Homemade Sufganiyot in Powdered Sugar – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and tsp of the sugar in the lukewarm unsweetened soy milk and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, rest of the sugar and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture, the eggs, the vanilla and the margarine and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Divide the dough into the size of a fist balls and Let rise another 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towel

   💡The second rise, after dividing, is what makes an airy bun: a ball that didn't rise again comes out dense and greasy.
2. 6
   Heat the oil in a pot to 170°C (340°F) and fry the balls in it 2–3 minutes per side, until golden, and transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPot

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
3. 7
   Dust the powdered sugar over the top.

   Sifter