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Next High Holidays
The High Holidays
September 09-18, 2010. Rosh Hashana and Yom Kippur - A day of
sweetness and a day of atonement are the culmination of a month-long
process of coming back to God.
Classified
Sufganiyot

Ingredients:
*1/2 Cup margarine
Mode of Preparation:
1. Place margarine and 1 cup water in a small saucepan over medium-high heat. Bring to a boil.
2. Stir in flour and sugar.
3. Cook, stirring vigorously, just until mixture forms a ball.
4. Remove from heat.
5. Carefully drop batter by slightly rounded tablespoons into hot oil.
6. Fry until puffed and golden brown on all sides, about 2 minutes.
7. Using a slotted spoon, remove from oil and drain on paper towels. Cool completely.
8. Fill a pastry bag, fitted with a filling tip, with preserves. Insert tip into each doughnut and squeeze about ½ tablespoon of filling into each.
9. Dust with confectioners’ sugar and serve.
10. Sufganiyot do not store well, so are best eaten the day they are made.









