Tested (and raved about) by Post designer Jacqueline Feldman, from “The Essential Book of Jewish Festival Cooking,” by Phyllis Glazer with Miriyam Glazer, makes 12-15 doughnuts.
Ingredients
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons good-quality unsweetened cocoa powder
1 teaspoon instant coffee powder
1/4 teaspoon cinnamon
Pinch of nutmeg
1/3 cup granulated sugar
1 cup plain yogurt
1 large egg, beaten
Oil for frying
Powdered sugar
Directions
In a bowl, sift the flour, baking powder, baking soda, cocoa, coffee and spices. Stir in sugar. In a small bowl, mix yogurt and egg. Add to flour mixture and blend thoroughly with a fork.
Heat 1 inch oil in a large skillet. Use a medium-size (not large) ice cream scoop or a 1/4-cup measure to drop 4-5 individual sufganiyot into pan. Fry briefly on one side, until lightly browned.
Use tongs to turn them over and lightly brown the other side.
Transfer to a plate lined with paper towels and let cool slightly before sprinkling with powdered sugar. As with all sufganiyot and most latkes, these are best made as close as possible to serving time.
