These are a doll’s house-sized version of the soufganiot, which have come, strangely, via the Austro-Hungarian servant-class of the French court of Marie-Antoinette, to become the Israeli Hanukkah delicacy. I’ve made the doughnuts small, chiefly because it is much easier to fry them like this. When they’re normal size – and we all know what normal size is for a doughnut, one of the most heavenly creations to have been put on this earth – I find it hard to get the centre cooked before the outside burns.
Photo by James Merrell.
Recipe posted by Nigella