A Treasury of Jewish Holiday Baking
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Recipe Reviews
Zosia from Toronto, ON
Fantastic fluffy doughnuts dusted with powdered sugar.
Unlike some that rely on their toppings to taste good, these beignets, enriched with sugar and butter and flavoured with vanilla, were delicious on their own. The dough was very easy to make and work with and required only 1 hour for fermentation. Once the doughnuts were cut from the rolled dough, they were fried after only a short rest….no need to proof.
These were light and airy and just a little too easy to eat……fortunately, I had lots of takers!
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