Grandma’s Traditional Quick Doughnuts

Every Hanukkah we meet for the traditional candle lighting at my grandmother’s house. Of course, there is plenty of food (mainly quick doughnuts and levivot), but the gathering itself, which does not include a huge, binding meal, makes the whole event more fun than usual.

Up until a few years ago, my grandmother, Bella, used to make us her own wonderful quick doughnuts made with yogurt or sour cream. However, in recent years it has been a little harder for her, so we arrive earlier and prepare them with her in the kitchen. She looks at me and my sister as we all mix and measure together, and in the end the result is always delicious, small, golden, tasty doughnuts. Traditionally, and ever since I can remember, we serve them with powdered sugar and some jam or jelly to taste.

To me, these are the best doughnuts in the world, certainly compared to all the store-bought doughnuts that are every year becoming more and more extravagant. They are very quick and easy to prepare (half an hour including frying and it’s on your table!), and are simply great. This is a nostalgic recipe that has been going on for years in the family, and if there is one thing that I wait for every year on Hanukkah – it is undoubtedly my grandmother’s doughnuts.

Grandma’s Traditional Quick Doughnuts

15-20 doughnuts

For the doughnuts:
200 ml. (1 cup) yogurt or sour cream
30 grams (3 tbsp.) sugar
1 large egg
1 tbsp. rum
1 tsp. vanilla extract
Pinch of salt
175 grams (1 1/4 cups) all-purpose flour
1 tsp. baking powder

For frying:
1 liter vegetable oil

For serving:
Sugar powder
Jam or jelly

Preparation:

1. In a large bowl, mix a yogurt, sugar, egg, rum, vanilla, salt, flour and baking powder until you get sticky dough.
2. Put oil in a medium pan, and heat it over medium heat. The oil is ready for frying when a handle of a wooden spoon is inserted into it and small bubbles are created around it.
3. Using 2 tablespoons or an ice cream scoop, create small doughnuts and place in carefully in the hot oil.
4. Fry the doughnuts for 4-5 minutes or until golden on all sides.
5. Remove it from the oil and place in a plate lined with paper towel to remove excess oil. Cool a little.
6. Serve with powdered sugar and jam.

Notes:

• The doughnuts are at their best as soon as they’re ready. It is recommended to serve them hot and fresh.
• Of course you can serve it with any jam, jelly or spread you like.
• It is important not to omit the rum because it helps the doughnuts absorb less oil while frying.
• If there is no rum you can use brandy or even whiskey or cognac in the same amount.