for deep frying
300 g (1 cup) Kinneret Farm natural silan
60 ml (1/4 cup) water
1 tsp lemon juice
1 tsp orange blossom water (optional)
- Blend flour with yeast, water, and sugar for about 1-2 minutes in a mixer with a kneading hook, until you have a batter. Add the mashed potatoes and knead for 10 minutes. The result should be a sticky, liquidy dough. Cover the bowl with plastic wrap and leave it to rise for an hour or until the volume is doubled.
- To make the syrup, bring the water and silan to boil and cook for about 2 minutes. Remove from the heat and immediately add the lemon juice and the optional orange blossom water. Let it cool completely.
- Heat up the oil for deep frying. Use two teaspoons to scoop out a tsp of the dough and drop it into the hot oil. Fry until golden, then flip it over and fry on the other side. The dough will expand significantly during the course of frying.
- Remove each doughnut from the oil with a slotted spoon and lay them on paper towels for a minute to absorb the oil. Dip them in the cold syrup for 10 seconds and then remove them and serve immediately.