Ingredients
| 1 tablespoon dry yeast | |
| 1 tablespoon sugar | |
| 500g sifted flour | |
| ½ tablespoon baking powder | |
| ½ tablespoon salt | |
| 1 tablespoon brandy/cognac | |
| sunflower oil, to deep fry | |
| COATINGS | |
| 1 cup caster sugar | |
| 1 teaspoon ground cinnamon | |
| ground cardamom, optional | |
| (or use honey, chocolate, jam) |
Here is a quick, airy and chewy doughnut for Hanukkah. Be creative, use your imagination and create your own coating/ dipping sauce.
Instructions
| 1. | For the starter, put the yeast, sugar and ¼ cup lukewarm water in a bowl and mix well. |
| 2. | Cover the bowl and let it rest for 10 minutes. |
| 3. | Stir the starter and add the flour, baking powder, salt, brandy and 1¾ cups lukewarm water. |
| 4. | Knead for about 5 minutes to a uniform, very wet dough. |
| 5. | Cover and leave to rise until doubled in size, about 50-60 minutes, depending on the weather. |
| 6. | Lightly grease your hands and gently go around the dough lifting it to let the air out. |
| 7. | Leave to rise for another 15-20 minutes. |
| 8. | Put the sugar, cinnamon and cardamom (if using) into a bowl and mix. |
| 9. | In a pot, heat the oil to 160°C. |
| 10. | With slightly wet hands, take a ball of dough the size of a golf ball and make a large hole in the middle of the dough. |
| 11. | Fry for about 3-4 minutes, then turn and cook for about 2 minutes more. |
| 12. | It is important to turn the sfinge over only once – wait until nicely golden on the bottom, flip and fry again until nicely golden on the other side. |
| 13. | Remove from the oil and put straight into the bowl with the sugar-cinnamon mix, covering both sides. |
| 14. | For other coatings, dip the doughnuts or drizzle the topping over. |
Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg