Classic Fried Sufganiyot
These pillowy, golden-fried doughnuts are a beloved holiday tradition, filled with sweet jam and dusted with powdered sugar.
Ingredients
- •3 1/2 cups all-purpose flour (450g)
- •1/4 cup granulated sugar (50g)
- •1 packet instant yeast (7g)
- •1/2 teaspoon salt
- •1 cup warm water (240ml)
- •2 tablespoons vegetable oil
- •1 large egg
- •1 teaspoon vanilla extract
- •1 quart vegetable oil for frying
- •1 cup strawberry or raspberry jam
- •1/2 cup powdered sugar for dusting
Instructions
- 1
In a large bowl, whisk together the flour, sugar, yeast, and salt.
- 2
Add the warm water, oil, egg, and vanilla, mixing until a soft, sticky dough forms.
- 3
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- 4
Punch the dough down and roll it out to 1/2-inch thickness on a floured surface.
- 5
Cut out rounds using a 2.5-inch round cookie cutter and place them on a parchment-lined tray to rise for another 20 minutes.
- 6
Heat the frying oil in a deep pot to 350°F (175°C).
- 7
Fry the doughnuts in batches for about 2 minutes per side until deep golden brown, then drain on paper towels.
- 8
Once slightly cooled, use a piping bag with a long nozzle to inject about 1 tablespoon of jam into the center of each doughnut.
- 9
Dust generously with powdered sugar before serving warm.
💡 Chef tips
- Ensure your oil temperature stays consistent; if it is too hot, the outside will burn before the inside is cooked.
- You can prepare the dough the night before and let it rise in the refrigerator overnight for a deeper flavor.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days, though they are best eaten fresh.
✅ How it should turn out
The finished sufganiyot should be light and airy with a crisp, golden-brown exterior and a warm, sweet jam-filled center that melts in your mouth.