Chocolate Sufganiyot: Israeli Doughnuts - dairy


Oil
3 cups sugar
2 eggs plus 1 egg yolk
3 1/2 cups unbleached flour
1/4 cup cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk

Combine 1/4 cup oil, 1 cup sugar, eggs and egg yolk in bowl
and beat with electric mixer until fluffy.

Sift together flour, cocoa, baking powder and salt. Stir
into oil mixture alternately with buttermilk.

Heat 2 to 3 inches oil in heavy deep skillet to 340 degrees.
Drop batter by tablespoons into hot oil and cook in batches
until doughnuts are evenly fried, 2 or 3 minutes per side.
Do not crowd pan.

Drain on paper towels. Roll in remaining 2 cups sugar.

Yield: 24 sufganiyot.

Source: "Cocoa Puffs" by Judy Ziedler