Israeli Doughnuts

Photo: flickr user The Gifted Photographer

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

2 eggs, beaten

1 1/2 cups, 12 ounces, sour cream

2 tablespoons sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/4 cups vegetable oil, for frying

1 cup powdered sugar, for coating doughnuts

Preparation

In a mixing bowl, add each ingredient, except oil and powdered sugar, one at a time, mixing well after each addition. The batter will be very soft.

In a deep skillet, heat oil until hot enough to fry a 1-inch cube of bread in 1 minute. Carefully place dough, 1 tablespoon at a time, into oil. Fry doughnuts, a few at a time, 3 to 5 minutes, or until golden brown on all sides. Remove from oil with slotted spoon and drain on paper towels.

When all doughnuts are fried, pour powdered sugar into a plastic or brown paper bag. Add a few doughnuts at a time, close bag, and shake gently, until well coated. Repeat until all doughnuts are coated with sugar. Serve warm.