DoubleTapper Israeli Chanukah Donuts! INGREDIENTS (10 doughnuts) 1 packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour 1 egg 3 tablespoons sugar 1 cup warm water 1 1/2 tablespoons canola oil + more for frying 1/2 teaspoons salt 1 tablespoon brandy or cognac zest of 1 lemon 2 cups of jelly or other filling Powdered Sugar PREPARATION 1. In a four liter/gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour. 2. Close and tie or zip the bag and mix ingredients well. 3. Place bag in a bowl of very warm water for 1 hour. 4. Remove dough from bag onto a floured surface. The dough should be sticky, which makes great donuts! Roll out the dough to 1/2 inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 5cm/2 inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles. 5. Cover with a towel for 30 minutes. Fill a pan with 5cm / 2 inches of canola oil. Heat oil to 350F/175C. You will know if it’s correct when you add the donuts the oil should bubble lightly around the donuts. Fry the doughnuts for about 1 minute on each side. 6. Remove and place on cooling rack or plate with paper towels. 7. With a squeeze tube or piping bag, add your favorite filling to the doughnuts. Lightly sprinkle with Powdered Sugar! Post a photo of your Israeli Chanukah Donuts!

Israeli Chanukah Donuts! INGREDIENTS (10 doughnuts) 1 packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour 1 egg 3 tablespoons sugar 1 cup warm water 1 1/2 tablespoons canola oil + more for frying 1/2 teaspoons salt 1 tablespoon brandy or cognac zest of 1 lemon 2 cups of jelly or other filling Powdered Sugar PREPARATION 1. In a four liter/gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour. 2. Close and tie or zip the bag and mix ingredients well. 3. Place bag in a bowl of very warm water for 1 hour. 4. Remove dough from bag onto a floured surface. The dough should be sticky, which makes great donuts! Roll out the dough to 1/2 inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 5cm/2 inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles. 5. Cover with a towel for 30 minutes. Fill a pan with 5cm / 2 inches of canola oil. Heat oil to 350F/175C. You will know if it’s correct when you add the donuts the oil should bubble lightly around the donuts. Fry the doughnuts for about 1 minute on each side. 6. Remove and place on cooling rack or plate with paper towels. 7. With a squeeze tube or piping bag, add your favorite filling to the doughnuts. Lightly sprinkle with Powdered Sugar! Post a photo of your Israeli Chanukah Donuts! DoubleTapper Happy Chanukah!