Easily: Ruth Sirkis Beer Donuts

Ruth Sirkis does it again and this time with a recipe book dedicated entirely to Chanukah, we chose from it a recipe for ultra-light beer donuts, which make a nice and festive fragrance at home

Chanukah Chanukah Recipes (PR, Ruth Sirkis Book Cover)

For anyone who missed the one and only recipe books, Ruth Sirkis, she does it again. This time with a book dedicated entirely to Chanukah and featuring a large selection of traditional foods alongside recipes from all over the world.

In honor of her book, Syracuse is sharing us with three easy and fun recipes, which we will be posting in the coming days. Let's start with a recipe for ultra-light beer donuts: "These donuts are easy to make because they contain beer, yeast and baking powder. These three ingredients help them to apple and the yeast gives them the taste of classic donuts. That the dough is already swollen. You can fry the donuts when the guests are already home and then they will be served hot donuts, and the house will have a pleasant aroma. "

Hanukkah, Ruth Sirkis, 96 pages, NIS 88, published by Yedioth Books

More Chanukah recipes

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Beer donuts

Recipe By: Ruth Sirkis, Walla System! Food

1 rating / 3.75 stars

• 30 minutes work
• 90 minutes total
• Easy to prepare
• 16 units

Israeli Chanukah RecipesBuffetsCookiesFoods Vegetarian

Lightweight Donkey Beer Donuts, from Ruth Sirkis's Chanukah Recipe Book (Photo: Dan Lev)

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Ingredients

• • 1 teaspoon dry yeast (or 2 teaspoon moist yeast)
  • 1 coriander
  • 1 well preyed egg
  • 350 g flour flour (1/2 2 cups)
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • Oil for frying
• • sugar powder

Preparation

How to make beer donuts?

• In a deep bowl mix the yeast with the beer. Add the egg, flour, sugar and vanilla extract. Stir well in a wooden spoon until the dough is completely uniform. Very soft dough is obtained. Cover the bowl with plastic wrap and let it stand in the kitchen (not in the fridge) for an hour to an hour and a half.

• Before frying the donuts, heat a large amount of oil in a special frying pan or 28 cm in diameter. The oil should be 4 to 5 cm deep. The oil is ready when a wooden spoon is placed in the center and small bubbles are formed around it.

• Stir the dough well again to remove the rest of the air. Measure the amount needed for each donut with a spoon of soup or a small ladle. Pour the soft dough into the hot oil with a second spoon. Before starting, dip the spoon in the hot oil so that the dough will slide more easily.

• While frying, flame should be slightly lowered to prevent donuts from browning on the outside without being prepared from the inside.

• Fry each donut for 2 to 3 minutes or until the donut is golden on the bottom. Turn into a slotted spoon to get the gilding on all sides.

• Remove the donuts and place in a colander or paper towels to absorb the excess oil. Transfer to a flat plate and sprinkle with powdered sugar. Can be served with red jam.

• Tip: If there is a spoon of metal ice cream, you can use it to take the dough balls out of the bowl and add them to the frying oil.

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• Locomeds: Greek donuts in sugar syrup that can't be stopped

• Moroccan with a twist: Mini Caspage wave wave

• Ruth Sirkis' chorus

• Puff pastry dough filled with apple and candied orange peel

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