Description
Sufganiyot are delightful jelly-filled doughnuts that bring warmth and joy to any occasion.
Ingredients
Scale
- 2 teaspoons active dry yeast
- 3/4 cup lukewarm water or milk
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon liquor (vodka, brandy, ouzo, or arak)
- 1 cup fruit jelly or jam
- Oil with high smoke point
- 1 cup powdered sugar
Instructions
- Activate the Yeast: Combine the active dry yeast, lukewarm water (or milk), and sugar; whisk and let sit until foamy.
- Mix Ingredients: Whisk in remaining water, sugar, canola oil, eggs, and vanilla extract.
- Combine Dry Ingredients: Sift together flour and salt.
- Start Mixing: Add yeast mixture to the dry ingredients and mix at low speed for 10 minutes until sticky.
- Add the Liquor: Mix in the liquor and continue mixing for 2-3 minutes.
- Let it Rise: Grease a bowl, add dough, cover, and let rise for 2 hours until doubled.
- Shape the Dough: Roll dough into a 1/2 inch thick circle.
- Cut Out Circles: Use a cookie cutter to cut out dough circles.
- Second Rise: Dust tops with flour and let rise for another 45 minutes.
- Prepare the Jam: Ensure jam is smooth for filling.
- Heat the Oil: Heat oil to 325°F in a large pan.
- Fry the Doughnuts: Fry dough circles for 90 seconds per side until golden brown.
- Drain the Oil: Transfer to a wire rack to drain excess oil.
- Fill with Jam: Create a hollow in the doughnuts and fill with jam.
- Dust with Sugar: Generously dust with powdered sugar before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Sufganiyot, Jelly Doughnuts, Hanukkah Treats