On Hanukkah it is traditional to eat foods that have been deep-fried in oil. If you've never made sfinge, now's the time to try!
Preparation time: 10 minutes
Total time: 40 minutes
Level of difficulty: easy
Ingredients:
- 1 1/2 cups white flour
- 2 Tbs sugar
- Dash of salt
- 850 ml warm water
- Canola oil
- 2 Tbs dry yeast
Preparation:
- Using a mixer at medium speed, mix the flour, water and sugar well for about a minute. Then add a pinch of salt and mix for another 2 minutes.
- Transfer to a large bowl, cover with a towel and leave in a warm place for about half an hour until it rises.
- After rising, heat canola oil to a temperature of 160°C -170°C in a deep pot, moisten your hands a little with water and make balls out of the dough (approximately 35 grams). Make a hole in the center and gently place in the hot oil.
- Fry in hot oil for about three minutes on each side until golden. Pay attention - if the oil is too hot, it will burn the sfinge on the outside and it will not be done on the inside.
For the coating: You can zigzag with honey, sprinkle with powdered sugar or sprinkle with cinnamon, and serve hot.
Recipe courtesy of Mimi Naaman from the Naaman Bakery chain