These square doughnuts are a bit more sophisticated, which makes them ideal to serve at a Chanukah gathering. Instead of yeast, you can double the baking powder for a different sort of texture that is equally as good. If doing that, then knead the dough for half as long.

Chanukah Beignets
- Cooking and Prep: 1 h 45 m
- Serves: 18
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Contains:
Ingredients (14)
Dough
Toppings
Start Cooking
Images:
Prepare the Dough
Yields 1 to 2 dozen
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In a large mixer bowl, stir together the yeast and warm water. Let the mixture stand for a couple of minutes to allow the yeast to swell.
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Stir in the warm cream or soy milk, sugar, salt, vanilla, eggs, oil, baking powder and flour to make a soft dough. Knead for five to eight minutes (by hand or with a dough hook). Add additional flour as needed to form a firm, smooth, elastic dough.
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Place the dough in a greased bowl. Place the bowl in a plastic bag and seal. (If you are not using it right away, you may refrigerate the dough at this point.) Allow the dough to rise in a covered, lightly greased bowl for 30-40 minutes.
Shape
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Gently deflate the dough (if the dough was refrigerated, let it warm at room temperature for about 40 minutes before proceeding).
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Roll out or press the dough into a large rectangle, about 3/4-inch thick. Let it rest if it is resistant. Cover the dough with a tea towel for a few minutes, then cut it into large squares (about three to four inches). Let rest another 20 minutes.
Fry
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Heat about four inches of oil in a fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying) to about 375 degrees Fahrenheit. To test the oil, if a tiny bit of dough tossed into the oil sizzles and swells immediately, the oil temperature is where it should be.
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Add the beignets to the hot oil, one or two at a time. Turn once to fry until the undersides are deep brown. Lift the beignets out with tongs and drain on paper towels.
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Fill a large bowl with a few cups of white sugar. Toss the beignets in sugar with a little cinnamon, if you wish, and shake off any excess.
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