Delectable Sufganiyah: A Traditional Israeli Hanukkah Treat

Ingredients

  • 1 tablespoon active dry yeast
  • 4 tablespoons sugar
  • 3/4 cup warm milk
  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Vegetable oil, for deep-frying
  • 1/2 cup raspberry jam
  • 1 cup powdered sugar, for dusting

Steps and instructions

  1. In a small bowl, mix together the yeast, 1 tablespoon of sugar, and the warm milk. Let it sit for 10 minutes until it becomes frothy.
  2. In a large bowl, combine the flour, remaining sugar, salt, and cinnamon.
  3. Make a well in the middle of the flour mixture and pour in the yeast mixture, beaten eggs, softened butter, vanilla extract, and lemon zest.
  4. Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  6. Once the dough has risen, punch it down and divide it into small equal-sized pieces. Roll each piece into a ball.
  7. Heat the oil in a deep fryer or large pot to a temperature of 375 degrees Fahrenheit.
  8. Fry the dough balls in the hot oil until they are golden brown on all sides, making sure to turn them so that they cook evenly.
  9. Use a slotted spoon to remove the fried dough from the oil and place them on paper towels to drain off the excess oil.
  10. Once the doughnuts have cooled a bit, use a pastry syringe or a piping bag to inject each one with some raspberry jam.
  11. Dust the filled doughnuts with powdered sugar before serving.

Tools for making

  • Mixing bowls - You'll need a large mixing bowl to combine the dry ingredients and a smaller bowl for the yeast mixture.
  • Measuring cups and spoons - Essential for accurately measuring ingredients like sugar, milk, and vanilla extract.
  • Whisk or spoon - Use a whisk or spoon to mix the ingredients together and form the dough.
  • Rolling pin - Needed to roll out the dough into a flat surface before cutting into small pieces.
  • Deep fryer or large pot - Used to fry the doughnuts in hot oil.
  • Slotted spoon - Ideal for removing the fried doughnuts from the oil and draining off excess oil.
  • Pastry syringe or piping bag - Used for injecting raspberry jam into the doughnuts.
  • Paper towels - To absorb excess oil from the fried doughnuts.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the raspberry jam filling with different flavors such as strawberry, blueberry, or chocolate.
  • Add a teaspoon of your favorite spice, such as cardamom or nutmeg, to the dough for a unique flavor twist.
  • Coat the sufganiyot with powdered sugar mixed with cocoa powder for a chocolatey finish.
  • Add a teaspoon of orange zest to the dough for a citrusy aroma.
  • Instead of deep-frying, try baking the sufganiyot in the oven for a lighter version.
  • Make a dairy-free version by using almond milk or soy milk instead of regular milk, and substituting the butter with margarine or coconut oil.
  • For a savory twist, fill the sufganiyot with cream cheese, smoked salmon, and dill instead of jam.
  • Add a tablespoon of honey to the dough for a touch of sweetness.
  • Sprinkle the sufganiyot with cinnamon-sugar or colored sprinkles for a festive look.

Recipe overview

Sufganiyah, a delicious round jelly doughnut, is a traditional Jewish treat often enjoyed during Hanukkah. This recipe will guide you through the process of making your own homemade Sufganiyah. You'll begin by creating a slightly sweet, lemon-zested dough, letting it rise to perfection, and then shaping and deep-frying it to achieve a beautifully golden exterior. The doughnuts are then filled with tangy raspberry jam and dusted with powdered sugar. The end result is an irresistible balance of sweet and tart with the warm, fluffy doughnut. This recipe might take a bit of time and effort, but the final product is worth every minute. Enjoy the process, and most importantly, the delicious result!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast, but skip the initial step of proofing the yeast in warm milk.
  2. Can I use a different type of jam? Absolutely! While raspberry jam is traditional for sufganiyot, you can use any flavor of jam or jelly that you prefer.
  3. Can I bake the sufganiyot instead of deep-frying them? Yes, you can bake the sufganiyot instead of deep-frying them. Preheat your oven to 375 degrees Fahrenheit and place the doughnuts on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until they are golden brown.
  4. How do I store the sufganiyot? The sufganiyot are best enjoyed fresh on the day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. You can also freeze them for up to 1 month. Thaw and reheat in the oven before serving.
  5. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. After the dough has risen, punch it down and cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to use, let the dough come to room temperature, shape into balls, and proceed with frying.

Serving dishes and utensils

  • Mixing bowls - You'll need several bowls for mixing different ingredients and for rising the dough.
  • Whisk - Use a whisk to combine the yeast, sugar, and warm milk.
  • Large spoon - A large spoon will come in handy for mixing the dough.
  • Rolling pin - You'll need a rolling pin to roll out the dough and shape the sufganiyot.
  • Deep fryer or large pot - Use a deep fryer or a large pot for frying the sufganiyot in hot oil.
  • Slotted spoon - A slotted spoon will help you remove the fried sufganiyot from the oil.
  • Paper towels - Have some paper towels ready to drain the excess oil from the fried sufganiyot.
  • Pastry syringe or piping bag - You'll need a pastry syringe or a piping bag to inject the raspberry jam into the sufganiyot.
  • Sifter - Use a sifter to dust the sufganiyot with powdered sugar.

Origin stories

Sufganiyah is traditionally enjoyed during the Jewish holiday of Hanukkah. The name sufganiyah stems from the Hebrew word for sponge (sfog), a reference to the doughnut's light, airy texture. However, the custom of eating fried foods on Hanukkah, a celebration of the miracle of the oil, predates the introduction of the sufganiyah by many centuries. The jelly-filled delight as we know it today was adopted from European doughnut traditions and has become an enduring symbol of Hanukkah festivities, particularly in Israel where bakeries and stores overflow with sufganiyot in numerous flavors and fillings, creating a spectacle of culinary indulgence and joy each year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.