By: Ellie Vorhand
- 450g flour
- 1/2 cup oil
- 1oz fresh yeast or 1 1/2 tbsp dried yeast
- 75ml water
- 1/4 cup sugar
- 2 eggs
- Oil for frying
- Chocolate, jam, caramel etc for filling
- Caster sugar for coating
Mix yeast and water together with half of the sugar, set aside to bubble.
Place the rest of the ingredients including the rest of the sugar in a bowl. Once yeast has proofed, add it to the rest of the ingredients and mix to form the dough.
Set aside to rise.
Once dough has risen, gently knead it and divide it into 24 pieces.
For doughnuts filled with a solid like chocolate, place it in the centre of a piece of dough and gather the edges together to seal it into a ball. For doughnuts filled with a liquid like jam it is best for them to be filled after frying, therefore just roll the dough into a ball and set aside for the second rise.
Allow the balls of dough to rise again while the oil heats up.
Deep fry in oil on both sides until golden brown, about 2-3 minutes on each side.
Once removed from oil, roll in the sugar.
Fill with filling if desired.
? Tip – To serve this on Friday night, ensure the meat has cooled down completely to room temperature. Then place slightly raised on the hot plate just before Shabbos. The meat will heat up nicely and will not over cook! Heat the glaze up separately.