I've been practicing making the Chanukah donuts called soffingyot. Maybe I am not spelling it corretly, but I know just what I want my "do-nuts" to taste like, and so far,I have not been successful. I even bought a large deep fat fryer to cook
them in. The dough is just not right. A friend suggested that I check in with King Arthur Flour. I did and found what they do for Chanukah "do-nuts". A chou pate. I need to check my spelling again. Its the dough that you make cream puffs with, but you fry
the dough. I am going to try this today. My condo is a little smokey from all of the experimentation. I have two more doughs to do then that's it. I have a friend who uses her deep fat fryer outside, that might not be such a bad idea.