Sufganiot
Sufganiot are pillowy doughnuts fried until golden and filled with sweet jam.They are traditionally enjoyed during Hanukkah celebrations.The dough is light, soft, and slightly sweet.Perfect for festive occasions and special treats.
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 2¼ tsp active dry yeast
- ¼ cup sugar
- ¾ cup warm milk or water
- 2 eggs
- 2 tbsp unsalted butter or oil
- ½ tsp salt
- 1 tsp vanilla extract
For Frying & Filling
- Vegetable oil, for deep frying
- ¾ cup strawberry or raspberry jam
- Powdered sugar, for dusting
Instructions
- In a bowl, dissolve yeast and sugar in warm liquid; let sit until foamy.
- Add eggs, butter, vanilla, salt, and flour; knead into a soft dough.
- Cover and let rise until doubled, about 1 hour.
- Roll dough to ½-inch thickness and cut rounds.
- Place on a tray, cover, and let rise again for 30 minutes.
- Heat oil to 350°F (175°C).
- Fry doughnuts in batches until golden, turning once.
- Drain on paper towels and cool slightly.
- Fill with jam using a piping bag.
Notes
- Oil temperature is key for even frying.
- Overcrowding lowers oil temperature.
- Dough should be soft, not stiff.
- Fill only after frying and cooling slightly.
- Best enjoyed fresh.