Sufganiot (Hanukkah Jelly Doughnuts)
Description: These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts, and this variety fits any appetite. I generally make a double batch of dough, refrigerate it, and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.
Total Time: 50 minutes
Cook Time: 10 minutes
Prep Time: 40 minutes
Aggregated Rating: 4.5
Recipe Category: Yeast Breads
Keywords: Breads, Southwest Asia (Middle East), Asian, European, Healthy, Kid Friendly, Kosher, Potluck, Winter, Hanukkah, < 60 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 61.7
- Fat Content: 1.7g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 12.3mg
- Sodium Content: 58mg
- Carbohydrate Content: 9.9g
- Fiber Content: 0.4g
- Sugar Content: 1.9g
- Protein Content: 1.5g
Servings: 42 doughnuts
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 | Warm water |
| 1 | Milk |
| 6 | Sugar |
| 1 | Salt |
| 1/4 | Canola oil |
| 2 | Eggs |
| 1 | Vanilla |
| 1 | Unbleached all-purpose flour |
| 1/4 | Fine sugar |
| 3 1/2 – 4 | Sugar |
| – | Shortening |
Instructions:
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Whisk together the yeast, warm water, and sugar in a large mixing bowl until the yeast is dissolved.
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Add in the milk, salt, canola oil, egg yolks, whole egg, vanilla, and lemon extract. Blend well until all ingredients are fully incorporated.
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Gradually stir in most of the flour to form a soft dough. The dough should be slightly sticky but manageable.
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Knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook attachment. Continue kneading until the dough becomes smooth and elastic, adding more flour as needed to prevent sticking.
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Once kneaded, place the dough in a greased plastic bag and refrigerate for at least 2 to 4 hours, or overnight. This helps develop the flavor and texture of the dough.
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After refrigeration, if the dough has risen, gently punch it down and pinch off pieces to form small balls, roughly the size of golf balls. If the dough hasn’t risen, roll it out to about three-quarters of an inch thickness and use a biscuit cutter to cut out rounds.
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Cover the dough balls or rounds with a clean kitchen towel and let them sit for 15 minutes while you heat the oil.
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In a deep fryer or heavy Dutch oven, heat about four inches of oil (or a combination of oil and melted shortening) to a temperature of approximately 375°F (190°C).
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Carefully add the doughnuts to the hot oil, ensuring not to overcrowd the pan. Fry until the undersides are deep brown, then carefully flip them over and continue frying until both sides are golden brown and cooked through.
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Using a slotted spoon, remove the doughnuts from the oil and place them on a plate lined with paper towels to drain any excess oil.
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To fill the doughnuts, make a small opening in each one and spoon in your favorite jam or jelly. Alternatively, you can sprinkle them lightly with regular or extra-fine granulated sugar by shaking the doughnuts in a paper bag.
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Test the oil temperature by frying one doughnut first. Once it’s done, cut it open to check if the inside is cooked through.
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Serve the sufganiot warm and enjoy this delightful Hanukkah treat with family and friends!
Notes:
- These sufganiot are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. Reheat them in the oven for a few minutes before serving to restore their crispiness.
- Feel free to get creative with the fillings! Aside from traditional jams and jellies, you can also use custard, chocolate ganache, or even savory fillings like cheese or spiced meat.
- Don’t forget to dust the filled doughnuts with powdered sugar for an extra touch of sweetness before serving.
