> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/doughnut-with-eshel/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Quick Eshel Doughnut Balls

Quick doughnut balls from an eshel and self-rising flour batter, no yeast and no rising, fried small and served with powdered sugar or honey.

## What you need

- 2½ cups self-rising flour
- 2 containers eshel (Israeli cultured milk) or sour cream (leben, kefir or buttermilk also work)
- 2 large eggs
- ¼ cup milk
- ¼ cup sugar
- 2 tsp cognac [optional]
- oil for deep frying

### For serving

- powdered sugar
- honey

## How I make it

1. In a bowl, combine the flour, eshel, eggs, milk, sugar and cognac. Mix by hand into a smooth batter.
2. Pour the oil into a pot and heat to 320°F (160°C).
3. Wet your hands with oil or water and shape the dough into balls the size of cherry tomatoes.
4. Fry for about 2 minutes on each side, until golden.
5. Lift out of the oil onto paper towels.
6. Serve dusted with powdered sugar or drizzled with honey.

Source: https://chefef.com/en-us/recipes/doughnut-with-eshel/