• High Holy days - 03

    From Dave Drum@1:3634/12 to All on Sun Oct 23 15:26:00 2022
    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

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