CATEGORY

Bobka Doughnuts

Written by Leah Schapira on Tuesday, 03 December 2013. Posted in Food Mood

 
Ok, I know what you are thinking. Every year food writers  try to come up with a crazier doughnut then the year before. That’s not what I tried to do this year. This year, I tried to come up with a freezer-friendly donut. The fact that they happen to be a bobka variety of donut isn’t my fault. 
 
Prep these in advance and freeze. Then, just defrost and pop them into a fryer or pot of oil. The streusel can also be frozen, so the only thing you’ll have to do after frying is melt the chocolate, which you can do easily in the microwave. 
 

Bobka Doughnuts

Yield: 28 donuts

 

Ingredients:

28 Mazor Pizza Rounds (or your own pizza rounds)
 
Filling:
5 tablespoons sugar
3 tablespoons confectioners’ sugar
3 tablespoons cocoa
1/2 teaspoon vanilla sugar
 
Crumbs:
2 tablespoons margarine
2 tablespoons sugar
5 tablespoons flour
 
3 ounces good quality chocolate, chopped
Confectioners’ sugar, for sprinkling (optional)
 
 
 
 
 
 

Directions:

 
1. Place pizza rounds on a baking sheet. In a small bowl, combine filling ingredients. Spoon a small amount of filling in the center of each pizza round. Seal pizza round in a half moon shape and wrap one end around the other (see photo). If not frying immediately, you can freeze until ready to fry. If freezing, defrost fully before frying.  
2. Prepare the crumbs. Preheat oven to 350ºF. Line a baking sheet with parchment paper.  In a small bowl, using your fingers, combing margarine, sugar, and flour until streusel crumbs form. Spread on prepared baking sheet and bake for 8 minutes. Let cool.
3. When ready to fry, heat oil in a deep fryer or saucepan. When oil is hot, add donuts in batches and fry until golden, about 3 to 4 minutes. 
4. To melt chocolate, place chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir until smooth. If there are still chunks of chocolate, microwave for 15 to 30 additional seconds and stir until smooth. 
5. Drizzle chocolate over donuts and sprinkle with streusel. Sprinkle with confectioners’ sugar if you prefer a sweeter donut.
 
 
 
Originally appeared in Whisk/Ami Magazine
Lucite Napkin Rings in photo: Noir Signature Gifts 732 363 3263
 

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking. In 2010, Leah launched cookkosher.com, the popular online kosher recipe exchange. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her passion for recipes. Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. When she's not writing cookbooks Leah enjoys traveling the world with her husband and children.
 
 

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