Sufganiyot: A Traditional Hanukkah Donuts Recepie

 

sufganyot1

 

A sufganiyah (plural, sufganiyot) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar. At Hanukkah, Jewish people observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.

Ingredients:

  • 2 tablespoons active dry yeast
  • 1/2 cup warm water 
  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg (optional)
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam

Preparation

  • In a small bowl, mix the yeast, the warm water, and one teaspoon sugar. Set aside the bowl until foamy ( about 10 minutes).
  • Add the flour to a larger bowl.
  • Make a well in the center of the flour bowl
  • Add the eggs, the yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt.
  • Stir with a wooden spoon until a sticky dough forms.
  • On a floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger. Add more flour if necessary.
  • Place in an oiled bowl; cover with plastic wrap.
  • Set in a warm place to rise until doubled (1 to 1 1/2 hours).
  • On a floured work surface, roll dough to 1/4-inch thickness.
  • Using a round cutter or drinking glass, cut 20 rounds, approximately 2 1/2-inch each.
  • Cover with plastic wrap.
  • Let rise for 15 minutes.
  • Heat oil in a saucepan until ready for frying.
  • Insert rounds into oil.
  • Fry until golden (about 40 seconds).
  • Turn doughnuts over; fry until golden on other side (about 40 seconds).
  • Transfer to a paper-towel-lined baking sheet.
  • Roll in sugar while warm.
  • Repeat the frying process for all donuts.
  • Make a hole in the side of each doughnut.
  • Fill the donuts, with about 2 teaspoons of jam, using a pastry injector.

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