Fried Sufganiyot
These pillowy, golden-brown doughnuts are a festive classic, filled with sweet jam and dusted with a generous coating of powdered sugar.
Ingredients
- •2 1/4 cups all-purpose flour (280g)
- •1/4 cup granulated sugar (50g)
- •1 packet instant yeast (2 1/4 tsp)
- •1/2 cup warm whole milk (120ml)
- •2 tablespoons unsalted butter, softened
- •1 large egg
- •1/2 teaspoon salt
- •1/2 teaspoon vanilla extract
- •4 cups vegetable oil for frying
- •1/2 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 milk, softened butter, egg, and vanilla extract. Mix until a soft dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- 5
Roll the dough out to 1/2-inch thickness and use a circular cutter to punch out rounds. Cover and let rise for another 20 minutes.
- 6
Heat the oil in a deep pot to 350°F (175°C).
- 7
Fry the doughnuts in batches for 2-3 minutes per side until golden brown, then drain on paper towels.
- 8
Once slightly cooled, use a piping bag fitted with a long nozzle to inject a tablespoon of jam into the center of each doughnut.
- 9
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 make the dough the night before and let it rise slowly in the refrigerator for a deeper flavor.
- For best texture, serve these warm within a few hours of frying.
✅ How it should turn out
The finished sufganiyot should be light and airy with a crisp, golden exterior, a soft interior, and a burst of sweet jam in every bite.