Sufganiyot or Hanukkah Jelly Doughnuts
On December 23, 2014 by Meghalee Das
Sufganiyot are jelly-filled round doughnuts prepared during the Jewish festival of Hanukkah. There are many stories about the origin of this recipe and how it became popular in Israel. But just like latkes, sufganiyot mainly refer to the tradition of eating fried food to commemorate the miracle of the oil that kept the menorah lit for eight days instead of only one.
There are many variations of this dish. Classic flavors are strawberry and raspberry jelly or jam but there are other popular ones like caramel, apricot jam, coffee cream, cheesecake, chocolate and so on. This is the basic recipe but you can try making sufganiyot with different fillings. The size also can be increased or decreased based on your preference. They are best served fresh and warm but can be frozen for a few weeks too.
Ingredients:
Yeast: 1 tsp
Lukewarm milk: 1/4 cup
Sugar: 2 tbsp
Egg: 1 whole+ 1 yolk
Yogurt or sour cream: 2 tbsp
Vegetable oil: 1 tbsp
Salt: A pinch
Vanilla extract: 1/4th tsp
Flour: 2 cups
Oil for deep frying
Strawberry or raspberry jam: ½ cup
Powdered sugar: 1 tbsp
Method:
1) Mix yeast in lukewarm milk with 1 tsp sugar and let it stand for 10 minutes till it froths.
2) Beat the egg and yolk with the remaining sugar well. Now add yogurt or sour cream, vegetable oil, salt, vanilla and the yeast mixture and beat well.
3) Sieve and add flour to it gradually. Mix everything to create a soft dough and knead it for 7 minutes. Adjust amount of flour while mixing and kneading.
4) Smear oil on the dough and a bowl, cover and let it rise for two hours till it almost doubles.
5) Now knead the dough again and roll into 1/4th inch thickness. Cut into 1 ½ to 2 inches roundels.
6. Put at least ½ tsp jam into a roundel, dab a little water around the edges and cover it with another one to tightly seal it. It will look like a ball now. Cover and let them rise for 30 minutes.
7. Heat oil and deep fry them on medium heat till they turn golden and put them on some paper towels to drain excess oil.
8) Let them cool for a few minutes and sprinkle powdered sugar.
Note: You can also put the jam after frying the donut by using a cake frosting tip and piping bag. Or make a slit with a small knife and use a spoon to put the jam in. It looks nice with the jam just oozing out and the powdered sugar around it. Just remember to make these donut roundels a little thicker, about ½ inch thick, when you cut them from the rolled out dough.
They will stay fresh for a couple of days but you can also fry them and freeze them by wrapping in individual plastic wrap. Just reheat in the microwave before serving.
- Yeast: 1 tsp
- Lukewarm milk: ¼ cup
- Sugar: 2 tbsp
- Egg: 1 whole+ 1 yolk
- Yogurt or sour cream: 2 tbsp
- Vegetable oil: 1 tbsp
- Salt: A pinch
- Vanilla extract: ¼th tsp
- Flour: 2 cups
- Oil for deep frying
- Strawberry or raspberry jam: ½ cup
- Powdered sugar: 1 tbsp
- Mix yeast in lukewarm milk with 1 tsp sugar and let it stand for 10 minutes till it froths.
- Beat the egg and yolk with the remaining sugar well. Now add yogurt or sour cream, vegetable oil, salt, vanilla and the yeast mixture and beat well.
- Sieve and add flour to it gradually. Mix everything to create a soft dough and knead it for 7 minutes. Adjust amount of flour while mixing and kneading.
- Smear oil on the dough and a bowl, cover and let it rise for two hours till it almost doubles.
- Now knead the dough again and roll into ¼th inch thickness. Cut into 1 ½ to 2 inches roundels.
- Put at least ½ tsp jam into a roundel, dab a little water around the edges and cover it with another one to tightly seal it. It will look like a ball now. Cover and let them rise for 30 minutes.
- Heat oil and deep fry them on medium heat till they turn golden and put them on some paper towels to drain excess oil.
- Let them cool for a few minutes and sprinkle powdered sugar on them.
- Note: You can also put the jam after frying the donut by using a cake frosting tip and piping bag. Or make a slit with a small knife and use a spoon to put the jam in. This looks pretty with the jam just oozing out and the powdered sugar around it. Just remember to make these donut roundels a little thicker, about ½ inch thick, when you cut them from the rolled out dough.
- They will stay fresh for a couple of days but you can also fry them and freeze them by wrapping in individual saran wrap. Just reheat in the microwave before serving.
1 Mix yeast in lukewarm milk with 1 tsp sugar and let it stand for 10 minutes till it froths.
2 Beat the egg and yolk with the remaining sugar well. Now add yogurt or sour cream, vegetable oil, salt, vanilla and the yeast mixture and beat well.
3. Sieve and add flour to it gradually. Mix everything to create a soft dough and knead it for 7 minutes. Adjust amount of flour while mixing and kneading.
4. Smear oil on the dough and a bowl, cover and let it rise for two hours till it almost doubles.
5. Now knead the dough again and roll into 1/4th inch thickness. Cut into 1 ½ to 2 inches roundels.
6. Put at least ½ tsp jam into a roundel, dab a little water around the edges and cover it with another one to tightly seal it. It will look like a ball now. Cover and let them rise for 30 minutes.
7. Heat oil and deep fry them on medium heat till they turn golden and put them on some paper towels to drain excess oil.
Let them cool for a few minutes and sprinkle powdered sugar on them.
Note: You can also put the jam after frying the donut by using a cake frosting tip and piping bag. Or make a slit with a small knife and use a spoon to put the jam in. This looks pretty with the jam just oozing out and the powdered sugar around it. Just remember to make these donut roundels a little thicker, about ½ inch thick, when you cut them from the rolled out dough.
They will stay fresh for a couple of days but you can also fry them and freeze them by wrapping in individual saran wrap. Just reheat in the microwave before serving.
