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Desserts

Hanukkah Beignets

Hanukkah Beignets
Robert Gauthier / Los Angeles Times

All over the world, Jews celebrate Hanukkah with lighted candles and deep-fried foods. In Morocco, the fundamentals are no different, though, of course, the details are. While it isn't considered one of the major Jewish holidays, Hanukkah, which starts this ... Read more

Total time: 1 hour | Makes 30 beignets
  • 3 1/2 cups water, divided
  • 1/2 cup oil, plus more for frying
  • 2 teaspoons salt
  • 2 cups flour
  • 6 eggs

Step 1Combine 2 cups of the water along with 1/2 cup of oil and salt in a saucepan. Bring to a boil. Add the flour in a stream. Using a wooden spoon, stir the mixture rapidly until it separates from the sides of the pan. Remove from the heat, and let rest 3 or 4 minutes. Stir in the eggs, one at a time, until they are thoroughly incorporated in the dough. Set aside.

Step 2In a deep skillet or large saucepan, pour oil to a depth of 3 inches. Heat the oil to 350 degrees or until a piece of dough dropped in the oil sizzles instantly. Drop the dough by tablespoons into the hot oil. Fry the dough in batches until the beignets turn golden brown and float to the surface, 7 to 8 minutes. Using a slotted spoon, transfer the beignets to a platter lined with paper towels to drain. Roll the beignets in powdered sugar while they are still hot, and serve.

Note: These Hannukah doughnuts puff up like little golden balls. Serve these hot for best flavor.

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