Recipe: Sufganiyot

Sufganiyot are basically the Jewish equivalent of doughnuts usually made during Hanukkah (to celebrate the use of oil for the holiday). This recipe makes a plentiful amount of tasty ones which I think filled with jam and put powdered sugar on top. It’s a recipe too good to be saved for just one time of the year.

Yields 12
  1. Dough
  2. 2 1/4 teaspoon active dry yeast
  3. 3 1/2 cups all-purpose flour
  4. 1/4 cup sugar
  5. 2 egg yolks
  6. 1 whole egg
  7. 1/2 cup milk, warmed to 100-110 degrees
  8. 1/2 teaspoon orange zest
  9. 2 tablespoons fresh orange juice
  10. 1 teaspoon salt
  11. 1/2 teaspoon vanilla extract
  12. 6 tablespoons butter
  13. vegetable oil (for frying)
  14. 2 cups strawberry jam
  15. powdered sugar
  1. Combine yeast, sugar, and warm milk in the bowl of a stand mixer (or bowl) and let stand until yeast starts to foam, about 5 minutes.
  2. Add in egg yolks, whole egg, orange zest, orange juice, salt, vanilla, and 2 cups flour. Mix on low speed with dough hook until combined.
  3. Add butter and once mixed in, gradually add remaining flour until dough is soft, smooth, and shiny.
  4. Turn dough out onto a floured work surface and knead until no longer sticky, about 5 minutes. Then transfer to a buttered bowl, cover and let rise until doubled in size, about 1 hour.
  5. Once risen, roll out dough on a lightly floured surface until 3/4" thick and cut out rounds of dough.
  6. Place the rounds on a sheet pan and cover loosely and let rise again for about 45 minutes.
  7. Fit a large heavy saucepan with thermometer; pour in 4" of vegetable oil and heat over medium-high heat until 350°.
  8. Working in small batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.
  9. Fill piping bag with jam, insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
Adapted from Bon Appetit
Adapted from Bon Appetit
Mab Made Food

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