Beignets for Chanukah (Sufganiot)

Ingredients

Directions

1. 1

   Prepare vanilla pudding using the soy milk.

2. 2

   In a bowl place the flour, pudding, sugar, and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15-20 minutes.

3. 3

   Heat 6 cups of canola oil in a 6-quart stock pot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high.

4. 4

   Scoop out a tablespoon of batter and drop in oil. (Don't make doughnuts too big, they expand and you want them to cook through.) You should be able to fry 6 or so doughnuts at a time.

5. 5

   When the beignets are browned on one side use slotted spoon to turn them over and fry until the enire doughnut is golden.

6. 6

   Remove beignets and let cool and drain on paper towel lined plates. Repeat with remaining batter.

7. 7

   Fill a squeeze bottle, flavor injector, or syringe with jelly, jam, custard etc. and inject a little into each doughnut. Or leave plain.

8. 8

   Sprinkle each doughnut with confectioner's sugar or roll in confectioner's sugar or shake 3 at a time in a paper bag with confectioner's sugar.

9. 9

   If needed you can make your own self-rising flour by mixing 8 cups of flour with 1 Tablespoon of salt and 5 Tablespoons of double acting baking powder. Blend and store in an air tight container labeled "SELF-RISING".