Hanukkah is approaching, and it's impossible to escape the smell of frying in the air. This time, it's the North African doughnut we all love so much, and it's probably the most delicious one my parents taught me. They're airy, soft, and slightly crispy. Pure bliss. The technique is simple and fun; even children can help you make them.
My parents' delicious doughnuts
Ingredients:
500g of flour
1 tablespoon of dry yeast
2 tablespoons of sugar
1 teaspoon of salt
1 egg
1 1/2 cups of water
1 tablespoon of Brandy / Vodka / Arak
Sugar or icing sugar
Approximately 1 liter of oil for frying
Preparation :
1 – Sift the flour into the bowl of the food processor.
Add the dry yeast, sugar, and salt. Using a dough hook, lightly mix the dry ingredients.
2 – Add the egg, start kneading the dough at low speed, gradually adding the water. Knead the dough for about 10 minutes.
3 – Add the vodka (or arak / brandy) and knead for another 2 minutes until you obtain a smooth and sticky dough.
4 – Grease a bowl and transfer the dough into it. Cover with plastic wrap and let the dough rise for about two hours, until it has doubled in volume.
Preparing the doughnuts:
1 – Grease two large trays well.
With very oiled hands, form pieces of dough about 5 cm in diameter and place them on the greased trays at intervals from each other. Grease all the dough pieces on top.
2 – Cover the trays with the pieces of dough using plastic wrap and let the dough rest for about 45 minutes. Up to this point, it is possible to prepare in advance and keep the trays with the pieces of dough in the refrigerator for up to 5 hours.
Frying:
1 – In a medium saucepan (wide with high sides), heat the oil thoroughly over medium heat to a temperature of 160-170 degrees or until a small piece of dough shows small bubbles.
2 – It is very important to fry over medium heat. If the oil is too hot, the doughnut will cook on the outside and the dough inside will not be cooked, and if it is not hot enough, the doughnut will absorb too much oil.
3 – Grease your hands well, gently take a piece of dough from the tray, lift it carefully, and with your thumbs, make a hole in the center of the dough. Slowly stretch the hole while transferring the circle of dough from one hand to the other. It is important to have a large hole so that it doesn't close up during frying as the dough expands.
4 – Place the circle of dough in the hot oil and fry until the dough is golden brown on one side, turn over and continue frying until golden brown on the other side, remove to a large plate lined with absorbent paper.
5 – Continue frying all the pieces of dough in this way.
For the syrup coating, dip the doughnut while it is still warm. .
For the icing sugar, you will have to wait until they are completely cool before sprinkling them.
If freezing, do not add syrup or powdered sugar, only after removing from the freezer and heating slightly in the oven.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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