http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/ Favorite Fried Doughnut Hanukkah Treats Mon, 07 Mar 2011 10:26:38 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-70 Christmas Lights Shawl Wed, 09 Feb 2011 17:20:43 +0000 http://www.sufganiyot.com/?p=20#comment-70 <i>Almost all sufganiyot recipes are best if given out as fresh as possible but usually are still delicious within about 24 hours of cooking. If you go longer than that the freshness can be comprimised. Because this recipe uses shortening as the fat, which helps preserve fresh texture more than other fats, I think you could safely push the boundry and still have delicious sufganiyot.</i> +1 Almost all sufganiyot recipes are best if given out as fresh as possible but usually are still delicious within about 24 hours of cooking. If you go longer than that the freshness can be comprimised. Because this recipe uses shortening as the fat, which helps preserve fresh texture more than other fats, I think you could safely push the boundry and still have delicious sufganiyot.
+1

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-49 dena Fri, 03 Dec 2010 21:47:47 +0000 http://www.sufganiyot.com/?p=20#comment-49 I will be making this for my ESL (English as a Second Language) students as part of our "make a dish from your country/culture" dinner next week. Thanks, and happy Chanukah! I will be making this for my ESL (English as a Second Language) students as part of our “make a dish from your country/culture” dinner next week. Thanks, and happy Chanukah!

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-47 Ner Rishon (first candle) for Chanukkah « Inclusivemothering's Blog Wed, 01 Dec 2010 15:13:02 +0000 http://www.sufganiyot.com/?p=20#comment-47 [...] are also eating baked sufganiyot made from spelt flour with carob filling. I adapted a recipe from here. I wish I had my sourdough starter up and going, but I don’t at the moment, so I used regular [...] [...] are also eating baked sufganiyot made from spelt flour with carob filling. I adapted a recipe from here. I wish I had my sourdough starter up and going, but I don’t at the moment, so I used regular [...]

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-42 admin Sun, 28 Feb 2010 18:14:31 +0000 http://www.sufganiyot.com/?p=20#comment-42 Almost all sufganiyot recipes are best if given out as fresh as possible but usually are still delicious within about 24 hours of cooking. If you go longer than that the freshness can be comprimised. Because this recipe uses shortening as the fat, which helps preserve fresh texture more than other fats, I think you could safely push the boundry and still have delicious sufganiyot. Almost all sufganiyot recipes are best if given out as fresh as possible but usually are still delicious within about 24 hours of cooking. If you go longer than that the freshness can be comprimised. Because this recipe uses shortening as the fat, which helps preserve fresh texture more than other fats, I think you could safely push the boundry and still have delicious sufganiyot.

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-25 lolli Fri, 05 Feb 2010 13:55:47 +0000 http://www.sufganiyot.com/?p=20#comment-25 :D are these donuts excessively dry once the cooling process has been completed? would you suggest adding additional moisture if i was preparing to hand them out the next day, etc..? :) gracias! are these donuts excessively dry once the cooling process has been completed? would you suggest adding additional moisture if i was preparing to hand them out the next day, etc..? gracias!

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-3 admin Tue, 08 Dec 2009 16:17:38 +0000 http://www.sufganiyot.com/?p=20#comment-3 Sorry! This recipe will make about 18-24 doughnuts depending on how big you make them. Sorry! This recipe will make about 18-24 doughnuts depending on how big you make them.

]]> http://www.sufganiyot.com/sufganiyot-recipes/baked-sufganiyot/comment-page-1/#comment-2 jmahler Sun, 06 Dec 2009 22:06:24 +0000 http://www.sufganiyot.com/?p=20#comment-2 did i miss something? how many does this make? did i miss something? how many does this make?

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