Ingredients
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2 1/2
-
16
-
1
-
2
-
2
-
6
-
3/4
-
-
-
-
-
-
-
-
Directions
Beignets for Chanukah (Sufganiot),I was trying to follow a simple recipe when – surprise – I don’t have the ingredients! The results are these parve beignets that were a fantastic hit!,I was trying to follow a simple recipe when – surprise – I don’t have the ingredients! The results are these parve beignets that were a fantastic hit!
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Steps
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1
Done
|
Prepare Vanilla Pudding Using the Soy Milk. |
|
2
Done
|
in a Bowl Place the Flour, Pudding, Sugar, and Eggs. Knead Until All Ingredients Are Combined and a Sticky, Doughy Batter Is Formed. Cover With a Kitchen Towel and Let Rest For 15-20 Minutes. |
|
3
Done
|
Heat 6 Cups of Canola Oil in a 6-Quart Stock Pot, Covered, Over Medium Heat. When Dough Is Ready, Uncover Oil and Raise Heat to High. |
|
4
Done
|
Scoop Out a Tablespoon of Batter and Drop in Oil. (don't Make Doughnuts Too Big, They Expand and You Want Them to Cook Through.) You Should Be Able to Fry 6 or So Doughnuts at a Time. |
|
5
Done
|
When the Beignets Are Browned on One Side Use Slotted Spoon to Turn Them Over and Fry Until the Enire Doughnut Is Golden. |
|
6
Done
|
Remove Beignets and Let Cool and Drain on Paper Towel Lined Plates. Repeat With Remaining Batter. |
|
7
Done
|
Fill a Squeeze Bottle, Flavor Injector, or Syringe With Jelly, Jam, Custard Etc. and Inject a Little Into Each Doughnut. or Leave Plain. |
|
8
Done
|
Sprinkle Each Doughnut With Confectioner's Sugar or Roll in Confectioner's Sugar or Shake 3 at a Time in a Paper Bag With Confectioner's Sugar. |
|
9
Done
|
If Needed You Can Make Your Own Self-Rising Flour by Mixing 8 Cups of Flour With 1 Tablespoon of Salt and 5 Tablespoons of Double Acting Baking Powder. Blend and Store in an Air Tight Container Labeled "self-Rising". |
