Sour cream adds a slight contrast to the sweetness of the jelly filling and the powdered sugar- making this recipe a tasty variation on the popular Israeli Chanukah treat.
3 cups of unbleached flour (sifted)
2 teaspoons baking powder
2 Tablespoons sugar
2 cups low fat sour cream
Canola oil for frying
Jelly of your choice
In a bowl combine flour, baking powder, sugar, eggs and sour cream. Mix until well blended. Heat the oil, and when very hot add 1 tbs. of batter to the oil. Fry until doughnut puffs and becomes light brown, then turn and cook on the other side. Repeat until all doughnuts are cooked. Set cooked doughnuts on a paper towel to cool (the paper towel will also absorb the excess oil). Poke a small hole into each doughnut and fill with jelly of your choice. Sprinkle the doughnuts with powdered sugar and serve immediately.
This recipe makes 25 doughnuts.
Note: To fill the jelly into the doughnut, you can use a syringe, or you can poke a hole with a skewer (do it slowly) and carefully fill the doughnuts.
Thanks Shikur. This one does look easy
and so healthy too!!
80 it is the holiday of the oil!! Besides I don’t think they will taste too good baked! 🙂