The easiest and fastest: classic Eshel doughnuts
Ingredients (makes about 30 small doughnuts)
•1/2 2 cups (350 grams) self-raising flour
•4 tablespoons sugar
•1 sachet (10 g) vanilla sugar
•1/8 teaspoon salt
•2 cups (400 ml) Eshel
•2 eggs
•For frying: 1 liter of oil
•For sprinkling: powdered sugar
Prepare:
1. Sift the flour into a bowl. Add the sugar, vanilla sugar, and salt and mix. Add the egg yolks and eggs and mix, using an electric mixer is recommended.
2. Frying: Pour the oil into a pot (or a deep frying pan or a suitable wok) and heat. When the oil is hot enough (see tip below), take about a tablespoon of the batter and use another spoon to slide it into the pot. Fill the pot with the doughnuts in this way. Fry for about 2 minutes, until the bottom half of the doughnuts turns a dark golden color, turn with a fork and fry until the other side is also golden. Transfer to a wire rack or a plate lined with absorbent paper. Fry the entire quantity in this way.
3. Sprinkle generously with powdered sugar, and serve immediately
Delicious Episode 16 - Jelly doughnuts
(Video: Ben Shpayer, Camera: Yaron Brenner)
Upgrade: Eshel doughnuts with banana, berries and maple
Prepare the doughnut batter according to the instructions and add 5 bananas, peeled and cut into small cubes, and 5 tablespoons of hazelnuts (caramelized hazelnuts. Available in baking stores). Fry according to the instructions and serve with maple syrup and more hazelnuts.
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Quick donuts with sour cream and berry sauce
(Photography: Danny Lerner, Style: Pesy Bernitzky)
Fry and Dip: Sour cream doughnuts with berry sauce
Ingredients (makes 40-50 small doughnuts)
•1/2 2 cups (350 grams) self-raising flour
•4 tablespoons sugar
•1 sachet (10 g) vanilla sugar
•1/8 teaspoon salt
•2 cups (400 ml) sour cream, 15% fat
•Grated peel from 1/2 orange
•2 eggs
•For frying: 1 liter of oil
Prepare:
1.Sift the flour into a bowl. Add the sugar, vanilla sugar and salt and mix. Add the sour cream, orange peel and eggs and beat until smooth.
2. Frying: Pour the oil into a pot (or a deep frying pan or a suitable wok) and heat. When the oil is hot enough, take about a tablespoon of the batter and use another spoon to slide it into the pot. Fill the pot with the doughnuts in this way. Fry for about 2 minutes, until the bottom half turns dark golden. Flip with a fork and fry until the other side is also golden. Transfer to a wire rack or a plate lined with absorbent paper. Fry the entire quantity in this way.
3. Serve, preferably with berry sauce.
Upgrade: Berry dipping sauce
Place 200 grams of frozen berries, 3/4 cup of sugar, grated zest of 1 lemon, and 2–3 tablespoons of lemon juice in a saucepan. Bring to a boil, let the liquid boil for about two minutes, and remove from the stove. Add another 50 grams of frozen berries and stir. Store in the refrigerator until serving (up to two weeks).