Subj : High Holy days - 03
To   : All
From : Dave Drum
Date : Sun Oct 23 2022 15:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sufganiyot w/Bourbon-Orange Glaze
 Categories: Breads, Booze, Citrus
      Yield: 18 servings
 
MMMMM---------------------------DONUTS--------------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Sugar
      1 ts Baking powder
        pn Salt
    1/2 c  Buttermilk
      2 lg Eggs; separated
      1 tb Melted unsalted butter
      1 tb Fresh orange juice
  2 1/2 ts Fine grated orange zest
      1 ts Vanilla extract
           Oil; for frying

MMMMM---------------------DUSTING & GLAZING--------------------------
    1/4 c  Orange marmalade
      1 tb Bourbon
           Confectioners’ sugar
 
  MAKE THE DONUTS: In a large bowl, whisk together the
  flour, sugar, baking powder, and salt. In a medium bowl,
  whisk together the buttermilk, egg yolks, butter, orange
  juice and zest, and vanilla. Fold the wet mixture into
  the dry ingredients until just combined (do not
  overmix), then set aside.
  
  Fill a heavy-bottomed fitted with a deep-fry thermometer
  with oil to a depth of 2 inches, then set over medium
  heat and heat to 375ºF/190ºC.
  
  Meanwhile, in a clean medium bowl, use a wire whisk or
  an electric mixer to whip the egg whites to medium-stiff
  peaks. Switch to a silicone spatula and gently fold the
  whites into the reserved batter.
  
  FRY THE DONUTS: Line a large rimmed baking sheet with a
  few layers of paper towels and set it by the stove.
  Working in batches and using a tablespoon-sized
  measuring spoon, scoop the batter into the oil and cook
  until puffed and golden brown on one side, about 3
  minutes. Using tongs, a slotted spoon, or a spider
  skimmer, flip the donuts and continue cooking until
  evenly golden brown, about 3 minutes more. Transfer to
  the lined baking sheet to drain while you fry the rest
  of the donuts.
  
  While doughnuts are frying, mix the glaze: In a small
  bowl, whisk together the marmalade and bourbon and set
  aside.
  
  When all the donuts are fried, drizzle with the reserved
  glaze. Dust with confectioners’ sugar and serve
  immediately.
  
  Yield: makes 18 donuts
  
  BY Sara Bradley
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To know one's self is wisdom. To not know one's neighbours is genius.
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