A famous Israeli pastry chef came up with the idea of preparing a traditional Hanukkah dish - Sufganiyet donuts - not by frying in oil, but by baking them in the oven. This is how very delicate airy buns are obtained, which are easily filled with a sweet filling in the form of jam or cream.
It is necessary
- - flour - 500 g
- - water - 180 ml
- - decoction of beans - 100 ml
- - vanillin - on the tip of a knife
- - sugar - 50 g
- - vegetable oil - 1 tablespoon
- - dry yeast - 2 tsp
- - salt - 0.5 tsp
Instructions
Step 1
To make Sufganiet, you need yeast dough. For those who do not eat eggs, as well as in the midst of fasting, we replace the chicken eggs that are part of the classic donut recipe with vegetable protein. This can be a decoction of white beans or a decoction of chickpeas. The liquid must be pre-cooled for several hours. Then beat the broth, like the white of a chicken egg, until a not very thick foam is formed.
Step 2
Put salt, sugar, butter and whipped vegetable protein into cold water. Now gradually add the flour pre-mixed with vanilla and yeast. You will need wheat flour, the highest grade of general purpose with a protein content of 10, 3 - 11 grams per 100 grams of product.
Step 3
The dough turns out to be sticky, but it must be kneaded, beat from 15 minutes to half an hour. The easiest way is to place the products indicated in the recipe in the bowl of the bread machine and turn on the device in the "dough" mode. Leave the prepared yeast dough in a warm place for 30 - 40 minutes. After this time, the volume of the product will double.
Step 4
Lightly sprinkle the table or board with flour, lay out the sticky yeast dough and divide into 16 - 20 parts. Roll up the balls and place them on a baking sheet. Leave on for 30 minutes for the dough to come up. Now you can preheat the oven to 180 degrees and send the Sufganiyet donuts to bake for 15 - 20 minutes.
Chilled donuts can be filled with a sweet filling: jam or custard.
