I like to stay close to the latest trends in cooking and design. One trendy and helpful technique in preparing dough is to use a zipper bag for preparing and kneading the dough. It is a great idea for most dough and really reduces the cleanup. Best of all, since the zipper bag can be discarded after use, this simple dough technique virtually eliminates those nasty dough-covered utensils and sponges that are so difficult to clean.
The ziploc bag eliminates the dusty mess of flour and allows all the dough crumbles to remain in the disposable ziploc bags. Since the sufganiot in this recipe are amorphous and just dropped into oil, the ziploc bag can even be used to dispense the doughnuts right into the frying pan.
I have adapted my favorite sufganiot recipe to use the ziploc bag. I have tried it and it is just perfect!
1/2 cup warm water
2 teaspoon sugar
1 teaspoon dry active yeast
1 cup flour
1/3 teaspoon salt
1/2 cup warm water
Olive oil, for frying
Powdered sugar (optional)
large zipper bag (1-2 gallon)
In a ziploc bag, dissolve yeast and sugar in warm water. To do this easily, I fold top of zipper bag over a small pan so that bottom of zipper bag is at bottom of pan and top of bag is folded over sides of the pan. This ensures that the liquid contents do not spill over.
Wait until yeast mixture becomes bubbly or foamy. If the yeast mixture does not bubble and foam, the yeast is not active and you will have to redo this step, making sure that the water used is warm but not too hot to touch.
Carefully add salt and flour to the yeast mixture, kneading the bag until all the flour has been incorporated, for several minutes. The dough should resemble a thick, sticky cake batter.
Spray your hands with oil spray or rub oil on your hands. With your oiled hands, carefully rub the oil all over the dough. making sure to coat all sides of the dough. Rub or spray oil on the entire inside of the zipper bag, too.
Allow dough to rise for 3-4 hours in the bag. Open zipper and gently let the excess air out of the bag. Gently push down the dough by pressing on the outside of the bag.
In a pot or sauce pan with a large opening, over medium heat, heat 1-2 inches of olive oil until sizzling.
Cut a corner into the side of the zipper bag to allow dispensing of the dough directly from the zipper bag corner.
Squeeze donuts into the oil by pushing dough into corner of bag and squeezing out small pieces of odd-shaped dough out of the zipper bag. You may have to coax and pull donuts out of the bag into the oil using oiled hands.
Repeat until you have filled the oil with donuts without crowding, as the sufganiot will puff up during the ferrying process.
Turn them over once the bottom is golden brown.
Using a slotted spoon, carefully remove each doughnut from the oil and place on a plate lined with paper towels.
Sprinkle powdered sugar over the doughnuts and enjoy!