The mere thought of these doughnuts is enough to spark giddy, mouth-watering excitement. Sugar flying in the air, the smell of dough frying in oil, even the flipping manoeuvre – it’s all great fun! Doughnuts are one of those foods that have the power to lure – who can refuse an invitation to
have a warm doughnut or five, especially around Chanukah? This yeast-based version is light and airy and the effort you will invest in working the dough is all worth it. We dare you to have just one!
Sugar Sugar Doughnuts
Servings
30 Servings
Ingredients
- 7½ cups flour
- 1 cup sugar
- 5 teaspoons active dry yeast
- 1 cup orange juice
- 1 cup oil
- 4 eggs
- 1 cup warm water
- Sugar for coating
Instructions
- Doughnut dough
- Follow preferred method for kneading the dough:
- Directions for kneading the dough by hand:
- Combine flour, sugar and yeast in a large bowl. Add orange juice, oil, eggs and warm water. Continue mixing in the bowl to form dough, then knead on a floured surface, adding more flour if necessary.
- Directions for kneading the dough with a mixer:
- Place all ingredients in the bowl of an electric mixer fitted with the dough hook and mix at low speed until the dough comes together.
- Assembly
- Place dough in an oiled bowl, cover with plastic wrap and allow to rise for 1 hour 30 minutes.
- Roll out the dough on a floured surface to a ¼-inch thickness, using a rolling pin.
- Cut using a doughnut cutter and place them on a clean dish towel. Once finished cutting all the doughnuts, cover with a towel to prevent them from drying and allow to rise for 20 minutes.
- (For leftover dough, see tip below.)
- Frying
- Line a baking sheet with paper towels and set aside.
- Fill a deep saucepan to a depth of 2 to 3 inches with oil and place over high heat. Working in batches of 5 or 6 doughnuts, fry 1 to 2 minutes per side until golden brown. Transfer to prepared baking sheet.
- Topping
- Toss doughnuts lightly in sugar while still warm and serve immediately.
- Tip: For leftover dough, gather and allow to rise for 20 minutes before rerolling and cutting more doughnuts or wrap dough in plastic and freeze for up to one month. When ready to use frozen dough, thaw in the refrigerator and bring to room temperature before rolling out and cutting doughnuts.
- Fried doughnuts may also be frozen for up to one month before being coated in sugar. When ready to eat, reheat in a 350°F oven for 15 minutes, toss in sugar and serve warm.
- Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.
Same thing with this would like to try but health issues prevent it
OMG – my “tester” could not get enough of them. Some “changes” -1- I did not have OJ, so I used grape juice instead. -2- I used my bread machine, so I put the liquids in first, then the dry ingredients, and the yeast in last, just as I do for my challah. SO, my question is – is one to take “challah” from this recipe, too? I did, but………..
this is an amazing recipe. i use a glass to cut out the doughnuts since i dont have a doughnut cutter. i also sometimes add cinnamon to the sugar or even cocoa powder. to make it a bit spicy i will also add ground ginger with a bit of nutmeg.
Can these donuts be baked?