Israeli Doughnuts
By: Carrie Barr
Published: Wednesday, December 9, 2009 - 1:12am

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

1 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. 2 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. 3 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.