I can not overcome the childish sense of pride that grips me in the face of a platter of plump, powdered and sweet donuts that have just come out of a hot oily bath.
A strong longing for those classics, the simplicity of taste and filling, sent me kneading, puffing, frying and filling.
Even if they are not as perfect as a fancy confectionery, and the coveted white stripe does not cross their shape, yeast donuts that I fry for my children - will never be their favorite of all.
When everyone is gathered around my little kitchen and I know that none of my four sons touch me, I will also fry simple Eshel donuts that are most fun to devour as they come out of the hot oil.
The basic dough can be used as a canvas for a variety of flavors and toppings such as chocolate drippings, a filling of such and other sweets and also a combination of frozen fruits, citrus zest and more.
And when I fry the traditional latex, taking care to fry them so that their edges are golden and crispy, I keep some of the mixture on the side, add seasonal root vegetables to the mixture, season thoroughly and fry myself wintery and delicious pancakes for the holiday.
Classic donuts
List of ingredients for about 15 donuts:
1/2 kg flour
2 heaping tablespoons dry yeast
1/2 cup sugar
pinch salt
3 egg yolks
75 g melted and chilled butter
1 measuring cup lukewarm milk
1 teaspoon powder / puree / vanilla extract
2 tablespoons french liqueur Liko or Brandy
For garnish:
1/2 cup powdered sugar
1 jar of homemade strawberry jam
For frying:
2 liters of MCT / canola / corn / sunflower oil
How to prepare:
1. Transfer flour, yeast, sugar and salt to the mixer bowl. Stir slightly until the yeast is absorbed into the mixture.
2. Add the rest of the ingredients and knead with a kneading hook for about 5 minutes until a soft and smooth dough is obtained.
Cover with a clean kitchen towel and swell for about 40 minutes.
Transfer the dough to a clean, floured surface and divide into 15 equal-sized balls.
Using your palm, roll out the dough into round, smooth balls.
Arrange on baking paper squares, cover with a kitchen towel and swell for another 30 minutes.
7. Heat oil for deep frying in a wide-brimmed pot. Gently transfer the dough balls to the oil with the nice, smooth side down in the oil and the less nice side up. (Arrange the dough balls so that they have room in the pot to rise slightly).
Fry each side for about 5 minutes over medium heat until the donut is browned and software is cooking.
Transfer to absorbent paper, fill with jam, dust with powdered sugar and serve.
(Can be saved two hours / three)
Red jam
Ingredients list for 1 jar:
2 cups fresh strawberries cut into quarters / 2 cups frozen raspberries or other frozen red fruit
1 cup sugar
1 tablespoon lemon zest
How to prepare:
1. Cook the fruit with the sugar in a small cauldron over low heat.
Stir occasionally.
After about a quarter of an hour, freeze a small saucer in the freezer.
When the jam starts to thicken, drip a few drops of jam on the frozen saucer and check the thickness of the jam when it is completely cold.
Continue to cook until desired thickness.
4. Grind the jam so that it is suitable for filling donuts
Classic donuts, Photo: Liron Almog
Eshel donuts with a chocolate chip core
List of ingredients for about 40 donuts:
2 and 1/2 cups / 350 grams puffed flour
2 eggs
2 cups Eshel
2 tablespoons sugar
1 teaspoon quality vanilla extract
1 bag of chocolates (or other chocolate candies, you can also use a chocolate cube) For
frying:
1 -2 liters MCT / canola / corn / sunflower oil For
serving:
powdered sugar
Preparation instructions
1. Heat oil in a large, wide pot.
2. Mix all the ingredients well in a large bowl until the mixture is uniform and smooth.
To check if the oil is hot enough, drip a small drop of dough into the oil, if it is floating and there are many bubbles around it - the oil at the right temperature.
Dip a tablespoon in the hot oil, then at night dip a chocolate candy inside the dough and make sure that the dough coats the chocolate from all directions and transfer into the oil.
I love working with a spring scoop of ice cream.
5. Put a few donuts in the oil just until the surface of the oil is full and no more.
Fry for about three minutes on each side - until browned and nice.
It is worth noting that the oil is hot but not boiling so that the donuts are golden but also cooked on the inside.
7. Remove with a slotted spoon and place the prepared donuts on absorbent paper.
8. Powder with powdered sugar and serve immediately.
Eshel donuts with a core of chocolates, Photo: Liron Almog
Potato and root pancakes
List of ingredients for about 22 pancakes:
2 potatoes with peeled pink peel (dzira, rodeo, rosé)
1 small sweet potato peeled
1
peeled
celery
root 1 peeled parsley root a
handful of chopped parsley
2 cloves crushed garlic
2 beaten eggs
2 tablespoons flour
1/2 tsp Paprika
Salt to taste
Grated black pepper to taste
Oil for semi-deep frying
How to prepare:
1. Using a food processor or grater, cut all the vegetables into thin strips.
Squeeze the vegetables from the liquid residue.
In a large bowl, mix all the ingredients.
In a large pan, heat oil to 1/3 the height of the pan.
4. Make small, round pancakes with your hands, place in the hot oil and fry until the pancakes are browned on both sides.
5. Drain from the oil, soak up oil residue and serve hot.
Potato and root pancakes, Photo: Liron Almog
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