Cocoa Puffs

In Israel, sufganiyot (raised jelly doughnuts), fried in oil, are the favorite dessert served during Hanukkah. My version is an intensely chocolate-flavored one that I developed for the chocolate lovers in my family; they like them served with ice cream and chocolate sauce.

CHOCOLATE SUFGANIYOT (Israeli Doughnuts) (LOW-FAT COOKING)

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.

24 sufganiyot. Each sufganiyot:

192 calories; 119 mg sodium; 29 mg cholesterol; 3 grams fat; 39 grams carbohydrates; 3 grams protein; 0.10 gram fiber.