A delightful variation of the classic sufganiyot! Enjoy these fantastic fingers with your favorite choice of fillings; we liked them all!
- 8 slices white bread -
- fillings of your choice raspberry jam, caramel sauce, chocolate/hazelnut spread …
- 3 eggs -
- 1/4 cup milk — soy or regular -
- 1 Tbsp vanilla sugar -
- oil, for frying -
- confectioners' sugar for sprinkling, if desired -
Trim crusts of bread. Spread 4 slices with your choice of filling; cover with remaining 4 slices to form sandwiches. Cut each sandwich into 3 pieces vertically, forming “finger sandwiches.” Beat eggs, (soy) milk, and vanilla sugar in a medium-sized bowl.
Heat oil in a large skillet. Carefully dip fingers into egg mixture, and place in skillet. Fry on all four sides, until fingers are golden brown. Remove to paper towel-lined dish to drain. Continue with remaining fingers until all are fried. Sprinkle fingers with confectioners’ sugar if desired.
This recipe originally appeared in the Family First supplement for Mishpacha Magazine.