Delicious Homemade Sufganiyot: A Hanukkah Delight

Ingredients

1 package active dry yeast (about 2 1/4 teaspoons)
4 tablespoons sugar
3/4 cup warm milk (110 to 115 degrees F)
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) unsalted butter, room temperature
Apricot or strawberry preserves
Vegetable oil (for deep-frying)
Powdered sugar (for dusting)

Steps and instructions

Mix together the yeast, 2 tablespoons of the sugar, and the milk and let it sit for 15 minutes. It should become foamy.
In a large bowl, mix together the flour, remaining sugar, salt, and cinnamon.
Add the egg yolks and the yeast mixture to the flour mixture. Stir until it forms a sticky dough.
Add the butter and continue to mix until the dough is smooth.
Cover the dough with a damp cloth and let it rise for 1-2 hours, or until it has doubled in size.
On a floured surface, roll out the dough to a thickness of 1/4 inch. Using a round cookie cutter or the rim of a glass, cut out circles of dough.
Drop a small spoonful of preserves into the center of half of the circles. Top with the remaining circles and tightly pinch the edges together to seal.
Cover the filled dough with a cloth and let it rise for 15 minutes.
Heat the oil in a deep-fryer or large saucepan to 375 degrees F. Fry the doughnuts, a few at a time, until they are golden brown on both sides, about 2-3 minutes per side.
Drain on paper towels and while still warm, dust with powdered sugar.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Whisk - Used to whisk the eggs and combine the ingredients.
Measuring Cups - To accurately measure the ingredients.
Cookie Cutter or Glass - Used to cut out circles of dough.
Deep-Fryer or Large Saucepan - For deep-frying the sufganiyot.
Slotted Spoon - To remove the sufganiyot from the hot oil.
Paper Towels - To drain the fried sufganiyot and remove excess oil.
Powdered Sugar Shaker - To dust the sufganiyot with powdered sugar.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Try using different types of preserves or fillings, such as raspberry, blueberry, or chocolate.
Add a teaspoon of vanilla extract or almond extract to the dough for additional flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Instead of deep-frying, you can bake the sufganiyot in the oven at 375 degrees F for about 12-15 minutes, or until golden brown.
Add lemon or orange zest to the dough for a citrusy twist.
Replace the ground cinnamon with cardamom or nutmeg for a different spice flavor.
For a dairy-free option, use almond milk or soy milk instead of regular milk, and replace the butter with a dairy-free alternative.

Recipe overview

Sufganiyot are delicious, jelly-filled doughnuts that are a traditional treat during the Jewish holiday of Hanukkah. Despite their delicate appearance, these pastries are surprisingly straightforward to make at home. With a soft and fluffy texture, they're filled with sweet preserves and finished with a dusting of powdered sugar. This recipe will guide you through the process of preparing the dough, letting it rise, filling the doughnuts with your choice of preserves, and frying them to perfection. The final step is a liberal dusting of powdered sugar. Enjoy these delightful treats warm for a mouth-watering Hanukkah dessert.

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. However, you may need to adjust the rising time, as instant yeast typically requires less time to rise.
Can I use a different type of flour?
While all-purpose flour works best for this recipe, you can experiment with other types of flour such as bread flour or whole wheat flour. Keep in mind that the texture and taste may be slightly different.
Can I bake the sufganiyot instead of frying them?
Traditionally, sufganiyot are deep-fried. However, if you prefer to bake them, you can try brushing the dough with melted butter and baking them at 375 degrees F for about 12-15 minutes, or until they are golden brown.
How can I store the sufganiyot?
It is best to consume sufganiyot on the same day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. They may lose some of their freshness and texture over time.
Can I use a different type of filling?
Yes, you can use different fillings such as chocolate, custard, or even savory fillings like cheese. Feel free to get creative and experiment with different flavors!

Serving dishes and utensils

Mixing bowl - A large bowl to mix the dough ingredients together.
Measuring cups and spoons - To measure the ingredients accurately.
Whisk or spoon - To mix the dough and incorporate the ingredients.
Damp cloth - To cover and let the dough rise.
Rolling pin - To roll out the dough to the desired thickness.
Round cookie cutter or glass - To cut out circles of dough for the sufganiyot.
Deep-fryer or large saucepan - To deep-fry the sufganiyot.
Slotted spoon or tongs - To remove the sufganiyot from the hot oil.
Paper towels - To drain the excess oil from the fried sufganiyot.
Powdered sugar sifter - To dust the sufganiyot with powdered sugar.

Origin stories

Sufganiyot, a delicious jelly-filled doughnut, is a staple in Jewish cuisine during the Hanukkah season. According to tradition, this treat commemorates the miracle of the oil that burned for eight days in the ancient Temple of Jerusalem. This story is the cornerstone of the Hanukkah celebration, and it's customary to serve foods fried in oil, like sufganiyot and latkes. Interestingly, sufganiyot were originally a North African treat and only became popular in Israel in the 1920s, when a labor organization saw them as a way to provide jobs for Jewish immigrants. Since then, sufganiyot have grown in popularity worldwide and are now a much-anticipated delight each Hanukkah season.

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.