Fried Sufganiyot
Golden, fluffy jelly-filled doughnuts that are a traditional holiday favorite, perfectly fried and dusted with powdered sugar.
Ingredients
- •2 1/4 tsp active dry yeast (one 7g packet)
- •1/4 cup warm water (60ml)
- •1/3 cup granulated sugar (65g)
- •2 1/2 cups all-purpose flour (310g)
- •2 large eggs, room temperature
- •3 tbsp unsalted butter, softened (45g)
- •1/4 cup warm milk (60ml)
- •1 tsp vanilla extract
- •1/2 tsp salt
- •4 cups neutral oil for frying, such as canola or vegetable oil (1L)
- •1/2 cup raspberry or strawberry jam for filling (150g)
- •1/2 cup powdered sugar for dusting (60g)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and a pinch of the sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
- 2
In a large bowl or stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt.
- 3
Add the yeast mixture, warm milk, eggs, softened butter, and vanilla extract to the dry ingredients.
- 4
Knead the dough for about 8 to 10 minutes on medium speed until it is smooth, elastic, and slightly tacky.
- 5
Form the dough into a ball, place it in a greased bowl, cover with a damp towel, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- 6
Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch (1.2 cm) thickness.
- 7
Cut out circles using a 3-inch (7.5 cm) round cutter. Place the rounds on parchment-lined baking sheets, cover lightly, and let rise for another 45 minutes.
- 8
Heat the oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C).
- 9
Carefully drop the doughnuts into the hot oil in batches, frying for about 2 minutes per side until golden brown.
- 10
Remove the doughnuts with a slotted spoon and drain them on paper towels.
- 11
Once cool enough to handle, use a wooden skewer to poke a hole in the side of each doughnut, fill a piping bag with jam, and inject about 1 tablespoon of jam into each.
- 12
Generously dust the filled sufganiyot with powdered sugar before serving.
💡 Chef tips
- Maintain the oil temperature around 350°F; if it is too hot, the outside will burn before the inside cooks, and if too cool, the doughnuts will absorb too much oil.
- Ensure your jam is completely smooth and seedless so it passes easily through the piping tip.
- These are best enjoyed warm and fresh on the day they are made.
✅ How it should turn out
The finished sufganiyot are delightfully golden brown on the outside with a distinct white ring around the center, wonderfully light and fluffy on the inside, and oozing sweet fruit jam.