Classic Fried Sufganiyot
These pillowy, golden-fried doughnuts filled with sweet strawberry jam are the quintessential treat for celebrating Hanukkah.
Ingredients
- •3 1/2 cups all-purpose flour (450g)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon instant dry yeast
- •1/2 teaspoon salt
- •2 large eggs
- •1/2 cup warm water (120ml)
- •3 tablespoons vegetable oil
- •1 teaspoon vanilla extract
- •1 liter 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 eggs, warm water, oil, and vanilla extract, mixing until a soft dough forms.
- 3
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
- 5
Punch the dough down and roll it out to about 1/2-inch thickness on a floured surface.
- 6
Cut out rounds using a 2.5-inch biscuit cutter and place them on a parchment-lined tray to rise for another 20 minutes.
- 7
Heat the frying oil in a deep pot to 350°F (175°C).
- 8
Fry the doughnuts in batches for 2-3 minutes per side until deep golden brown, then drain on paper towels.
- 9
Once slightly cooled, use a piping bag fitted with a long nozzle to inject about 1 tablespoon of jam into the center of each doughnut.
- 10
Dust generously with powdered sugar before serving.
💡 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 slowly in the refrigerator overnight for better flavor development.
- Store leftover doughnuts in an airtight container at room temperature for up to one day, though they are best enjoyed fresh.
✅ How it should turn out
The finished sufganiyot should have a perfectly golden, crispy exterior with a light, airy interior and a sweet, jam-filled center that smells of fried dough and vanilla.