DONUTS
Donuts and other Hannukah goodies
Why fried? Fried foods, like potato latkes and doughnuts, are prepared and eaten throughout the holiday to celebrate the miracle of Hanukkah: oil that kept the menorah lit for 8 days instead of the 1 day it was supposed to last. Although children might like donuts every night, here are some recipes to ring the changes.
Enjoy wishing you and your loved ones a happy Hannukah filled with great things.
Dairy free, Quick Donuts
Ingredients for 12 doughnuts
50 grams Tomor margarine
120 ml Plant milk
2 tablespoons sunflower oil, plus 1 litre extra for frying
250 grams plain flour You can use gluten free.
100 grams caster sugar
1 teaspoon baking powder
½ teaspoon salt
Method
1 Gently melt the Tomor over a low-medium heat. Add the plant milk and two tablespoons of sunflower oil and mix. Once combined, take off the heat and set aside.
2 In a separate bowl, mix the flower, half of the sugar, baking powder and salt with a fork. Make a well in the middle.
3 Pour the wet mixture into the well. Mix gradually until a thick dough forms.
4 Roll the sough into little flat balls, and with your thumb press a hole in the centre of each donut. (You may need flour on your hands for this part to avoid becoming sticky!)
5 Heat up the oil in a pan. To know when it is hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45/50 secs the oil will be ready.
6 Gently lay the donuts into the oil with a spatula. Fry on each side for 3-5 minutes until they go golden brown.
7 Transfer the donuts on to some paper to soak up excess oil, then roll into a bowl of the remaining sugar and serve.