Chanukah Doughnut Recipe
This recipe is really better made with milk and butter, but I have tried to make them with soya milk and tomor and they do work. I'm sure you will prefer them washed down with tea or coffee, though.
125 ml milk
250g strong White flour
1/2 sachets yeast or 2 teaspoons fresh yeast
Pinch of salt
225 g caster sugar
Oil for frying
Warm the milk and butter in a pan until the butter is melting. Put the flour, yeast salt and 25g of the sugar into a large mixing bowl. Beat the egg into the milk, then mix it into the flour, mixing with a wooden spoon. Now with your hands, or a dough hook in a mixer, knead well.
The dough should be a smooth round ball. Put this into a greased bowl and cover with cling film. Leave it somewhere warm for a couple of hours, it should double in size.
Punch the dough down, then knead again. Roll it out to 2cm thick and cut out circles with a 4cm cookie cutter. Flatten the circles then put a tiny blob of jam in the middle, seal this with your hands and roll back into a circle.
Heat your oil, then fry on both sides, it should take about 4-5 minutes. Drain quickly on kitchen paper, then roll in the sugar to coat.