SUFGANIOT
Ingredients:
(For about 3 ½ dozen)
• 1 cup warm water
• 1 cup sugar
• 4 oz. melted shortening (not too hot)
• 1 dozen. whole eggs
• 2 tbs. baking powder
• All-purpose flour as necessary to give dough a bread-roll consistency
• 24 oz. raspberry jam
• 1 cup sugar
• 1/4 cup cinnamon
Preparation:
Combine yeast, water, sugar, shortening, eggs, baking powder and flour.
Roll into donut hole-size balls.
Set over warm stove and allow to rise to double in size.
Fry donuts in hot oil until golden brown.
Remove from grease and cool partially on wire rack.
Fill with raspberry jam using a spiked pastry bag.
Roll donuts in cinnamon-sugar.
Cool at room temperature.
(For about 3 ½ dozen)
• 1 cup warm water
• 1 cup sugar
• 4 oz. melted shortening (not too hot)
• 1 dozen. whole eggs
• 2 tbs. baking powder
• All-purpose flour as necessary to give dough a bread-roll consistency
• 24 oz. raspberry jam
• 1 cup sugar
• 1/4 cup cinnamon
Preparation:
Combine yeast, water, sugar, shortening, eggs, baking powder and flour.
Roll into donut hole-size balls.
Set over warm stove and allow to rise to double in size.
Fry donuts in hot oil until golden brown.
Remove from grease and cool partially on wire rack.
Fill with raspberry jam using a spiked pastry bag.
Roll donuts in cinnamon-sugar.
Cool at room temperature.
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