Photo Credit: Jewish Press

Remove from oil; drain on a paper towel-lined plate. Allow to cool slightly before glazing, optional.

Note I like to serve these donuts on a “donut bar.” Prepare a variety of glazes and present them in small cups or jars. Set out a variety of sprinkles, cookie crumbs, chopped nuts, and other toppings. Serve the donuts and let your guests enjoy creating their own flavor combinations.


Variation To make Cinnamon-Sugar Donut Holes: Combine 4 teaspoons sugar with 1teaspoon cinnamon. Fry the small dough circles in hot oil for about 30 seconds per side. Remove from oil and roll hot donut holes in sugar mixture. Set aside to cool.

Plan Ahead These donuts are best fresh from the pan, and should ideally be eaten within the first few hours; however, they are still great the next day. Do not freeze.



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Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and private clients. She can be contacted at [email protected].