Moroccan Hanukkah Doughnuts
The Holiday of Hanukkah celebrates the miracle of light, where one small pitcher of oil lasted for eight days. During this holiday my family and I get together and we fry doughnuts, sing songs and light the Menorah. These doughnuts are a wonderful combination of savory and sweet, and will leave your family wanting more.
Moroccan Hanukkah Doughnut
5 cups All Purpose Flour
2 packets of Fleischmann’s Active Dry Yeast
1/2 cup warm water
1 1/2 cup of water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup confection sugar for dusting
Vegetable oil for frying (24 ounces, add more as needed)
1. In a small cup mix the 1/2 cup of warm water and the packets of yeast. Let sit for 5 minutes
2. In a large mixing bowl combine the flour, remaining water, granulated sugar, salt and yeast mixture. Mix well.
3. Cover the dough with a kitchen towel and let rest for 1 hour. The dough should rise and double in size.
4. In a large and deep frying pan heat the oil on medium heat.
5. Take a handful of dough, roughly the size of a tennis ball, and create a large hole in the center and carefully place the doughnut into the hot oil.
6. Fry the doughnuts in batches, 5 minutes on each side until golden.
7. Remove from oil and place on a serving platter.
8. Dust with confectioner sugar and serve with mint tea.
Happy Holidays & Happy Cooking!
The Petite Gourmande
© 2017 by Ruth Barnes, all rights reservedby