Passover Doughnuts Recipes
VEGAN DOUGHNUTS RECIPE BY TASTY
Here's what you need: vegan margarine, soy milk, sunflower oil, plain flour, caster sugar, baking powder, salt
Provided by Tasty
Categories Breakfast
Yield 12 doughnuts
Number Of Ingredients 7
Steps:
- Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
- Once combined, take off the heat and set aside.
- In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
- Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
- Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
- Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
- Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
- Transfer the doughnuts onto some tissue paper to soak up any excess oil.
- Roll the doughnut into a bowl of the remaining half of sugar.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 24 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
PASSOVER DOUGHNUTS
While searching for Passover recipes I came across this one for doughnuts. Who can pass up a doughnut? : ) It sounded interesting enough to share. Because this is my first time making them, the servings indicated are a guess-timate.
Provided by dojemi
Categories Breads
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring water, salt, sugar and oil to a boil.
- Stir in matzo meal.
- Remove from flame, cool slightly.
- Beat in eggs, one at a time.
- Grease hands and roll dough into balls 2- inches in diameter.
- Sprinkle tops with mixture of sugar and cinnamon (and nuts).
- Dip finger in cold water and press a hole in center of each ball.
- Place on greased cookie sheet.
- Bake at 375 degrees F for one hour.
Nutrition Facts : Calories 83.7, Fat 6.3, SaturatedFat 1.1, Cholesterol 31.7, Sodium 41.3, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 1.5
PASSOVER CHREMSLACH
This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._
Provided by Joan Nathan
Yield Yield: about 2 dozen (P)
Number Of Ingredients 10
Steps:
- 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
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