Our home school curriculum comes with a wonderful book list of recommendations for each week of study. I fill up a basket in our office with these library books and for 15 minutes each day, my kids browse through the selection. As we study History through the Old Testament, one of the recommended books was “Cooking the Israeli Way” by Josephine Bacon.
Lindsay found a recipe in the book for Israeli Doughnuts that she begged me to try with her. Well, this afternoon we finally got around to it! While Luke napped, Lindsay, Logan, and I did some baking! I even got Logan to perform a little math with this question, “If each of us wants three doughnuts, how many do we need to fry up?” He answered “Nine! But I used my fingers!”
Baking together is sometimes a little stressful, but today it was really fun! Our recipe yielded a most delicious snack, too! In fact, I ate Luke’s doughnut that I was saving for him! He will ask me about it when he gets up from his nap, so I will quick fry another!
The secret of really delicious doughnuts is freshness, so fry these just before serving. The dough can be made well ahead of time and refrigerated until ready to use.
2 ½ cups all-purpose flour
1 tsp baking powder
1 ½ cups sour cream
2 TBSP sugar
¼ tsp salt
1 tsp vanilla extract
1 ¼ cups vegetable oil (for frying)
1 cup powdered sugar (for coating doughnuts)
In a mixing bowl, combine all ingredients except oil and powdered sugar. The batter will be very soft. In a deep skillet, heat oil until hot and carefully place dough, 1 TBSP at a time, into oil. Fry doughnuts, a few at a time, 3 to 5 minutes or until golden brown on all sides. Remove from oil with slotted spoon and drain on paper towels. When all doughnuts are fried, pour powdered sugar into a plastic or brown paper bag. Add a few doughnuts at a time, close bag, and shake gently until well coated. Repeat until all doughnuts are coated with sugar. Serve warm. Makes about 25.