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Parve
Medium
2 Hours
Diets 
It’s donut season. And who doesn’t love a good donut? There is nothing like a fresh donut. Donuts are always best when eaten on the same day they are made. You can freeze the leftover dough and fry fresh.
7 cups all purpose flour
1/4 cup Glicks High Gluten Flour
2 tablespoons instant yeast
1/2 cup sugar
2 teaspoons Gefen Vanilla Sugar
4 eggs
pinch of salt
2 tablespoons brandy, such as Jelinek
1/2 cup oil
2 and 1/2 water
Mix all the ingredients in a mixer for about 10 minutes.
Cut parchment paper squares (about six-inch squares). (Those parchment paper squares will prevent the balls from losing their shape, as you won’t have to touch them before dropping it into the oil).
Form small balls of dough, each weighing approximately 1/2 ounce, and place them onto the parchment squares.
Form balls, each weighing approximately two ounces. Place each ball onto the prepared parchment square.
Roll out your dough to 1/2-inch thickness. With a large round cookie cutter, cut large circles. To create the hole in the middle, with a small round cookie cutter, cut a small circle in the center of each donut. Place each donut separately on a prepared parchment paper.
Allow all the ready dough balls to rise for about one to one and a half hours.
Heat the oil and drop each donut into the oil along with the parchment paper. As soon as it releases, remove the parchment paper with tongs. Fry each donut for about one to two minutes (the smaller donuts will need less time).
Remove and drain on a towel paper.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Is brandy the trick for the doughnuts to taste like the store bought?
Hi Blimy,
Brandy is certainly one of the important ingredients 😉
Enjoy!
Chana Tzirel from Kosher.com
Thank you!!