Sfinge Moroccan Donuts/ Beingnetes/ Channuka Hanukkah Donuts/ Dairy Free/ Vegan/ Parve/ Sonya's Prep

water

🥗Healthier: almond milk

💰Cheaper: tap water

Almond milk adds flavor while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

orange blossom water

🥗Healthier: rose water

💰Cheaper: vanilla extract

Rose water provides a floral note similar to orange blossom.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can bind ingredients while reducing cholesterol.

Place 1 packet of rapid rising yeast into a big bowl with 2 teaspoons of sugar.

Add 1 cup of lukewarm water to the yeast mixture and let it proof for about 10 minutes.

In a separate bowl, mix 4 cups of flour with 1 teaspoon of salt.

After the yeast has proofed, add the flour mixture to the yeast mixture.

Gradually add a total of 2.5 cups of lukewarm water until the dough reaches a sticky and moist consistency.

Cover the dough with plastic wrap and let it rise for 2 hours until doubled in size.

Prepare a bowl of water to dip your hands in to prevent sticking when shaping the dough.

Pinch out a handful of dough, roll it into a ball, poke a hole in it, and stretch it out.

Place the stretched donut into a preheated skillet with oil.

Use a candy thermometer to maintain oil temperature between 160 to 170 degrees Celsius.

Wait until the bottom of the donut is crispy before flipping it.

Remove the donuts from the oil once both sides are crispy and place them on a rack with paper towels to drain excess oil.

Drizzle the donuts with lotus biscott cream, white and dark chocolate, and sprinkle with confectioners sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens