Fried Sufganiyot
Golden, fluffy jelly doughnuts traditionally enjoyed during Hanukkah, filled with sweet strawberry jam and dusted with powdered sugar.
Ingredients
- •3 1/2 cups all-purpose flour (440g)
- •2 1/4 tsp active dry yeast (1 packet / 7g)
- •1/4 cup granulated sugar (50g)
- •3/4 cup warm water (180ml)
- •2 large eggs
- •3 tbsp unsalted butter, softened (or margarine for pareve) (45g)
- •1 tsp vanilla extract
- •1/2 tsp salt
- •4 cups vegetable oil for frying (1L)
- •1 cup seedless strawberry or raspberry jam for filling
- •1 cup powdered sugar for dusting
Instructions
- 1
In a large bowl, combine warm water, yeast, and one tablespoon of the sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
- 2
Add the remaining sugar, eggs, softened butter, vanilla extract, salt, and half of the flour. Mix until a loose batter forms.
- 3
Gradually add the remaining flour and knead for about 8 to 10 minutes until a smooth, elastic, and slightly tacky dough is formed.
- 4
Shape the dough into a ball, place it in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 5
Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch (1.2 cm) thickness.
- 6
Cut out circles using a 3-inch (7.5 cm) round cookie cutter. Place the rounds on small squares of parchment paper, cover, and let rise for another 30 to 45 minutes until puffy.
- 7
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 8
Carefully drop the dough rounds into the hot oil, a few at a time, removing the parchment paper. Fry for about 2 minutes on the first side until golden brown, then flip and fry for another 1 to 2 minutes.
- 9
Remove the sufganiyot with a slotted spoon and drain on a paper towel-lined wire rack.
- 10
Let them cool slightly, then use a wooden skewer to poke a hole in the side of each doughnut. Fill a piping bag fitted with a narrow tip with the jam, and pipe a generous amount into each doughnut.
- 11
Generously dust the finished sufganiyot with powdered sugar before serving.
💡 Chef tips
- Make sure the oil temperature stays 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.
- To make these pareve, simply substitute the butter with equal amounts of vegan margarine or coconut oil.
- Sufganiyot are best enjoyed fresh on the day they are made, but unfilled dough rounds can be frozen after their second rise for future frying.
✅ How it should turn out
The finished sufganiyot are deeply golden on the outside with a characteristic pale ring around the middle, wonderfully light and fluffy on the inside, and oozing sweet jam with every bite.