Classic Sufganiot: Hanukkah Jelly Doughnuts
Indulge in the delightful tradition of Hanukkah with these Classic Sufganiot! These pillowy, golden doughnuts, either dusted with sugar or filled with sweet apricot jam, are synonymous with the holiday in Israel, where they are a beloved festive treat. Perfect for gatherings, these doughnuts are not only delicious but also fun to make. This recipe allows you to prepare the dough ahead of time, making it easier to enjoy fresh doughnuts throughout the holiday season. Serve them warm and watch as they disappear in a flash, making your celebrations even sweeter!
42
Servings
75
Calories
14
Ingredients
Ingredients
water or milk
1 1/4 cups (slightly warm)
yeast
1 tablespoon
sugar
6 tablespoons
salt
1 teaspoon
canola oil
1/4 cup
egg yolks
2
egg
1
vanilla extract
1 teaspoon
lemon extract
1/4 teaspoon
unbleached all-purpose flour
3 1/2-4 cups (can substitute half with bread flour)
fine sugar
to taste (for coating doughnuts)
apricot jam
1 1/2 cups (optional, for filling)
oil
for frying
shortening
as needed (for frying; use a three-to-one ratio with oil)
Instructions
1
In a large mixing bowl, whisk together the warm water or milk, yeast, 2 tablespoons of sugar, and salt. Allow it to sit for about 5 minutes until frothy.
2
Add the canola oil, egg yolks, the whole egg, vanilla extract, and lemon extract to the yeast mixture. Mix until well combined.
3
Gradually stir in 3 1/2 cups of flour until a soft dough forms. If the dough is too sticky, add more flour gradually until it becomes supple and elastic.
4
Knead the dough on a lightly floured surface for about 8-10 minutes. Alternatively, you can use a dough hook in a stand mixer for about 5 minutes.
5
Once kneaded, shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and refrigerate for at least 2-4 hours, or overnight for convenience.
6
If you're short on time, allow the dough to sit at room temperature for 20 minutes, and it will be ready to shape.
7
After the resting period, punch the dough down gently to release the air. Pinch off portions and roll them into balls about the size of golf balls.
8
Alternatively, roll out the dough to about 3/4-inch thickness and cut out rounds using a 2.5 to 3-inch biscuit cutter.
9
Place the shaped doughnuts on a floured surface, cover them loosely with a towel, and let them rise for an additional 15 minutes while you preheat the frying oil.
10
In a deep fryer or heavy dutch oven, heat about four inches of oil to 375°F (190°C). Test the temperature with a small piece of dough.
11
Carefully add the doughnuts to the hot oil in batches, frying until they are golden brown on the bottom. Flip them halfway through to ensure even cooking.
12
Once cooked, remove them from the oil using a slotted spoon and drain on paper towels.
13
To fill the doughnuts with jam, use a piping bag or small spoon to create a hole in the side of each doughnut and fill with apricot jam.
14
Alternatively, sprinkle the fried doughnuts lightly with sugar or toss them in a bag filled with sugar for an even coating.
Nutrition Information
4g
Fat
9g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Sufganiot?
Sufganiot are pillowy, golden Hanukkah doughnuts that can be dusted with sugar or filled with sweet jam.
When are these doughnuts traditionally served?
Sufganiot are synonymous with Hanukkah and are a beloved festive treat in Israel during the holiday season.
How many doughnuts does this recipe yield?
This recipe makes approximately 42 servings.
What is the calorie count for one Sufganiot?
Each doughnut contains approximately 75 calories.
Can I use milk instead of water for the dough?
Yes, you can use 1 1/4 cups of either slightly warm water or milk for the recipe.
What type of yeast is required?
The recipe calls for 1 tablespoon of yeast.
Can I substitute the all-purpose flour?
Yes, you can substitute half of the 3 1/2 to 4 cups of unbleached all-purpose flour with bread flour.
How long should I knead the dough?
Knead by hand for 8-10 minutes or use a stand mixer with a dough hook for about 5 minutes.
Can the dough be prepared in advance?
Yes, the dough can be refrigerated for 2-4 hours or overnight for convenience.
Is there a shortcut if I don't want to refrigerate the dough?
If short on time, you can allow the dough to sit at room temperature for 20 minutes before shaping.
How large should I shape the dough balls?
The portions should be pinched off and rolled into balls about the size of golf balls.
What size biscuit cutter should I use if rolling the dough flat?
Use a 2.5 to 3-inch biscuit cutter on dough rolled to 3/4-inch thickness.
How long do the doughnuts need to rise before frying?
After shaping, let them rise on a floured surface for an additional 15 minutes.
What is the ideal frying temperature for Sufganiot?
The oil should be heated to 375°F (190°C).
How much oil is needed for frying?
Use a deep fryer or heavy dutch oven with about four inches of oil.
Can I use shortening for frying?
Yes, you can use a three-to-one ratio of oil to shortening for frying.
How can I test the oil temperature without a thermometer?
You can test the temperature by dropping a small piece of dough into the hot oil.
How do I ensure the doughnuts are cooked through?
Fry until the bottom is golden brown, then flip them halfway through to ensure even cooking.
What is the best way to drain the doughnuts?
Remove them from the oil with a slotted spoon and place them on paper towels to drain.
How do I fill the doughnuts with jam?
Use a piping bag or small spoon to create a hole in the side and fill with apricot jam.
What type of jam does this recipe suggest?
The recipe suggests using 1 1/2 cups of apricot jam for filling.
Can I use a sugar coating instead of jam?
Yes, you can sprinkle them with fine sugar or toss them in a bag filled with sugar for an even coating.
What extracts provide the flavor profile?
The recipe uses vanilla extract and a 1/4 teaspoon of lemon extract.
How many eggs are in the recipe?
The dough requires 2 egg yolks and 1 whole egg.
What is the fat content per serving?
Each doughnut contains 4 grams of fat.
How many carbohydrates are in each doughnut?
There are 9 grams of carbohydrates per serving.
How much protein is in one serving?
Each doughnut provides 1 gram of protein.
How much sugar is inside the dough?
The dough contains 6 tablespoons of sugar.
Is salt included in the dough recipe?
Yes, 1 teaspoon of salt is whisked into the yeast mixture.
How should these be served for the best experience?
They are best served warm immediately after being prepared and filled.